Item type | Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | 641.5954 ASH (Browse shelf) | Available | 033430 |
641.3954 ACH Historical Dictionary of Indian Food | 641.5676 DAV Bene Appetit : the cuisine of Indian Jews | 641.5954 ACH Indian food : a historical companion | 641.5954 ASH Masala lab : the science of Indian cooking | 641.5954 MAK Chai, chaat & chutney : a street food journey through India | 641.5954 NAR First food : culture of taste | 641.5954 NAR First food : a taste of India's biodiversity |
Includes bibliographical references and index.
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.
There are no comments for this item.