{"product_id":"the-illustrated-masala-lab-the-science-of-indian-cooking","title":"The Illustrated Masala Lab: The Science of Indian Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With chapters covering everything from zero-pressure cooking to the science of spices and more, the title offers explanations and cheat sheets galore. \n\u003cb\u003e Tongue-in-cheek writing coupled with scientific explanations by experts make up a large portion of this book, and the result is oddly gripping\u003c\/b\u003e.\" -- \n\u003ci\u003eThe Hindu\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Full of [such] advice which, if followed, promises to not just improve the taste of the food you cook, but also \n\u003cb\u003e make the whole process of cooking more efficient and rewarding\u003c\/b\u003e.\" -- \n\u003ci\u003eThe Indian Express\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Upends a pantryload of myths concerning cooking, into the garbage can ... Ashok's book is \n\u003cb\u003ea rip-roaring, highly engrossing takedown of misinformation, patriarchy, and conformity\u003c\/b\u003e-all in the garb of a nerdy encyclopedia on cooking ... helps dismantle the traditionally patriarchal outlook to cooking.\" -- \n\u003ci\u003eOutlook Traveller\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Krish Ashok makes a great start for Indian dishes. His emphasis on cooking techniques to extract flavour works well for Indian dishes where one can't really play around with the spice profile and create the same dish ... how often can you say that you tasted a book and had great fun doing so? \n\u003ci\u003eMasala Lab\u003c\/i\u003e i \n\u003cb\u003es a useful reference book too which charts out the flavour molecules and pairings of the spices\u003c\/b\u003e we use in our dishes, the basic gravy and biryani algorithms, and for the more adventurous, the temperature and time taken to sous vide meats and vegetables.\" -- \n\u003ci\u003eOpen Magazine\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKrish Ashok\u003c\/b\u003e 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.'\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eContents \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eIntroduction xiii\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e 1. Zero-Pressure Cooking 1\n\u003cbr\u003e What Is Cooking? 1 \n\u003cbr\u003e Basic Physics of Cooking 3 \n\u003cbr\u003e Basic Chemistry of Cooking 9 \n\u003cbr\u003e Cooking Techniques 12 \n\u003cbr\u003e Materials 19 \n\u003cbr\u003e Heat Sources 25 \n\u003cbr\u003e The Magic of Water 27 \n\u003cbr\u003e Pressure-Cooking 32 \n\u003cbr\u003e Science of Rice 37 \n\u003cbr\u003e Science of Lentils 42 \n\u003cbr\u003e Science of Wheat 45 \n\u003cbr\u003e Science of Vegetables 48 \n\u003cbr\u003e Science of Meat 51 \n\u003cbr\u003e Science of Eggs 54 \n\u003cbr\u003e Science of Fat 56 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e2. Science of Spice and Flavour 63\u003c\/b\u003e\n\u003cbr\u003e Taste and Flavour Perception 64 \n\u003cbr\u003e Taste 65 \n\u003cbr\u003e Aroma 70 \n\u003cbr\u003e Mouthfeel 73 \n\u003cbr\u003e Sound and Sight 74 \n\u003cbr\u003e Science of Salt 74 \n\u003cbr\u003e Science of Sugar 78 \n\u003cbr\u003e Science of Heat 80 \n\u003cbr\u003e Origins of Flavour 86 \n\u003cbr\u003e Extracting Flavour 92 \n\u003cbr\u003e Combining Flavours 98 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e3. Brown, Baby, Brown 105\u003c\/b\u003e\n\u003cbr\u003e Ogres Have Layers 105 \n\u003cbr\u003e Science of Garlic 120 \n\u003cbr\u003e Cabbage and Potatoes 124 \n\u003cbr\u003e Maillard Reaction 126 \n\u003cbr\u003e Caramelization 129 \n\u003cbr\u003e Science of Frying 130 \n\u003cbr\u003e 4. Dropping Acid 133 \n\u003cbr\u003e Introduction to Sourness 134 \n\u003cbr\u003e What Is an Acid? 137 \n\u003cbr\u003e Science of Yoghurt 140 \n\u003cbr\u003e Science of Tamarind 142 \n\u003cbr\u003e Science of Mango 144 \n\u003cbr\u003e Science of Citrus Juices 145 \n\u003cbr\u003e Science of Vinegar 146 \n\u003cbr\u003e Science of Tomatoes 147 \n\u003cbr\u003e Other Culinary Acids 149 \n\u003cbr\u003e The Acid Cheat Sheet 152 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e5. Umami, Soda, Rum 155\u003c\/b\u003e\n\u003cbr\u003e The Fifth Taste 158 \n\u003cbr\u003e The Magic of Baking Soda 159 \n\u003cbr\u003e The Magic of Alcohol 163 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e6. Taking It to the Next Level 169\u003c\/b\u003e\n\u003cbr\u003e Science of Microwaves 169 \n\u003cbr\u003e Dehydrators 175 \n\u003cbr\u003e Electronic Pressure Cookers 176 \n\u003cbr\u003e Modernist Ingredients 178 \n\u003cbr\u003e Smoking 181 \n\u003cbr\u003e Sous Vide 182 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e7. Burn the Recipe 189\u003c\/b\u003e\n\u003cbr\u003e Special Theory of Indian Cooking \n\u003cbr\u003e (Conditions Apply) 192 \n\u003cbr\u003e Prepping for Productivity and Maximizing Flavour 194 \n\u003cbr\u003e Vegetables 195 \n\u003cbr\u003e Meat and Seafood 200 \n\u003cbr\u003e Legumes 201 \n\u003cbr\u003e Rice 202 \n\u003cbr\u003e Eggs 202 \n\u003cbr\u003e The Rice Dish Algorithm 203 \n\u003cbr\u003e Steamed Rice 204 \n\u003cbr\u003e Flavoured Rice 206 \n\u003cbr\u003e Rice + Lentils 206 \n\u003cbr\u003e Pulao 207 \n\u003cbr\u003e The Indian Bread Algorithm 209 \n\u003cbr\u003e Gluten Breads 210 \n\u003cbr\u003e General Dough Tips 212 \n\u003cbr\u003e Non-Gluten Breads 213 \n\u003cbr\u003e The Indian Gravy Algorithm 216 \n\u003cbr\u003e Base Gravies 221 \n\u003cbr\u003e Base Gravy Tips 225 \n\u003cbr\u003e Spice Mixes 226 \n\u003cbr\u003e Tempering Templates and Infused Oils 227 \n\u003cbr\u003e The Gravy Algorithm 228 \n\u003cbr\u003e The Chutney and Raita Generator 235 \n\u003cbr\u003e Chutney and Raita Rules 237 \n\u003cbr\u003e The Salad Generator 238 \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e8. The Biryani 243\u003c\/b\u003e\n\u003cbr\u003e The Rice Layer 245 \n\u003cbr\u003e The Biryani Rice Algorithm 246 \n\u003cbr\u003e The Protein Layer 247 \n\u003cbr\u003e Layering and Dum Cooking 250 \n\u003cbr\u003e The Rice Track 251 \n\u003cbr\u003e The Biryani Masala Track 251 \n\u003cbr\u003e The Protein Track 252 \n\u003cbr\u003e The Onion Track 253 \n\u003cbr\u003e The Masala Milk Track 253 \n\u003cbr\u003e The Herbs and Other Accoutrements Track 253 \n\u003cbr\u003e The Dum Track 254 \n\u003cbr\u003e Regional Variations 255 \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e\u003cb\u003eMethodology 259 \u003cbr\u003e References 265 \u003cbr\u003e Bibliography 269 \u003cbr\u003e Internet Recommendations 271 \u003cbr\u003e Acknowledgements 273 \u003cbr\u003e Index 275\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With its meteoric rise to bestseller status, Masala Lab has captivated readers across generations, and now 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.\"--Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eMasala Lab\u003c\/i\u003e 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.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eMasala Lab \u003c\/i\u003eis 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/17\/2025 pg. 1 (EAN 9780670098569, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ashok, Krish\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e India Viking\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-01-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Technology \u0026amp; Engineering|Food Science|Chemistry \u0026amp; Biotechnology|Cooking|Regional \u0026amp; Cultural|Indian \u0026amp; South Asian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Indic|Cooking (Spices)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.32 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780670098569\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780670098569\u003c\/p\u003e","brand":"India Viking","offers":[{"title":"Default Title","offer_id":51154440683798,"sku":"SP-9780670098569","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780670098569_spiral.png?v=1774944577","url":"https:\/\/lusper.myshopify.com\/products\/the-illustrated-masala-lab-the-science-of-indian-cooking","provider":"Lusperbooks","version":"1.0","type":"link"}