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The Illustrated Masala Lab: The Science of Indian Cooking

Name: The Illustrated Masala Lab: The Science of Indian Cooking
Brand: India Viking
SKU: 9780670098569
Price: 28.99 USD
Availability: InStock

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Contributors:

Krish Ashok

Publisher:

India Viking

Binding:

Hardcover

Book Category:

Technology & Engineering, Cooking

Book Subcategory:

Food Science, Regional & Cultural

Book Topic:

Chemistry & Biotechnology, Indian & South Asian

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

01/28/25

ISBN 13:

9780670098569

Weight:

1.32 lbs

Size:

9.10 x 6.90 x 1.20 inches

Pages:

104

Mint Condition +

product description

Description

Masala Lab returns as an irresistible collector's edition, adorned with ingenious additions, illustrations, infographics and charts: it's the collector's edition you know your kitchen-laboratory needs.

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 flavorful? 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? 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.

Masala Lab is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful, creative playgrounds for gastronomic experimentation. In this special edition, Meghna Menon's vibrant illustrations effortlessly complement Krish Ashok's lighthearted approach to the demystification of culinary science, making it the perfect vehicle to absorb the exhaustive testing, groundbreaking research and scientific rigor that went into the making of this revolutionary book.

About the Author
Krish Ashok 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 learned to cook from the women in his family, who can make 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.'

The Illustrated Masala Lab: The Science of Indian Cooking

Description

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

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