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Well, I'd say Cooking for Geeks, but I'm a little biased. ;) -Jeff Potter

• jergosh 16y ago
  Just bought it, entertaining stuff ;) E. g. loved how what happens with collagen is broken down (ahem).
  • jpp 16y ago
    Thanks! And it tastes good, too! ;)
• mitjak 16y ago
  Is the book relevant for vegetarians and vegans as well?
  • jpp 16y ago
    Yes - it's much "bigger picture" than just recipes. There is a fair amount about meat proteins (Ch 4), but there's still a lot of material applicable regardless of specific dietary constraints.
    • mitjak 16y ago
      Thanks! I'll be looking into a purchase then.
• kmfrk 16y ago
  Is this directed at Americans with an Imperial system and Fahrenheit scale, or will we Europeans also be able to understand it? :)
  • mapleoin 16y ago
    You can easily check that on Google Preview. From what I've seen, both temperatures and weights are given in both American and European systems.
    • kmfrk 16y ago
      Looks like it checks out. Thanks.
    • jpp 16y ago
      Yes, the book is in both metric and imperial measurements. Seems like an easy thing for an author to do to reach a broader audience... No idea why more don't!
      • kmfrk 16y ago
        It's really widespread which is why I am on the fence so much. It's ridiculous, and you can only speculate what their reason is.
• mdg 16y ago
  Just curious, how closely does your book resemble an episode of Good Eats?
  • jpp 16y ago
    Good Eats episodes are focused on an ingredient and what you can do with it; Cooking for Geeks is essentially inverted, focused on concepts with recipes to illustrate and explain. This approach allows me to cover topics that don't readily fall out of traditional recipes or ingredients (ie psychology - what type of cook are you? or physiology - how does taste and smell work?). Check out the preview on Amazon -- it's a very generous preview.