Syllabus: Cooking with Food ScienceTo see this syllabus, please log-in and revisit this page.
The program for Cooking with Food Science is curated by Krish Ashok who is popular columnist and is currently working on a book about cooking with Penguin India. You can follow him on Twitter.
I am writing a book on food science for Indian cooking for @PenguinIndia that should come out later this year. It will be a pop-science book that will explain in layman terms the chemistry of Indian food & give you verified science tips on cooking delicious food in a home kitchen— Krish Ashok (@krishashok) April 14, 2020
Your first topic will be free of cost. All we ask for is that you help us spread the word about this program in your social networks and get at least 5 of your friends to join their own topics of interest.