Masala Lab: The Science of Indian Cooking by Ashok, Krish

Masala Lab: The Science of Indian Cooking (Paperback) (ISBN-13: 9780143451372)

Vendor: Krish Ashok
Product type: Books
Format: Paperback
$18.95
$18.95
$18.95
Subtotal: $18.95
Masala Lab: The Science of Indian Cooking by Ashok, Krish

Masala Lab: The Science of Indian Cooking

$18.95
Masala Lab: The Science of Indian Cooking by Ashok, Krish

Masala Lab: The Science of Indian Cooking

$18.95
Format: Paperback
Description
Description
x
Krish wondered why His 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 Her 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 grandmother was right all along.

Author: Krish Ashok
ISBN-10: 0143451375
ISBN-13: 9780143451372
Publisher: Penguin Group
Language: English
Published: 07/31/2021
Pages: 280
Format: Paperback
Weight: 0.80lbs
Size: 8.25h x 5.25w x 0.75d
By Krish Ashok
By Krish Ashok
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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.

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