ISBN 9780143451372|Paperback|280 pages|2020|Penguin Random House India
Masala lab combines science with cooking in the Indian kitchen to help us understand the rationale behind how recipes works.
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ISBN 9780143451372|Paperback|280 pages|2020|Penguin Random House India
Masala lab combines science with cooking in the Indian kitchen to help us understand the rationale behind how recipes works.
Delivery: We are a small, independent bookstore and shipping times may be slightly longer than usual.
Please allow 2-4 business days for your order to be processed and shipped. We appreciate your patience.
We will notify you by email as soon as your order ships.
Print on demand publications require additional preparation. See the shipping section below for details.
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 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.
Author:
Krish Ashok
ISBN:
9780143451372
Publisher:
Penguin Random House India
Binding:
Paperback
Pages:
280
Year of Publication:
2020
Edition:
First
Condition:
New
Country of Origin:
India
About the Author
The author 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. He likes the scientific method not because it offers him the ability to bully people with knowledge, but because it confidently lets him say, 'I don't know, let me test it for myself.'
When he is not cooking, he's usually playing subversive music on the violin or cello. He lives in Chennai with a wife, who sagely prevents him from buying more gadgets for the kitchen, and a son, who has the flora and fauna in the neighbourhood terrorized.
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