On Wed, Dec 14, 2022 at 5:20 AM Thaths via Silklist < [email protected]> wrote:
6. Masala Lab : The Science of Indian Cooking by Krish Ashok: Not much new > for someone like me who reads Harold McGee as bedtime reading, or steeps in > Serious Eats during the day, but he has a knack of customizing food science > to Indian cuisine (in all its complexity). > Ashok is on silk. I wonder if he'd want to talk about the experience of researching, writing and evangelising the book. Udhay -- ((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))
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