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From the Publisher Review: Mistitled – Should Be “Indian Cooking Lab,” Not “Masala Lab” - This is an outstanding, well-researched book on the science behind Indian cooking. Readers expecting a spice-focused book may be a little disappointed to find that only around 30 of the 293 pages discuss spices. Most of the content explores the science of rice, fats, sugar, meat, cookware, and heat — all in great detail. The book contains only sketches, no photographs. Also, the hardcover edition uses smaller and thinner fonts. So I found the paperback version more comfortable to read. Contents in both the editions are same. Despite these minor issues, this is an excellent and enlightening read. Review: A treat to read! - The book is a brilliant read not only for cooking enthusiasts but for anyone who'd enjoy a science lesson with a touch of wit. It explains the science behind Indian cooking in layman's terms, you don't need to be a science graduate to understand. I wish my science teachers in school had explained this simply. I love the idea that on which the book is based - that while Indian cooking is treated as a complex art, one that cannot be taught unless it has been passed down to you from your ancestors, if you understand the science that goes behind it then it is not difficult to master. The book aptly notes that lack of proper documentation of Indian cooking techniques, noting the 'why' behind them, is what makes everyone wary of it. The amount of research that's gone into making this book is so evident. A treat to read!
| Best Sellers Rank | #5,417 in Books ( See Top 100 in Books ) #2 in Children's Books on Diet & Nutrition #3 in Technology Books for Young Adults #5 in Chemistry Textbooks |
| Customer Reviews | 4.7 out of 5 stars 118 Reviews |
D**Y
Mistitled – Should Be “Indian Cooking Lab,” Not “Masala Lab”
This is an outstanding, well-researched book on the science behind Indian cooking. Readers expecting a spice-focused book may be a little disappointed to find that only around 30 of the 293 pages discuss spices. Most of the content explores the science of rice, fats, sugar, meat, cookware, and heat — all in great detail. The book contains only sketches, no photographs. Also, the hardcover edition uses smaller and thinner fonts. So I found the paperback version more comfortable to read. Contents in both the editions are same. Despite these minor issues, this is an excellent and enlightening read.
R**V
A treat to read!
The book is a brilliant read not only for cooking enthusiasts but for anyone who'd enjoy a science lesson with a touch of wit. It explains the science behind Indian cooking in layman's terms, you don't need to be a science graduate to understand. I wish my science teachers in school had explained this simply. I love the idea that on which the book is based - that while Indian cooking is treated as a complex art, one that cannot be taught unless it has been passed down to you from your ancestors, if you understand the science that goes behind it then it is not difficult to master. The book aptly notes that lack of proper documentation of Indian cooking techniques, noting the 'why' behind them, is what makes everyone wary of it. The amount of research that's gone into making this book is so evident. A treat to read!
A**I
Pages are of poor quality
The content in the book is quite good but the quality of the pages in the book is quite bad. Pages are yellow and has a very rough feeling.
G**A
Brilliant
Good book 5*
J**H
Must read for all Home chefs
This book answers lot of my questions / queries which were open since I dwelled into the cooking world ☺️
B**.
Amazing Book!
This was a gift for someone and THEY LOVED IT SO SO MUCH! Its a brilliant read! AMAZING WORK KRISH
R**J
Excellent
Good quality and Content. Bought from COCOBLU RETAIL LIMITED, They never Disappoint me.
T**B
Must read
A very well thought and written, if you like science and cooking. You will love this book.
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2 months ago