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Ashok, Krish.
Subjects
Cooking, Indic.
Cooking (Spices)
Formulas, recipes, etc.
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Ashok, Krish.
by title:
Masala lab : the sci...
by call number:
641.595401 A827m
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Ashok, Krish.
Cooking, Indic.
Cooking (Spices)
Formulas, recipes, etc.
MARC Display
Masala lab : the science of Indian cooking /
Krish
Ashok
.
by
Ashok
,
Krish
.
Penguin, 2020.
Call #:
641.595401 A827m
Subjects
Cooking, Indic.
Cooking (Spices)
Formulas, recipes, etc.
ISBN:
9780143451372 (pbk.)
Description:
xxviii, 259 p. : ill. ; 21 cm.
Bibliography:
Includes bibliographical references and index.
Summary:
"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."--From publisher.
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Central Library
Adult Nonfiction
641.595401 A827m
Adult books
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Central Library
Adult Nonfiction
641.595401 A827m
Core Collection - Adult
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