Research Catalog
Masala lab : the science of Indian cooking
- Title
- Masala lab : the science of Indian cooking / Krish Ashok.
- Author
- Ashok, Krish
- Publication
- Gurgaon, Haryana, India : Penguin Books, An imprint of Penguin Random House, 2020.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFD 23-1578 | Schwarzman Building - Main Reading Room 315 |
Details
- Description
- xxviii, 259 pages : illustrations; 22 cm
- Summary
- 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.
- Subject
- Genre/Form
- Cookbooks.
- Bibliography (note)
- Includes bibliographical references (pages 239-244) and index.
- Additional Formats (note)
- Also available as an ebook.
- Contents
- 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.
- Call Number
- JFD 23-1578
- ISBN
- 9780143451372
- 0143451375
- LCCN
- 2020331258
- OCLC
- 1229088661
- Author
- Ashok, Krish, author.
- Title
- Masala lab : the science of Indian cooking / Krish Ashok.
- Publisher
- Gurgaon, Haryana, India : Penguin Books, An imprint of Penguin Random House, 2020.
- Type of Content
- text
- Type of Medium
- unmediated
- Type of Carrier
- volume
- Bibliography
- Includes bibliographical references (pages 239-244) and index.
- Additional Formats
- Also available as an ebook.
- Research Call Number
- JFD 23-1578