|Pages: 240||Width: 6.00 inches.|
|Publication Date: 11/2012||Height: 9.00 inches.|
| Edition|| |
“Contemporary yet traditional, refined yet candid, exuberant yet sublime, The Bengali Five Spice Chronicles is a warm and inviting book of family recipes that convey Rinku Bhattacharya’s passion for the flavors and tastes of West Bengal.”
—Ammini Ramachandran, author of Grains, Greens, and Grated Coconuts
“I am enchanted by the authentic Bengali recipes, sure-fire techniques, and family anecdotes. This is a winning cookbook.”
—Bharti Kirchner, author of The Healthy Cuisine of India and Tulip Season
Bengal, located in eastern India, is famous for its cuisine, which features a unique five-spice blend called panchphoron. It is characterized by subtlety through a balance of fresh, local ingredients and delicate spices to produce an array of mostly vegetarian, fish, and shellfish dishes. To keep with the balance, meat is added in appropriate portions to certain plates.
- 180 easy-to-follow traditional and contemporary recipes
- Sections on spice pastes, spice blends, and essential tools
- Sidebars with family anecdotes and historical and cultural information
About the author(s)
Rinku Bhattacharya was born in Kolkata, India and currently resides in Westchester, New York. She teaches cooking classes, maintains a popular food blog, Cooking in Westchester, and writes a weekly column, “Spices and Seasons,” for the Journal News website.