Why do we cook food the way we do? By knowing what happens when you apply heat to meats, vegetables, and even chocolate, you can begin to unravel the mystery of time and temperature and turn out better, easier meals. Join Jeff Potter, author of Cooking for Geeks, for a talk on food science as applied in the kitchen.

See http://www.cookingforgeeks.com/ for more about the book. This talk is free... [read more]

Why do we cook food the way we do? By knowing what happens when you apply heat to meats, vegetables, and even chocolate, you can begin to unravel the mystery of time and temperature and turn out better, easier meals. Join Jeff Potter, author of Cooking for Geeks, for a talk on food science as applied in the kitchen.

See http://www.cookingforgeeks.com/ for more about the book. This talk is free and does not require tickets. Autographed books will be available for purchase as well ($35, cash only).


I LOVE this book. It’s inspiring, invigorating, and damned fun to spend time inside the mind of ‘big picture’ cooking. I’m Hungry!
—Adam Savage, co-host of Discovery Channel's MythBusters

In his enchanting, funny, and informative book, Cooking for Geeks (O’Reilly), Jeff Potter tells us why things work in the kitchen and why they don’t.
—Barbara Hanson, NY Daily News

Clear, fact-packed, and engaging ... Cooking for Geeks offers an improbable victory of text over the standard food porn.
—Ike DeLorenzo, The Atlantic