Jerry’s Kindle Notes & Highlights

Masala Lab: The Science of Indian Cooking, by Krish Ashok

it is recommended to use non-iodized salt when baking or deep-frying food.

See Jerry’s 153 highlights

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

Rate this book

Clear rating

1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars