Tuesday, 22 December 2015
Wednesday, 16 December 2015
- The book is written by a celebrity chef that we like to watch on TV
- The book is about a specific type of food that we enjoy eating
Don't get me wrong, I quite enjoy flicking through the numerous books that I own and marking recipes that I want to try out in the kitchen. Of course, I'm also comfortable creating meals using sight, smell and taste coupled with the years of cooking experience that I have, in order to bring a meal to the table.
But what about those people who don't enjoy cooking or following recipes? Or those that have tried to prepare meals only for the end result to look nothing like the photo in the cookbook? Would these individuals get more from cooking if they understood the science behind the recipe? Would an increased understanding of how base ingredients can be affected by their surroundings, help them serve up a plate of food that they could be proud of? This is where Cooking for Geeks by Jeff Potter might prove to be the kitchen saviour for home cooks across the globe.
Cooking for Geeks: Putting the Science into Cookbooks
‘Cooking for Geeks’ is for anyone who wants to do more than follow a recipe. It’s the perfect book for the curious, smart and hungry geek and those who need the answers to ‘why’ as much as ‘how’.
Different to any other cookbook on the market, ‘Cooking for Geeks’ teaches science using cooking. With more than 400 pages, ‘Cooking for Geeks’ makes an ideal Christmas gift for science-loving food fans and is available via Amazon, priced at £26.50
Cooking for Geeks’ answers questions like ‘how do your sense of taste and smell work?’ and ‘how does heat change our foods?’ plus, it includes the perfect blend of must-try recipes, rib-tickling anecdotes and challenges to put your new-found food science knowledge to the test. You can also discover:
· How to think like a geek and identify what type of cook you are
· The science behind the perfect crispy and chewy cookie
· Lab tests such as how to make ice-cream with salt and ice, genetic taste differences and how to use liquid nitrogen
· Recipes for fish tacos, perfect pan seared steak and 30 second chocolate cake, as well as how to make a 500-pound doughnut
· Interviews with science and food supremoes on subjects as varied as moulds and cheese, molecular gastronomy and taste and pleasure
Already published in six languages and with more than 100,000 copies sold, the second edition of Cooking for Geeks boasts more than 150 pages of completely new content, plus it’s been converted from American measurements into English grams and milliliters.
The author is Jeff Potter, a self-confessed food geek, curious about the science of food and why ingredients and recipes work the way they do. He said: “By bringing science to food-minded people and food to science-minded people, there’s the potential to make us all masters of the kitchen.
“From hot food issues such as what are trans-fats, to understanding the difference between organic, conventional and local foods, I created this new edition to help curious readers navigate their own food choices. There’s lots of fun experiments and challenges so it’s perfect for those cooks that want to know as much about why as how, and who are prepared to have a go for themselves.”
Published by O’Reilly Media, Cooking for Geeks has achieved wide acclaim in the author’s native market of America. The book is available from all online retailers including Amazon, Wordery.com, Bookdepository.com, Hive.co.uk plus major high street retailers including Waterstones, Blackwells and Foyles.
Tuesday, 15 December 2015
Monday, 7 December 2015
Londoner Patrick Drake, co-founder and Head Chef of HelloFresh launches his first solo venture, The 60 Second Chef. The world’s fastest online cookery course, which gives you all the skills and recipes you need to be a confident Chef through a series of quick and easy to follow 60 second videos.
Each video has been lovingly made at home by Patrick – no smart studio, no production team, no gimmicks or fancy editing – just Patrick. With a calm, confident and smooth narration, Patrick takes you on a magical journey of food where you can discover your inner Chef, at your own pace, when and wherever you please.
Wednesday, 2 December 2015
Chefs at Gordon Castle's Walled Garden have discovered an unusual but tasty combination of flavours marrying together its own home-grown Brussels sprouts and Gordon Castle Scotland Gin, which is set to feature on its Christmas Menu at the Walled Garden Café.
Executive chef, John Morrison, discovered the curious pairing when he came across an old recipe that suggested simmering Brussels sprouts in a juniper berry stock. It then gave John the idea to go one step further and try using Gordon Castle's multi-award winning Gordon Castle Scotland Gin instead - the result was surprising.
Tuesday, 1 December 2015
How did you get started?
When I was 14 by grandfather opened my eyes to the glamorous world of wine. I then wrote off to a load of vineyards in France where I trained as a winemaker and learnt to distill. I always had a dream of one day founding my own drinks company and it all came together a few years ago in a conversation with a good distilling friend where we decided that the world needed a London Dry Gin so good that you could drink it straight like the finest of malt whiskies. So I started working on inventing a new distilling process and recipe and in December last year we produced our first bottle of Daffy’s!
What’s the best piece of business advice you could give?
Keep reminding yourself to have fun! There can be a lot of work, pressure, admin and stress in getting a new company off the ground but at the same time there is a lot of great things to focus on and enjoy, especially in the drinks industry!
Where would you like to see your business in 5 years time?
Being more established as a brand that many people are aware of an love and continuing with the creative ideas and innovations that we love to work on together as a team.
If you could only enjoy your product one way, what would it be & why?
Straight over ice with feet up infront of a roaring fire. The goal was to create a London Dry that had a lot of complexity and finesse that you could sit and savour it this way and at the same time that would give our gin the edge when used in cocktails due to its quality and the many dimensions of the spirit.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Mignonne, my wife and muse for Robert McGinnis’ illustration on the front of our bottle as these days with the hectic business of day to day life, any extra time together we’ll take.. and perhaps eating a feast of sushi… it goes very well with gin you know! (Robert McGinnis is famous for his iconic artwork for Hollywood movies such as Breakfast at Tiffany's, Barbarella, and several James Bond Films including You Only Live Twice, Thunderball, Live & Let Die, and my favourite James Bond movie, The Man With the Golden Gun)