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Masala Lab by Krish Ashok Paperback 2020 NEW
US $14.37
大約HK$ 111.94
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- Intended Audience
- Adults, Young Adults
- Country/Region of Manufacture
- India
- ISBN
- 9780143451372
- Book Title
- Masala Lab : the Science of Indian Cooking
- Publisher
- Penguin Books India Pvt, The Limited
- Item Length
- 8.5 in
- Publication Year
- 2021
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.7 in
- Genre
- Cooking, House & Home
- Topic
- General
- Item Weight
- 12.3 Oz
- Item Width
- 5.5 in
- Number of Pages
- 280 Pages
關於產品
Product Identifiers
Publisher
Penguin Books India Pvt, The Limited
ISBN-10
0143451375
ISBN-13
9780143451372
eBay Product ID (ePID)
18050032003
Product Key Features
Book Title
Masala Lab : the Science of Indian Cooking
Number of Pages
280 Pages
Language
English
Topic
General
Publication Year
2021
Illustrator
Yes
Genre
Cooking, House & Home
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
12.3 Oz
Item Length
8.5 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2020-331258
Dewey Edition
23
Dewey Decimal
641.5954
Synopsis
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., 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.
LC Classification Number
TX724.5.I4A884 2020
