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Sinopsis
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.
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Krish Ashok is not a chef but cooks daily. He is not a scientist, but he can explain science with easy-to-understand clarity. He trained to be an electronic engineer but is now a software engineer. He learnt to cook from the women in his family, who can make the perfectly fluffy idli without lecturing people on lactobacilli and pH levels.
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Masala Lab: The Science of Indian Cooking
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Masala Lab: The Science of Indian Cooking
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Masala Lab
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Penguin Random House India, IN, 2020
ISBN 10: 0143451375
ISBN 13: 9780143451372
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Paperback. Condición: New. 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. Nº de ref. del artículo: LU-9780143451372
Cantidad disponible: 4 disponibles
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Masala Lab
Publicado por
Penguin Random House India, IN, 2020
ISBN 10: 0143451375
ISBN 13: 9780143451372
Nuevo
Paperback
Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. 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. Nº de ref. del artículo: LU-9780143451372
Cantidad disponible: 2 disponibles
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Masala Lab: The Science of Indian Cooking
Publicado por
Penguin Random House India, 2020
ISBN 10: 0143451375
ISBN 13: 9780143451372
Nuevo
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Condición: New. 2020. Paperback. . . . . . Nº de ref. del artículo: V9780143451372
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Masala Lab: The Science Of Indian Cookin
Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de America
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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Nº de ref. del artículo: ABNR-222153
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Masala Lab : The Science of Indian Cooking - the bestseller on food, the definitive book for every Indian kitchen, illustrated
Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de America
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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide. Nº de ref. del artículo: ABNR-222550
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Masala Lab: The Science of Indian Cooking
Publicado por
India Penguin, 2021
ISBN 10: 0143451375
ISBN 13: 9780143451372
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Librería: medimops, Berlin, Alemania
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Condición: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages. Nº de ref. del artículo: M00143451375-V
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Masala Lab: The Science of Indian Cooking
Librería: Biblios, Frankfurt am main, HESSE, Alemania
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Condición: New. pp. 280. Nº de ref. del artículo: 18384563508
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Masala Lab: The Science Of Indian Cookin
Librería: SMASS Sellers, IRVING, TX, Estados Unidos de America
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