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Masala Lab: The Science of Indian Cooking (in English)
Krish Ashok
(Author)
·
India Penguin
· Paperback
Masala Lab: The Science of Indian Cooking (in English) - Ashok, Krish
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Synopsis "Masala Lab: The Science of Indian Cooking (in English)"
Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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