On Wed, Dec 14, 2022 at 6:10 AM Udhay Shankar N <[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. > Nandita (also on silk) has a book on a related topic: https://cmykbookstore.com/products/the-great-indian-thali-seasonal-vegetarian-wholesomeness Udhay -- ((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))
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