This highly original book takes the reader into kitchens in both Bangladesh and the Indian state of West Bengal by way of the seasons and festivals which have shaped the region's cooking. Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking rather than the standard fare of Indian restaurants. it is a vivid and deeply-felt introduction to the life, landscape and culture of the Bengali people.
| ||||||||||||
Book Description
Frequently Bought Together
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
13 of 14 people found the following review helpful:
4.0 out of 5 stars
Captures the Imagination!,
By A Customer
This review is from: Bengali Cooking: Seasons and Festivals (Paperback)
Bengal through the seasons comes to life on every page. The author's descriptions and anectodes of life growing up in Bengal and Bangladesh are a delight to read. I will say though, that unless someone has quite a lot of experience with Indian ingredients and techniques the recipes will be difficult, but this in no way changes the fact that this is a wonderful book to add to your collection.
11 of 15 people found the following review helpful:
5.0 out of 5 stars
Delightful,
By A Customer
Amazon Verified Purchase(What's this?)
This review is from: Bengali Cooking: Seasons and Festivals (Paperback)
I've been away from my homeland of Bengal for years and this book brings back so many memories of forgotten foods, the seasons, the festivals, the general Bengali lifestyle. It's the best "spur-of-the-moment" purchase I've made in a long time!
1 of 1 people found the following review helpful:
3.0 out of 5 stars
Prospective purchasers should read the whole review,
By
This review is from: Bengali Cooking: Seasons and Festivals (Paperback)
This is not a bad little book for those who enjoy reading about food and the cultural aspects of a cuisine. However, those who are simply looking for a Bengali cookbook will be disappointed. The book does contain recipes but there are not very many and they are interspersed amongst the textual material that makes up the bulk of the book. The format of the recipes are not what most people will expect, as they do not follow the standard, ingredient list followed by instructions format, but rather are the integrated style one finds in much older cookery books. I rather like that myself but most will not appreciate it. This is a nice book for what it is but it is not quite what one might expect from the title.
Share your thoughts with other customers: Create your own review
|
|
Inside This Book
(learn more)
Browse and search another edition of this book.
Browse and search another edition of this book.
First Sentence:
If you ask a Bengali for the shortest description of Bengali food, the answer is likely to be fish and rice, unless you are speaking to a vegetarian, in which case the answer may be greens and rice. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
West Bengal, East Bengal, Kadam Bhai, Bijoya Dashami, Bay of Bengal, South-East Asian New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
If you ask a Bengali for the shortest description of Bengali food, the answer is likely to be fish and rice, unless you are speaking to a vegetarian, in which case the answer may be greens and rice. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
West Bengal, East Bengal, Kadam Bhai, Bijoya Dashami, Bay of Bengal, South-East Asian New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 4
books:
2
books
cite this book:
- Life and Food in Bengal by Chitrita Banerji in Front Matter
- Lakshmi Puja by Swami Satyananda Saraswati in Back Matter
- Home-Made Cakes and Biscuits by George Scurfield in Back Matter
- Cooking with Pomiane (Modern Library Food) by Edouard de Pomiane in Back Matter
- Sacred Food: Cooking for Spiritual Nourishment by Elisabeth Luard in Back Matter
- Moghul Cooking: India's Courtly Cuisine by Joyce Westrip in Back Matter
What Other Items Do Customers Buy After Viewing This Item?
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
