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The Bengali Five Spice Chronicles, Expanded Edition

Author: Rinku Bhattacharya

Publisher: Hippocrene Books

Published: 2021-10-12

Total Pages: 350

ISBN-13: 9780781814232

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 Now expanded with over 60 new recipes and a new photo section, this perennial favorite of Bengali cuisine is more comprehensive than ever! 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 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information. Sample recipes: Chicken Kacchi Biryani Haleem (Lentil, Meat and Cereal Porridge) Creamed Spinach with Mustard (Shorshe Saag) Bengali Golden Fragrant Rice Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol) Saffron Rice with Meatballs (Moti Churi Biryani) Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal) Pepper-Spiced Bengali Vegetable Stew Lightly-spiced Pan fried Eggplant (Begun Bhaja) Channa Pudding (Channar Payesh) Cottage Cheese Cakes (Sandesh)

The Bengali Five Spice Chronicles

Author: Rinku Bhattacharya

Publisher:

Published: 2012

Total Pages: 0

ISBN-13: 9780781813051

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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. The 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.

The Bengali Five Spice Chronicles

Author: Rinku Bhattacharya

Publisher:

Published: 2012

Total Pages: 0

ISBN-13: 9780781813051

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Instant Indian

Author: Rinku Bhattacharya

Publisher: Hippocrene Books

Published: 2018-10-02

Total Pages: 240

ISBN-13: 9780781813853

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Discover favorite foods from all over India with the Instant Pot! By now, nearly everyone has heard of the Instant Pot, the multi-use programmable pressure cooker that has taken the home cooking world by storm and brought together a community of millions of online followers. With over 5 million Instant Pots sold--and numerous similar programmable cooking devices now joining the market--this time-saving cooking phenomenon is certainly here to stay. The Instant Pot lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare like dals, legumes and all manner of curries--that typically take a long time to simmer--up to 70% faster than on the stove top. Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Nine chapters cover everything from essentials like key ingredients, spice blends, curry sauces, and yogurt-making, to recipes for breakfasts, rice & grain dishes, lentils, vegetables, seafood, chicken and meat curries, as well as drinks, chutneys and desserts. Nearly all of the recipes are gluten free, and there are plenty of vegetarian and vegan options as well. With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!

Spices & Seasons

Author: Rinku Bhattacharya

Publisher: Hippocrene Books

Published: 2014

Total Pages: 0

ISBN-13: 9780781813310

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In this new cookbook, author Rinku Bhattacharya combines her two great loves-Indian cooking and sustainable living-to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everythingfrom small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You'll find recipes for tempting fare like "Mango and Goat Cheese Mini Crisps," "Roasted Red Pepper Chutney," "Crisped Okra with Dry Spice Rub," "Smoky Roasted Eggplant and Tomato Puree," and "Red Harvest Masala Cornish Hens," to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

Healthy Easy Mexican: Over 140 Authentic Low-Calorie, Big-Flavor Recipes

Author: Velda De la Garza

Publisher: The Experiment, LLC

Published: 2021-10-26

Total Pages: 348

ISBN-13: 1615197613

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Unlock all the health benefits—and all the flavor—of Mexican cuisine, with this lighter take on traditional favorites! Traditional Mexican ingredients aren’t just delicious; they’re good for you, too: Avocados are a superfood, and so are beans and lentils. Corn is a fiber powerhouse—and what is salsa if not a fresh vegetable sauce? In Healthy Easy Mexican, Velda de la Garza reintroduces this craveable cuisine with 140 new, lighter recipes her abuelita would approve of. From chalupas to enchiladas and nachos to tacos, she elevates whole produce and lean meats to fiesta-worthy fare with generous helpings of herbs and spices (also good for you)! Here are can’t-miss classics (like tamales, which date back to the Aztecs), Latin Caribbean–Mexican fusions (Slow Cooker Pork Pernil Tacos!), and Tex-Mex traditions, like the Cowboy Bread recipe passed down by Velda’s grandfather. Quick preparations with short ingredient lists will have you eating in no time, while nutrient information for every recipe steers you right. This is Healthy Easy Mexican. !Buen provecho! Flavorful fresh salsas and dips: Guacamole with Toasted Cumin Protein-packed meat and fish dishes: Steak Tacos with Tomatillo Sauce Filling vegetarian favorites: Mushroom and Cheese Enchiladas Plus hearty salads, rice and beans, soups, breads, desserts, and more!

The Non-serious Guide To Bengali Food

Author: Arpan Roy

Publisher: Harper Collins

Published: 2021-11-30

Total Pages: 192

ISBN-13: 9354891837

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Humorous, quirky and clever, The Non-Serious Guide to Bengali Food by the author and creator of the immensely popular page and property, The Bong Sense, is your answer to everything you've ever wondered about Bengali cuisine. Inside this guide, you'll learn, among other things, "the ancient art of cooking a fish", find the answers to questions like "what is a full-blown bengali feast like?" and find out all you need to know about the "mighty roshogolla". From the obsession with fish to firm opinions on biryani, the book also delves into the historical and geographical background of popular Bengali cuisine.

Bong Mom's Cookbook

Author: Sandeepa Datta Mukherjee

Publisher: Harper Collins

Published: 2013-04-10

Total Pages: 288

ISBN-13: 9350296284

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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

Bong Mom's Cookbook : Stories From A Bengali Mother's Kitchen

Author: Sandeepa Datta Mukherjee

Publisher: Collins India

Published: 2013-05-23

Total Pages: 0

ISBN-13: 9789350294291

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The Artful Vegan

Author: Eric Tucker

Publisher:

Published: 2003

Total Pages: 232

ISBN-13: 9781580085380

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Since 1994, San Francisco'¬?s Millennium Restaurant has created a visionary gourmet experience, redefining vegan cuisine for the twenty-first century. Its nuanced seasonings, elegant presentations, and resourceful use of exotic ingredients elevates vegan food to the level of fine dining, while the landmark MILLENNIUM COOKBOOK proves you don'¬?t need meat and dairy to make delicious, satisfying gourmet dishes at home.In THE ARTFUL VEGAN, chefs Eric Tucker, Bruce Enloe, and Amy Pearce present 140 new impassioned interpretations of global cuisine, spanning influences from the Pacific Rim to the Deep South. Showcasing an innovative repertoire of flavors, methods, and ingredients on the cutting edge of healthful taste and nutrition, these sumptuous recipes attest to the endless possibilities of all-organic vegan cooking. Here'¬?s a taste:Lemon-Pine Nut Ravioli over Baby Artichoke-Golden Tomato Rago?ã?°t Oyster Mushroom Calamari Stuffed Poblano Chiles over Forbidden Black Rice Risotto Strawberry, Rose, and Rhubarb Soup German Chocolate CakeAll the recipes are cholesterol free, and many are low in fat or can be made with little or no oil. Whether you'¬?re a strict herbivore or simply interested in exploring a dynamic new cuisine, the food of Millennium will open your mind-and palate-to a world of enticing vegan flavors.