Food Gal Featured in the New “Cooking for Geeks”

I’ve made no secret of the fact that me and technology don’t always get along.

So, it’s with both great flattery and some bemusement that I find myself included in the new “Cooking for Geeks” (O’Reilly) book by self-professed computer geek and cooking aficionado, Jeff Potter.

Potter studied computer science and visual art at Brown University. This is his first book, which looks at how science works to create so many delicious dishes we love.

Potter includes not only recipes but interviews with folks, including yours truly. I’m in good company, too. Some of the other profiled in the book include Dave Arnold, instructor at the French Culinary Institute in New York; Harold McGee, author of the seminal “On Food and Cooking” (Scribner); and Brian Wansink, author and Cornell University professor, who studies how people interact with food.

In the book, you’ll find me rhapsodizing about making preserved lemons, a process that always leaves me spellbound by the transformation that occurs when you add copious amounts of salt to fresh lemons, and let the mixture sit for a few weeks.

In my original blog post that described how to make preserved lemons, I mentioned how Moroccan cuisine expert Kitty Morse had inspired me to make my own after I took one of her cooking classes. I want to give her a huge shout-out for turning me on to this salty, intense condiment that I almost always have in my fridge now.

The book is a wealth of info — from making your own pectin for jams to whether or not alcohol truly burns off in cooking to an easy way to sous vide prepackaged frozen fish.

You don’t have to be a geek to enjoy it, either.

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Date: Tuesday, 17. August 2010 5:28
Trackback: Trackback-URL Category: Fruit, General, More Food Gal -- In Other Publications

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  2. 2

    Congrats, Carolyn!!! That’s awesome! :D

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  4. 4

    Sounds like a cool book, I’ll keep an eye out for it. Congratulations on being included!

  5. 5

    Great! This looks like a wonderful book, and I love food science geekery! I also recently got a sous vide supreme, so I’m personally curious about learning more sous vide techniques!

  6. 6

    How wonderful to be published.
    I love the taste of preserved lemons. They really do add a special something to a dish.
    *kisses* HH

  7. 7

    You’re more famous than ever! :D

  8. 8

    Congratulations, Carolyn. Are you making tagine with the lemons?


  9. 9

    […] This post was mentioned on Twitter by CarolynJung, lil fish foodie. lil fish foodie said: […]

  10. 10

    De: I have made chicken tagine with my lemons, as well as tuna salad, white bean salad, green beans, etc. So versatile! ;)

  11. 11

    Congratulations! I love learning ‘geeky’ food information. And, this reminds me that I have to try making my own preserved lemons when I have more from my trees.

  12. 12

    How thrilling! Congratulations! I’m learning about making homemade jams right now so this book definitely interests me.

    So jealous about your preserved lemons.

  13. 13

    Congratulations. I am geeky so that sounds like the kind of book that would be right up my alley. On a similarly geeky note, have you seen Food Jammers on the cooking channel? They seem to have so many novel and scientific ways of approaching things. I’m totally smitten.

    As a side note, I’m not sure if you have/had my blog in your RSS reader, but if so you may need to update the feed. I didn’t realize when I switched over to feedburner that my old subscribers would no longer be updated so just wanted to send out the FYI. I have the link to the new feed at the top of my blog. :-)

  14. 14

    wow this is terrific!

  15. 15

    i saw that book review or other somewhere and thought ‘oh that actually sounds interesting’ because of techniques.
    and now you’re in it! CONGRATS. Good for you. I love to hear stuff like that from foodie friends.

  16. 16

    Wonderful to hear Carolyn! Congratulations!

  17. 17

    When will the FoodGal cookbook be coming out?

  18. 18

    Spreading the gospel about preserved lemons again, eh?

    Congratulations on your inclusion in a very intriguing sounding compendium!

  19. 19

    I’m not at all surprised! Carolyn, you are a true foodie, a great, engaging blogger, and an awesome, experienced writer. I wouldn’t be surprised if you came out with your OWN book someday!

  20. 20

    Me and Technology STILL don’t get along. I doubt we ever will. But congrats on getting published! Awesome!

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  22. 22

    Congrats Carolyn!!

    I suck when it comes to technology, i’m an old-school at heart and no iPhone/ BB for me still! :P

  23. 23

    Congratulations Carolyn – the book looks like a must have… I think I have got an inner geek in me – I love technology – I don’t admit to be good at it – but I certainly enjoy it!

  24. 24

    congrats, carolyn–that’s awesome! as a self-proclaimed geek, i can’t think of a higher honor. :)

  25. 25

    Congratulations Carolyn!! That’s wonderful!

  26. 26

    Oooh congratulations Carolyn! Would you autograph my copy? :D

  27. 27

    congratulations Carolyn!!! That’s great news. I’ll have to get one of those books for my partner, it would do him wonders.

  28. 28

    Lorraine: For you — anything! ;)

  29. 29

    I’m a geek at heart…and geekiness in the kitchen? awesome! congrats and can’t wait to see the book in stores :)

  30. 30

    Congratulations Carolyn!

  31. 31

    That’s really awesome! Congrats!

  32. 32

    Woohoo, its so nice to see that others recognize what a treasure you are in introducing us to such a variety of delights.

    I love preserved lemons and like you keep a regular batch in my fridge. I’ve moved so many times that for me one of my favorite ways to know I’ve finally settled in, is to prepare that bath of lemons and see it sitting proudly on that shelf in the fridge.

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