Masala lab : the science of Indian cooking / Krish Ashok.
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.
Record details
- ISBN: 9780143451372
- ISBN: 0143451375
- Physical Description: xxviii, 259 pages : illustrations ; 22 cm
- Publisher: Gurgaon, Haryana, India : Penguin Books, An imprint of Penguin Random House, 2020.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (pages 239-244) and index. |
Formatted Contents Note: | Zero-pressure cooking -- Science of spice and flavour -- Brown, baby, brown -- Dropping acid -- Umami, soda, rum -- Taking it to the next level -- Burn the recipe -- The Biryani. |
Additional Physical Form available Note: | Also available as an ebook. |
Search for related items by subject
Subject: | Cooking, Indic. Cooking (Spices) Formulas, recipes, etc. Cooking, Indic. Cooking (Spices) Formulas, recipes, etc. Indian cooking. |
Genre: | Cookbooks. |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
La Conner Regional Library | 641.59 ASHOK | 112100 | NON FICTION | Available | - |
LDR | 03273cam a22005654i 4500 | ||
---|---|---|---|
001 | 370436 | ||
003 | SKAGIT | ||
005 | 20220517153808.0 | ||
008 | 210218s2020 ii a e b 001 0 eng | ||
010 | . | ‡a 2020331258 | |
040 | . | ‡aDLC ‡beng ‡erda ‡cDLC ‡dDLC ‡dUWB ‡dTH8 ‡dNZAUC ‡dOCLCF ‡dSAP ‡dQS3 ‡dMDB ‡dYDX ‡dOCLCO ‡dOJ4 ‡dDKAGE ‡dOCLCO | |
019 | . | ‡a1252741768 ‡a1259368461 | |
020 | . | ‡a9780143451372 ‡q(paperback) | |
020 | . | ‡a0143451375 ‡q(paperback) | |
025 | . | ‡aI-E-2020331258; 33 | |
035 | . | ‡a(OCoLC)1229088661 ‡z(OCoLC)1252741768 ‡z(OCoLC)1259368461 | |
037 | . | ‡bLibrary of Congress -- New Delhi Overseas Office | |
042 | . | ‡alcode ‡apcc | |
043 | . | ‡aa-ii--- | |
050 | 0 | 0. | ‡aTX724.5.I4 ‡bA884 2020 |
082 | 0 | . | ‡a641.5954 ‡223 |
090 | . | ‡a641.5954 ASH | |
100 | 1 | . | ‡aAshok, Krish, ‡eauthor. |
245 | 1 | 0. | ‡aMasala lab : ‡bthe science of Indian cooking / ‡cKrish Ashok. |
264 | 1. | ‡aGurgaon, Haryana, India : ‡bPenguin Books, An imprint of Penguin Random House, ‡c2020. | |
300 | . | ‡axxviii, 259 pages : ‡billustrations ; ‡c22 cm | |
336 | . | ‡atext ‡btxt ‡2rdacontent | |
337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
504 | . | ‡aIncludes bibliographical references (pages 239-244) and index. | |
530 | . | ‡aAlso available as an ebook. | |
505 | 0 | . | ‡aZero-pressure cooking -- Science of spice and flavour -- Brown, baby, brown -- Dropping acid -- Umami, soda, rum -- Taking it to the next level -- Burn the recipe -- The Biryani. |
520 | . | ‡aEver 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. | |
591 | . | ‡ahd// | |
650 | 0. | ‡aCooking, Indic. | |
650 | 0. | ‡aCooking (Spices) | |
650 | 0. | ‡aFormulas, recipes, etc. | |
650 | 7. | ‡aCooking, Indic. ‡2fast ‡0(OCoLC)fst01753344 | |
650 | 7. | ‡aCooking (Spices) ‡2fast ‡0(OCoLC)fst01753195 | |
650 | 7. | ‡aFormulas, recipes, etc. ‡2fast ‡0(OCoLC)fst01753650 | |
650 | 7. | ‡aIndian cooking. ‡2fast ‡0(OCoLC)fst01753866 | |
655 | 7. | ‡aCookbooks. ‡2lcgft | |
029 | 1 | . | ‡aAU@ ‡b000068762734 |
947 | . | ‡f3CDREQ ‡h2UANF ‡q1 | |
947 | . | ‡f3CDREQ ‡hABANF ‡q1 | |
947 | . | ‡f3CDREQ ‡hCDANF ‡q1 | |
596 | . | ‡a3 25 27 | |
926 | . | ‡aAB ‡bCHECKEDOUT ‡c641.5954 ASH ‡dBK ‡e6/2/2023 ‡f1 | |
926 | . | ‡aCED ‡bHOLDS ‡c641.5954 ASH ‡dBK ‡f1 | |
926 | . | ‡aCL ‡bCHECKEDOUT ‡c641.5954 ASH ‡dBK ‡e8/2/2023 ‡f1 | |
905 | . | ‡uadmin | |
901 | . | ‡a370436 ‡bAUTOGEN ‡c370436 ‡tbiblio ‡soclc |