Ben’s experience with cooking went so far as burning things and trying to find scientific reasons why his recipes were usually such spectacular failures, so really, he was asking the wrong person, but since he was an employee, of course he had to rack his brain for a way to help. And really, he didn’t mind. Dietre looked positively perplexed.
The answer didn’t really narrow down the possibilities, but Ben decided that he would just go with what Dietre had said and looked down at the shelf, walking down a couple of paces before he came to a nice Indian cookbook. He plucked it from the shelf and walked back to the other boy with an assured smile.
“How about Indian food?” he offered. “This is a pretty good one,” he explained. “Indian food can be a challenge to cook, because there are a lot of spice nuances and stuff that people usually overlook, but it’s good, if a little spicy,” he offered, turning so that they were standing side-by-side and opening to a curried rice and chicken recipe. “I don’t cook it myself, but this stuff is pretty good when you go to Indian restaurants.”