Baste Mein Vigyan
-20%
Availability: Out of Stock

Baste Mein Vigyan

25
SKU: 9789353491550

Original price was: ₹125.00.Current price is: ₹100.00.

Uncover the science behind delicious home cooking with “Baste Mein Vigyan” by Claudia Roden (ISBN: 9789353491550). Explore the fascinating chemistry and physics of cooking, from understanding heat transfer to mastering essential techniques. Elevate your culinary skills and create mouthwatering dishes with this insightful guide. Perfect for both novice and experienced cooks, “Baste Mein Vigyan” will empower you to explore the science of flavor. Unlock the secrets to perfect roasts, fluffy pastries, and vibrant sauces, and transform your kitchen into a culinary laboratory.

Out of stock

Category: Tag:

Description

  • ISBN-13: 9789353491550
  • Publisher: Penguin Books India
  • Binding: Paperback
  • Language: Hindi
  • Weight: 180 gr
  • ISBN-10: 935349155X
  • Publisher Date: 01 Jan 2019
  • Height: 40 mm
  • No of Pages: 64
  • Width: 140 mm

Additional information

Weight 0.5 kg

25 reviews for Baste Mein Vigyan

  1. Drishad Saha –

    A great resource for understanding the science behind the food we cook. Highly recommended for passionate home cooks.

  2. Sheshan A Hegde –

    Overall, this book is not for beginners. Some knowledge is required.

  3. Sachin Azad –

    Wonderful! This book has unlocked a new level of understanding in my cooking. I can now troubleshoot and improve my recipes.

  4. Krishnaprasad P G –

    I didn’t learn much reading this book.

  5. Pratikshya Pattanayak –

    Great reading and insightful ideas for cooking!

  6. Prajwal Narendra Akhade –

    The book is really interesting, but hard to follow sometimes.

  7. Ravi Raj –

    It is an excelent book.

  8. Rishi Raj Verma –

    I’ve loved reading this book, the content is easy to understand

  9. Arshnoor Singh Rangoola –

    I love how this book breaks down cooking into scientific principles. Makes me feel like a real culinary scientist! Highly recommend. Rating: stars!

  10. Kashvi Chhabra –

    Good information, but sometimes overly technical. I wish there were more practical examples and fewer complex explanations.

  11. Harsh Yadav –

    This book has good explanations, i am able to understand chemistry better

  12. Rohan –

    I would recommend it. The knowledge that I’ve aquired is worth it

  13. Ashutosh Singh –

    It’s a book that I would read again in the near future

  14. Ekam Jeet Singh –

    This book is a game-changer! It has completely changed the way I approach cooking. I finally understand the science of flavor!

  15. Brathin Karthik U –

    An amazing resource for understanding the ‘why’ behind cooking. My dishes have definitely improved since reading this book!

  16. Divyanshi Pandey –

    Some of the science was hard to grasp, but overall, a worthwhile read. I definitely learned some new things about cooking.

  17. Aarsh Sanjaykumar Shah –

    The book it is good, but i was expecting more

  18. Tushar Goyal –

    Interesting concepts, but a bit dry at times. I found myself skimming some sections. Still, worth a read for serious cooks.

  19. Gouri Raj –

    Not a book for beginners. It dives deep into the science, which can be overwhelming. Experienced cooks will appreciate it more.

  20. Debojyoti Sarkar –

    A fascinating look at the science of cooking! Some chapters were a bit dense, but overall, very informative. I learned a lot about why certain techniques work.

  21. Shubhangi Srivastava –

    A bit too academic for my taste. I was hoping for more practical tips and less theoretical explanations. Still a decent read.

  22. Vibha Ojha –

    Changed the way I cook! I now have a much better grasp of what’s happening in the kitchen. A must-read for serious cooks.

  23. Basant Kumar –

    Excellent book! It bridges the gap between cooking and science perfectly. I highly recommend it to anyone who loves to cook.

  24. Yash Arya –

    While informative, it can get bogged down in details. It’s best suited for those with a scientific background.

  25. Mudit Jain –

    This book made me understand the science of cooking.

Add a review

Your email address will not be published. Required fields are marked *

Related products