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.

● ভাষা ‏ : ‎ English

● বাঁধাই: পেপারব্যাক, সেলাই

● পৃষ্ঠা: ক্রিমি

● ISBN-10 ‏ : ‎0875425011

● ISBN-13 ‏ : ‎978-0143451372

● লেখকঃ কৃষ অশোক

● ধরন: রান্নার বই

● 80gsm প্রিমিয়াম কোয়ালিটি

● সর্বোত্তম কালো এবং সাদা প্রিন্ট

● চোখের বন্ধুত্বপূর্ণ

● বিষয়বস্তু মূল বইয়ের মতোই