Price: ₹368.75
(as of Oct 19, 2024 23:34:05 UTC – 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.
ASIN : B0756WQVKR
Publisher : Penguin (14 December 2020)
Language : English
File size : 6098 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 208 pages
Customers say
Customers find the book excellent and well-crafted. They say it’s written in a racy and entertaining language that keeps their interest alive. Readers also find the information informative, explaining the intricacies involved in Indian food. In addition, they say it’s great for beginners and condenses information on various cooking techniques into easy-to-follow algorithms.
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