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Masala Lab

Masala Lab

The Science of Indian Cooking

by Krish Ashok
Paperback
Publication Date: 31/07/2021
RRP  $23.50 $23.25
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.
ISBN:
9780143451372
9780143451372
Category:
National & regional cuisine
Format:
Paperback
Publication Date:
31-07-2021
Publisher:
Penguin Random House India
Country of origin:
India
Pages:
280
Dimensions (mm):
216x135mm

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