Masala Lab : The Science of Indian Cooking by Krish AshokMy rating: 3 of 5 stars
Hooter: A chemistry lesson on the Indian kitchen
Just as the author suggests - adding science to the art of cooking. The premise is wonderful for a country full of engineers trying to figure out the art of "you'll know how much water you need to knead the atta" and other feel good factors when the ingredients are right. A beginner's perspective to cooking and the scientific reasons behind some of the customs and tricks and hacks that can help improve the taste and/or efficiency of cooking. A geeky approach to cooking with all the chemical and physical reactions at play.
For regular cooks, a lot of the info shared would seem common sense or redundant. For experimental cooks with a nerdy bent of mind - this makes for good reading. Like a pinch of salt to enhance sweetneess and a pinch of salt in a sweet dish to mute overly sweetness, how to fast track pressure cooking though compromising on taste and what needs to be heated how so that the color and nutrients aren't missed out.
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