Masala Lab
Ashok, Krish
| Autor: | Ashok, Krish |
|---|---|
| Themengebiete: | Cooking / Wine |
| Veröffentlichungsdatum: | 31.07.2021 |
| EAN: | 9780143451372 |
| Sprache: | Englisch |
| Seitenzahl: | 280 |
| Produktart: | Kartoniert / Broschiert |
| Verlag: | Penguin Random House India Pvt. Ltd |
| Untertitel: | The Science of Indian Cooking |
Produktinformationen "Masala Lab"
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.
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