from the publisher
“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” ― Deborah Madison, author of The New Vegetarian Cooking for Everyone
Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.
Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.
Why aren’t the recipes for this book available on ckbk?
This book has been licensed, and will soon be available on ckbk. New books are converted and uploaded each month.
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