DouglasBaldwin

Cooking:

I’ve always had a penchant for cooking. I became interested in traditional cooking techniques as an undergraduate; my main focus was on 19th and early 20th century farm cookbooks. In 2008, I became obsessed with sous vide cooking and wrote my A Practical Guide to Sous Vide Cooking, which Harold McGee called “a wonderful contribution.” On 12 April 2010, my cookbook, “Sous Vide for the Home Cook,” was published. I also published a review article on sous vide cooking in the first issue of the International Journal of Gastronomy and Food Science in 2012.

Professional Life:

I have a B.S. and M.S. in math and computer science from the Colorado School of Mines and a Ph.D. in applied mathematics from the University of Colorado at Boulder. My research mainly focuses on nonlinear waves.