Masala Lab: The Science of Indian Cookin
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Author: Krish Ashok
Brand: Penguin
Color: White
Features:
- A good option for a Book Lover
- Great one for reading
- Compact for travelling
Binding: paperback
Number Of Pages: 280
Release Date: 14-12-2020
Details: 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.
EAN: 9780143451372
Package Dimensions: 8.5 x 5.3 x 0.9 inches
Languages: English
