{"product_id":"9780143451372","title":"Masala Lab : The Science of Indian Cooking","description":"\u003cp\u003eEver 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?\n\u003cbr\u003eMasala 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.\u003c\/p\u003e\n\n\u003cp\u003eExhaustively 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.\u003c\/p\u003e","brand":"Penguin","offers":[{"title":"Default Title","offer_id":49436671672547,"sku":"00000_00000_00000_00000","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0764\/3758\/6147\/files\/9780143451372-1.jpg?v=1788324936","url":"https:\/\/usa.kinokuniya.com\/products\/9780143451372","provider":"Books Kinokuniya USA","version":"1.0","type":"link"}