Description: 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? 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.
Price: 34.57 USD
Location: East Hanover, New Jersey
End Time: 2025-01-03T23:38:43.000Z
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Return policy details:
EAN: 9780670098569
UPC: 9780670098569
ISBN: 9780670098569
MPN: N/A
Book Title: Illustrated Masala Lab : the Science of Indian Cooking
Number of Pages: 104 Pages
Language: English
Publisher: Penguin Books India Pvt, The Limited
Item Height: 1.2 in
Topic: Regional & Ethnic / Indian & South Asian
Genre: Cooking
Item Weight: 21 Oz
Item Length: 9 in
Author: Krish Ashok
Item Width: 7 in
Format: Hardcover
![Masala Lab: The Science Of Indian Cooking by Ashok Krish [Hardback]](https://i.ebayimg.com/images/g/WQ4AAOSwlvJnAumj/s-l600.webp)
