Masala lab : the science of Indian cooking / Krish Ashok.
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. |
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
La Conner Regional Library | 641.59 ASHOK | 112100 | NON FICTION | Available | - |
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 learnt to cook from the women in his family, who can make the 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.'
When he is not cooking, he's usually playing subversive music on the violin or cello. He lives in Chennai with a wife, who sagely prevents him from buying more gadgets for the kitchen, and a son, who has the flora and fauna in the neighbourhood terrorized.
You can follow him at @krishashok on Twitter at your own risk.