WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook
“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.
Sample recipes:
- Green Papaya Chutney
- Creamed Spinach with Mustard (Shorshe Saag)
- Spring Onion Pilaf (Piajkolir Pulao)
- Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol)
- Saffron Rice with Meatballs (Moti Churi Biryani)
- Yelow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)
- Lightly-spiced Pan fried Eggplant (Begun Bhaja)
- Channa Pudding (Channar Payesh)
- Cottage Cheese Cakes (Sandesh)
- ISBN10 0781813050
- ISBN13 9780781813051
- Publish Date 15 November 2012
- Publish Status Out of Print
- Out of Print 11 November 2021
- Publish Country US
- Imprint Hippocrene Books Inc.,U.S.
- Format Paperback (US Trade)
- Pages 288
- Language English