9780670098569, The Illustrated Masala Lab: The Science of Indian Cooking, Krish Ashok (Author), India Viking,
$43.75
Masala Lab returns as an irresistible collector’s edition, adorned with ingenious additions, illustrations, infographics and charts: it’s the collector’s edition you know your kitchen-laboratory needs.
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 flavorful? 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? 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.
Masala Lab is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful, creative playgrounds for gastronomic experimentation. In this special edition, Meghna Menon’s vibrant illustrations effortlessly complement Krish Ashok’s lighthearted approach to the demystification of culinary science, making it the perfect vehicle to absorb the exhaustive testing, groundbreaking research and scientific rigor that went into the making of this revolutionary book.
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About The Author
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 learned to cook from the women in his family, who can make 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.'
Table Of Contents
-
Zero-Pressure Cooking
- What Is Cooking?
- Basic Physics of Cooking
- Basic Chemistry of Cooking
- Cooking Techniques
- Materials
- Heat Sources
- The Magic of Water
- Pressure-Cooking
- Science of Rice
- Science of Lentils
- Science of Wheat
- Science of Vegetables
- Science of Meat
- Science of Eggs
- Science of Fat
-
High-Pressure Cooking
- Science of Dairy
- Science of Spices
- Science of Sweets
- Science of Fermentation
- Science of Baking
- Science of Beverages
- Science of Food Preservation
- Science of Food Pairing
- Science of Cooking Methods
- Science of Cooking Equipment
- Science of Cooking Techniques
- Science of Cooking Materials
- Science of Cooking Heat Sources
- Science of Cooking Water
- Science of Cooking Pressure
Product Details
- Publisher : India Viking (January 28, 2025)
- Language : English
- Hardcover : 104 pages
- ISBN-10 : 0670098566
- ISBN-13 : 978-0670098569
- Item Weight : 1.32 pounds
- Dimensions : 7 x 1.2 x 9 inches
About The Book
Masala Lab returns as an irresistible collector’s edition, adorned with ingenious additions, illustrations, infographics and charts: it’s the collector’s edition you know your kitchen-laboratory needs.
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 flavorful? 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? 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.
Masala Lab is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful, creative playgrounds for gastronomic experimentation. In this special edition, Meghna Menon’s vibrant illustrations effortlessly complement Krish Ashok’s lighthearted approach to the demystification of culinary science, making it the perfect vehicle to absorb the exhaustive testing, groundbreaking research and scientific rigor that went into the making of this revolutionary book.
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