Masala Lab

Masala Lab

The Science of Indian Cooking

Paperback
Rs 640
Genre:Health & Wholefood Cookery
Language: English
Published:April 15, 2021
Paperback
ISBN13:9780143451372
ISBN10:0143451375
Pages:280
Dimensions:5.5 x 8.5 x 0.7 inches

From the backcover

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.

Contact

thuprai.com - your source for books in Nepal. We introduce you to our ebook collection.

Selected books have been made available now and we will keep increasing the number of titles. Start reading them immediately and conveniently from within our apps.

Copyright © Thuprai Solutions
|
A Product of Awecode