Masala Lab: The Science of Indian Cooking

Krish Ashok

3 172 évaluations par Goodreads

Langue : anglais

Edité par Penguin Random House India, 2020

0143451375 / 9780143451372

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A propos de cet article

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.…

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Titre
Masala Lab: The Science of Indian Cooking
Auteur
Krish Ashok
Éditeur
Penguin Random House India
Année de publication
2020
État de l'article
Good
Reliure
Paperback
Langue
anglais
ISBN à 10 chiffres
0143451375
ISBN à 13 chiffres
9780143451372

World of Books (was SecondSale)

Montgomery, IL, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 20 décembre 2007

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article4 à 12 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 0,00EUR 9,82
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