In “Cooking for Geeks: Real Science, Great Hacks, and Good Food’’ (O’Reilly, about $35), Jeff Potter blends boring recipes, such as those for garlic mashed potatoes and chocolate chip cookies, with punishingly detailed (even for many geeks, I imagine) discussions of the chemistry behind tastes and fragrances, and the importance of cooking things long and hot enough to prevent foodborne illnesses.
But at times the book reads like more than a cookbook whose author is benignly attempting to work-up a new angle.
In a weird tangent, Potter makes a backhanded pitch for foods made with genetically modified organisms.
“What if a strain of rice could be produced that was more resilient in the face of floods and droughts?’’ asks Potter, as if saying “no’’ to such a product would make you heartless to the needs of people in developing nations.
Potter calls the GMO issue “an intensely charged political and social minefield.’’
But as any geek will tell you, the GMO debate is also about science. And scientists have not yet even agreed on standards for assessing the safety of GMO foods.
A geek puts pots and pans next to his beakers – The Boston Globe.








