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Masala Lab
- The Science of Indian Cooking
Engelsk Paperback
Masala Lab
- The Science of Indian Cooking
Engelsk Paperback

243 kr
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Om denne bog
Krish wondered why His 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 Her 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 grandmother was right all along.
Product detaljer
Sprog:
Engelsk
Sider:
280
ISBN-13:
9780143451372
Indbinding:
Paperback
Udgave:
ISBN-10:
0143451375
Udg. Dato:
14 dec 2020
Længde:
21mm
Bredde:
216mm
Højde:
135mm
Forlag:
Penguin Random House India
Oplagsdato:
14 dec 2020
Forfatter(e):
Kategori sammenhænge