LEADER 00000nam  22003253i 4500 
001    sky303780055 
003    SKY 
005    20210608152121.4 
008    210602s2020    xxu    e      000 0 eng d 
020    9780143451372 
020    0143451375 
040    BKCT|beng|erda|cBKCT|dSKYRV|dUtOrBLW 
082 04 641.5954|223 
092    641.5954|bASH 
100 1  Ashok, Krish,|eauthor. 
245 10 Masala Lab :|bthe science of indian cooking /|cKrish 
       Ashok. 
264  1 [United States] :|bPenguin,|c2020. 
264  4 |c©2020 
300    xxviii, 259 pages ;|c21 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
520    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. 
650  0 Indian cooking. 
650  0 Cooking, Indic. 
650  0 Cooking (Spices) 
650  0 Formulas, recipes, etc. 
655  7 Cookbooks.|2lcgft