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Author Ashok, Krish, author.

Title Masala Lab : the science of indian cooking / Krish Ashok.

Publication Info. [United States] : Penguin, 2020.
©2020
Location Call No. Status
 95th Street Adult Nonfiction  641.5954 ASH    NOT YET AVAIL
 Nichols Adult Nonfiction  641.5954 ASH    NOT YET AVAIL
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Description xxviii, 259 pages ; 21 cm
Summary 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.
Subject Indian cooking.
Cooking, Indic.
Cooking (Spices)
Formulas, recipes, etc.
Genre Cookbooks.
ISBN 9780143451372
0143451375
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