| 000 -LEADER |
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| fixed length control field |
a |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230213b xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780143451372 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.5954 |
| Item number |
ASH |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ashok, Krish |
| 245 ## - TITLE STATEMENT |
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| Title |
Masala lab : the science of Indian cooking |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Name of publisher, distributor, etc |
Penguin Random House India, |
| Date of publication, distribution, etc |
2020 |
| Place of publication, distribution, etc |
Haryana : |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxviii, 259 p. ; |
| Dimensions |
22 cm |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
399.00 |
| Price type code |
INR |
| Unit of pricing |
1.00 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cookbook |
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| Topical term or geographic name as entry element |
Spices |
|
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| Topical term or geographic name as entry element |
Indian cooking |
|
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| Topical term or geographic name as entry element |
Indian spices |
|
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| Topical term or geographic name as entry element |
Umami |
|
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| Topical term or geographic name as entry element |
Sodium Glutanate |
|
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| Topical term or geographic name as entry element |
Food flavors |
|
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| Topical term or geographic name as entry element |
Pressure cooking |
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| Topical term or geographic name as entry element |
Rice |
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| Topical term or geographic name as entry element |
Food texture |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
|
| Item type |
Books |