MASALA LAB : The science of Indian Cooking (Record no. 2874)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01721nam a22002177a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250717094752.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250717b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-143-45137-2 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Amazon.in |
| Bill Number | "JPX2-424580 RJ-JPX2-1271134075-2526" |
| Bill Date | 11-07-2025 |
| Purchase Year | 2025 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DDC |
| Transcribing agency | 0 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.595 4 ASH |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ashok, Krish |
| 245 ## - TITLE STATEMENT | |
| Title | MASALA LAB : The science of Indian Cooking |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Haryana |
| Name of publisher, distributor, etc. | Penguin Random House India |
| Date of publication, distribution, etc. | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | pg 259 |
| 500 ## - GENERAL NOTE | |
| General note | 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 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?<br/>Masala 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.<br/><br/>Exhaustively 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. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality - the science of Indian cooking |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Science of Indian cooking |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Non-fiction | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 07/14/2025 | 399.00 | 1 | 641.595 ASH | 018504 | 08/20/2025 | 07/17/2025 | 399.00 | 07/17/2025 | Books |