A BEGINNER’S GUIDE TO HOME GARDENING, THE NATURAL WAY – ANJU AGARWAL
Go one step further on your new year’s resolution of eating healthy by growing your own food. Anju Agarwal’s easy to read illustrative guide is modelled around cookbooks and has over 30 recipes (mostly using kitchen waste) that will empower you to run a self-sufficient and holistic home garden.
With recipe names like ‘Fish Amino Punch’, ‘Coconut Buttermilk Colada’ and ‘Turmeric Blast’, you are bound to confuse these plant remedy recipes that have been well known to organic gardeners for ages with the names of the recipes from a cookbook.
A Beginner’s Guide To Home Gardening, The Natural Way has something for everyone from beginners to advanced home gardeners covering a variety of topics from how to make your own fertilizers, potting mixes and pesticides to how to grow stronger plants and cultivate more bio diversity in your home garden.
MASALA LAB: THE SCIENCE OF INDIAN COOKING – KRISH ASHOK
Put on your lab coat and get nerdy in the kitchen with Krish Ashok’s Masala Lab: The Science of Indian Cooking. This book aims to make you a better cook by introducing you to the science behind what gives different food recipes uniquely flavourful.
Ever wondered what the relationship between high school chemistry and perfectly browning onions, why your grandmother always threw in a tea bag while boiling chickpeas or how a counter-intuitive pinch of salt can make your kheer intensely flavourful?
This book promises to make you a better cook by turning your kitchen into a fun, creative playground for culinary experimentation and proves along the way that your grandmother was right all along.
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