Franklin

The Bengali five spice chronicles : exploring the cusine of Eastern India / Rinku Bhattacharya.

Author/Creator:
Bhattacharya, Rinku.
Publication:
New York, NY : Hippocrene Books, ©2012.
Format/Description:
Book
xiii, 287 pages : color illustrations ; 23 cm
Status/Location:
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Details

Subjects:
Cooking, Bengali.
Spices.
Form/Genre:
Cookbooks.
Cookbooks.
Contents:
Panch phoron: Bengali five spice blend
Chapter one: Ingredients, techniques and tools. The essential Bengali pantry ; Spice pastes and blends ; Cooking with green mangos ; Grating and preparing coconut ; Preparing channa (cottage cheese) ; Essential tools and general tips for Bengali cooking ; Basic Bengali culinary terms
Chapter two. The Bengali meal. Eating the Bengali way ; Practical everyday menus ; Special occasion menus
Spice one: mustard seeds
Chapter three: rice and breads (bhaat ar ruti)
Chapter four: lentils (dal)
Chapter five: bhaja
Spice two: nigella seeds
Chapter six: vegetarian first courses (sheddo, pora, ar chorchori)
Speice three: fenugreek (methi)
Chapter severn: vegetarian entrees (nirammesh)
Chapter eight: eggs (dim)
Chapter nine: fish (maach)
Spice five: cumin seeds
Chapter ten: poultry (moorgi)
Chapter eleven: meat dishes (mangsho)
Chapter twelve: chutneys, relishes and bhortas (chaatney, tauk, ar bhortas)
Chapter thirteen: drinks (jol pan)
Chapter fourteen: snacks (jol khabaar)
Chapter fifteen: sweets (mishti)
Notes:
Includes bibliographical references and index.
ISBN:
9780781813051
0781813050
OCLC:
792879311