What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced. The recipes alone assure that this will be a well-used and no doubt well-loved book in my kitchen, 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 Vegetable LiteracyThe Bengali Five Spice Chronicles got me right from the title itself! The easy style, the well-written recipes, the personal memoirs were all interesting to read. SMITA CHANDRA, author of Cuisines of India
There are 180 recipes in The Bengali Five Spice Chronicles. In each recipe, Rinku Bhattacharya tells you the story behind each one, giving a family history, a personal story, the origins of each unique recipe...all of which will compel you to try each of them. Rinku has written a wonderful and thoughtful cookbook; it is a journey through Bengali cuisine.
From the Toque and Apron Website
Peppered with wonderful family stories. history and Bengali culture, this book is entertaining, educational and delicious
. There are 180 easy to follow recipes - both traditional and contemporary - and a thorough guide to spice blends and pastes.Spabettie.com
The dishes are rich, complex, and take you on a journey far, far, away. (Unless you live in India, West Bengal, or Bangladesh.) Every recipe I have tried has been absolutely delicious, and the author tells wonderful stories about the origin of each dish, her family traditions and memories, and ingredient tidbits. I learned so much reading this book; it's a keeper! Stephanie Weaver at Recipe Renovator.comRinku Bhattacharya has written what could be called the definitive book on Bengali Cooking for the American audience. And, even for those like me who are making a life outside of India and crave the comforting flavors of home.Suvir Saran, Author of Indian Home Cooking and Masala Farm"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". . . offers a panoramic view of one of India's most delicious and least-known regional cuisines . . . sure to become indispensable to those of us in the vast Bengali diaspora who miss the flavors and aromas of home."
--INDRANI SEN, freelance writer and adjunct professor at the City University of New York
About the Author
was born in Kolkata, India and currently resides in Westchester, NY. She teaches cooking classes, maintains a popular food blog, Cooking in Westchester, and writes a weekly column "Spices and Season" for The Journal News