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Author: Satarupa Banerjee
Publisher:
Published: 2006
Total Pages: 0
ISBN-13: 9788125029151
DOWNLOAD EBOOK →Few communities can match the Bengalis in their love of good food and the care with which they prepare it. This book has the choicest recipes for all the courses of the menu. With clear step by step instructions which even a novice in the kitchen can easily follow, these recipes can be recreated in any part of India.
Author: Minakshie Dasgupta
Publisher: UBS Publishers' Distributors
Published: 1998
Total Pages: 240
ISBN-13: 9788174762054
DOWNLOAD EBOOK →Bangla Ranna Is The First Book In English On Bengali Cooking With Step-By-Step Instructions. It Contains Over 200 Tried And Tested Recipes Ranging From Starters-Shukto To Vegetable Dishes Including Chochories And Dalnas, To Fish, Shell Fish, Poultry And Meats-And Ending With Desserts And Sweets. There Are Special Sections On Jhol Khabar (Snacks) And On Anglo-Indian Specialties. Also Contains Special Recipes For Microwave Cooking.
Author: Sandeepa Datta Mukherjee
Publisher: Harper Collins
Published: 2013-04-10
Total Pages: 288
ISBN-13: 9350296284
DOWNLOAD EBOOK →The elaborate Sunday morning breakfasts, the seasonal delicacies, the preserves that made available non-seasonal flavours - this is the stuff of childhood memories. Tragically, given the sheer pace of life today, it has become harder and harder to follow in our mothers' footsteps, to recreate moments of bonding in the kitchen, to maintain family traditions, especially when it comes to food. Sandeepa Mukherjee Datta - blogger, foodie and mother of two - strives to make this possible in her own life, and yours. This delicious book travels from Sandeepa's grandmother's kitchen in north Calcutta to her home in a New York suburb through heart-warming anecdotes and quick-easy recipes. Find out how to cook the classic kosha mangsho, throw in a few mushrooms to improvise on the traditional posto, make your own paanch-phoron. The new woman's spin on old traditions, Bong Mom's Cookbook is a must-have kitchen supplement for Bongs and non-Bongs alike. 'Authentic and enjoyable, clear and personal, studded with anecdotes that warm the heart and stir up your own memories of your favourite family recipes, Bong Mo's Cookbook is a delight to read. The only problem ; you'll have to interrupt your reading many times to try out these mouth-watering recipes!' - Chitra Banerjee Divakaruni, author of Sister of My Heart, One Amazing Thing and Oleander Girl
Author: Ananyo Banerjee
Publisher:
Published: 2018
Total Pages: 0
ISBN-13: 9788179919330
DOWNLOAD EBOOK →Author: Chiritra Banerji
Publisher: Rupa Publications India Pvt Limited
Published: 2019
Total Pages: 218
ISBN-13: 9789386021595
DOWNLOAD EBOOK →Bengal is home to both Hindus and Muslims, and her people farm the fertile Gangetic delta for rice and vegetables as well as fishing the region's myriad rivers. As recipes for fish in yoghurt sauce, chicken with poppy seeds, aubergine with tamarind, duck with coconut milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes. This highly original book takes the reader into kitchens in both West Bengal and Bangladesh by way of the seasons and religious and other festivals that shape the region's cooking. Bengali Cooking is much more than a cookbook: it is also a vivid and deeply-felt introduction to Bengal's diverse cultures and landscapes.
Author: Rick Stein
Publisher: Random House
Published: 2012-04-20
Total Pages: 328
ISBN-13: 1448140226
DOWNLOAD EBOOK →Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.
Author: Kankana Saxena
Publisher: Page Street Publishing
Published: 2018-09-18
Total Pages: 192
ISBN-13: 162414604X
DOWNLOAD EBOOK →The Vibrant Flavors of Bengali Cuisine Brought to Your Home Kitchen Bengali native Kankana Saxena captures the wealth of intoxicating dishes and depths of favor that are fundamental to the Bengali community with savory stews, fragrant rice dishes, zesty spice blends and iconic street foods. Each recipe preserves the authenticity of traditional Indian cuisine but with a modern approach specific to the Eastern region—such as Chicken Shingara, which is similar to an Indian samosa but in Kolkata they’re smaller, spicier and deep-fried. There’s Chaana Kaju Torkari, which features paneer (Indian cottage cheese) that is rolled into dumplings for a hearty stew. Meanwhile, Fulkobi Aachaar reinvents Indian spiced cauliflower as a show-stopping pickled condiment. Brimming with culinary tradition and adventure, this rich collection of recipes transports you to the bustling streets of Kolkata, where the food is as fun to make as it is to eat.
Author: M Dasgupta
Publisher: Penguin UK
Published: 2000-10-14
Total Pages: 420
ISBN-13: 9351181499
DOWNLOAD EBOOK →The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise
Author: Babli Mukerji
Publisher: Independently Published
Published: 2014-07-20
Total Pages: 228
ISBN-13:
DOWNLOAD EBOOK →A vibrant state with a fascinating culture, West Bengal boasts of a rich history and heritage due to the many civilisations and settlements which have left their footprint here. From the Himalayas in the North to the Sunderbans in the South; one thing unites all of Bengal and that is its varied and flavourful cuisine. In this land of rivers and rice fields, fish and rice is the obvious fare that all Bengalis are passionate about.101 Bengali Recipes: Traditional Fare for the Modern Cook is a collection of Babli Mukerji's finest recipes which were handed down to her by her grandmother and mother. Mukerji has simplified the recipes a bit to suit the present day generation without compromising on its taste. These recipes are with minimum of fuss and maximum of flavour with easy to follow steps. Now experience the authentic flavours of Bengal with favourites, both classic and contemporary, such as Dhokar Dalna (Bengal gram squares in curry), Paturi (fish wrapped in banana leaves and grilled), Mutton Kosha (simple mutton curry), Luchi (deep fried flour bread), Natun Gurer payesh (rice in thickened milk sweetened with jaggery) and many more.With a comprehensive introduction followed by basic preparations essential in Bengali cooking, this book brings the food delights of Bengal home to your table. You may take a Bengali out of Bengal but you cannot take the love of Banglar ranna (cooking) out of the Bengali heart! 101 Bengali Recipes, Traditional Fare for the Modern Cook, a must-have book for not only Bengalis but for all lovers of good food.
Author: Saira Hamilton
Publisher: Lorenz Books
Published: 2018
Total Pages: 288
ISBN-13: 9780754834502
DOWNLOAD EBOOK →A beautiful culinary adventure from the Masterchef cook, exploring her heritage of Bangledeshi food.
