On Tue, Dec 13, 2022 at 6:11 PM Udhay Shankar N via Silklist < [email protected]> wrote:
> 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 > Friend of Silklist (and possible subscriber to Silklist?) Swati Sani published another cookbook last year: Zayka <https://www.amazon.in/gp/product/B0B5WV7PKQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1>. I bought the book, but haven't had the chance to leaf through the pages yet. S. -- Homer: Hey, what does this job pay? Carl: Nuthin'. Homer: D'oh! Carl: Unless you're crooked. Homer: Woo-hoo!
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