The Illustrated Masala Lab: Beautiful New Edition of the Bestselling Book on the Science of Indian Cooking
Krish Ashok's bestselling exploration returns in a stunning new format, packed with visual treats that bring culinary science to life on the page. Ever puzzled over why Gran dunked a teabag into the pressure cooker, or relied on finger-knuckle measurements instead of scales? There's genuine chemistry happening in your kitchen, and this book reveals it all. From the Maillard reaction's connection to fenugreek to the counterintuitive role salt plays in intensifying sweetness, Ashok unpacks the principles lurking beneath traditional techniques. Much like understanding the 'why' behind an equation transforms you from exam-passer to genuine chemist, grasping the science behind your recipes shifts cooking from rote repetition into something far more rewarding. This special edition marries Ashok's witty, accessible voice with Meghna Menon's striking artwork and infographics. The result? A book that turns your kitchen into a genuine laboratory for creative experimentation. For anyone who's ever wondered what their chemistry lessons have to do with perfectly caramelised onions, this is your answer. It's thorough, thoughtfully researched, and genuinely illuminating—the sort of book that makes you rethink everything you thought you knew about cooking.
- Author: Krish Ashok
- Publisher: Penguin Viking
- Genre: Cooking & Culinary Arts
- ISBN: 978-0670098569
- Pages: 104 pages