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Download Bengali Cooking: Seasons and Festivals fb2, epub

by Deborah Madison,Chitrita Banerji

Download Bengali Cooking: Seasons and Festivals fb2, epub

ISBN: 1897959508
Author: Deborah Madison,Chitrita Banerji
Language: English
Publisher: Serif; 2nd edition (January 30, 2007)
Pages: 201
Category: Regional & International
Subcategory: Food
Rating: 4.5
Votes: 889
Size Fb2: 1692 kb
Size ePub: 1962 kb
Size Djvu: 1348 kb
Other formats: doc mbr txt mobi


Chitrita Banerji presents recipes from Bangladesh and West Bengal in India. Bengali Cooking: Seasons. has been added to your Cart.

Chitrita Banerji presents recipes from Bangladesh and West Bengal in India.

Chitrita Banerji presents recipes from Bangladesh and West Bengal i. .Goodreads helps you keep track of books you want to read. Start by marking Bengali Cooking: Seasons and Festivals as Want to Read

Chitrita Banerji presents recipes from Bangladesh and West Bengal i. Start by marking Bengali Cooking: Seasons and Festivals as Want to Read: Want to Read savin. ant to Read.

Not that any of these influences really changed the Bengali’s main food focus, which were fish and vegetables. Summer for example is the time for bitters while the monsoons rejoice in atap rice khichdi. Banerji throws in descriptions of floating down to her husband’s village home in Bangladesh over flooded roads with water reeds on either side.

By Chitrita Banerji ISBN: 9781897959503. Here is much more than a cookbook: it is also a vivid and deeply-felt introduction to the life, landscape and culture of the Bengali people. See all 2 brand new listings. Qty: 1 2 3 4 5 6 7 8 9 10 11.

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. Author: Chitrita Banerji. Feature:

Explore books by Deborah Madison with our selection at Waterstones. com Bengali Cooking: Seasons and festivals (Paperback). View basket Checkout. Bengali Cooking: Seasons and festivals (Paperback). The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm (Paperback). The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm (Hardback).

Chitrita Banerji offers her readers the wonderful recipes of Bengali home-cooking - dals, fish, vegetables and kedgerees - rather than the standard fare of Indian restaurants. 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 religious and other festivals which have shaped the region's cooking.

Bengali Cooking : Seasons and Festivals. By (author) Chitrita Banerji.

Chitrita Banerji is a historian of Indian cuisine. She specialises in Bengali cuisine, and is also an author, novelist and translator. Her work explores the relationship between memory, history, culture, religion and food. Banerji was born in 1947, and grew up in Calcutta (now Kolkata). She originates from West Bengal, but spent seven years living in Bangladesh (formerly East Bengal). At the age of 20 she went to Harvard University where she did her Masters in English.

See endorsed materials, first books, antiquarian books plus much more Bangla recipe book. What others are saying. Bengali Cooking: Seasons and Festivals: Chitrita Banerji presents recipes from Bangladesh and West Bengal in India.

See endorsed materials, first books, antiquarian books plus much more. To feed my reading issue and also make my 2017 goal. Book desgin for a London-based independent publishing house. Design by Justus Oehler. Bengali Cooking: Seasons and Festivals.

Chitrita Banerji presents recipes from Bangladesh and West Bengal in India.

Comments:

Oso
Banerji's book on Bengali cuisine and culture is an excellent introduction to Bengali food and customs. I've tried several of the recipes, and they've come out perfect in every case. Unlike some of the other reviewers, I don't really have a problem with her anecdotal style of narrating recipe ingredients. There's an index as well as a page of suggested menus to help you find a particular recipe. Since I usually use a recipe more as a blueprint than anything else, having to read through a recipe in its entirety to figure out ingredients and quantities doesn't bother me. I usually don't consult the recipe when I'm cooking. None of these recipes are as elaborate or as time consuming as many other Indian recipes tend to be. The one fault I do have to find with Banerji's recipes is her propensity to use far more oil than is needed. Eight to twelve ounces of oil for 2-4 lbs of meat is a lot of oil. I can make do with 2-3 tbsps.
Lanadrta
This book exudes a feeling of home. The author takes you on a journey through her memories of Bengal life. Her smiles shine from the page when she gets a chance, for example, to describe her grandmother's unique touches on these recipes.

This is far from a traditional cookbook. Sure, you'll find recipes. But not before you learn about the season, the festival, a bit about her family, and what crops are available at that time of year.

While she makes the attempt to offer a window both into Hindu and Muslim world, the book flows more natural when she's discussing her own Hindu past. She is careful to describe "East Bengal" (Bangladesh) Muslim traditions as well, but sometimes it feels like it's just dropped in for completeness.

I'll have to allow that this is not the easiest recipe book you'll find. Sometimes the recipes leave a bit of room for interpretation.

That doesn't take away from the wonder of this book. It's a celebration of life in the Bengal states. The traditions. The family. And, oh yes, the food.
Painwind
I skimmed several reviews before purchasing, but did not paint a picture of how few recipes are in this book, how hard to find they are (all Bengali names, so you have to follow the index, then read the recipe in narrative form, to find out if it's the sort of thing you're looking for), and then quite difficult to follow. I'll keep looking!
Original
This is an excellent cook book. Let me say I came across this book because the authors happens to have translated the famous Feluda (Satyajit Ray) into English that I was delighted to read on my own when my grandma was weary of reading out the original bengali versions for me. Also, I am slightly biased because the author was my mom's classmate from high school. But that apart the book is a fabulous read for a prabashi bengali (one that lived outside Bengal) who cannot read a word of bangla. The recipes are very authentic especially since my dad hails for East Bengal. I have tried the lau chingri, patishapta, kachi biryani and rezala. Each has turned out excellent and exactly as I remember them growing up.

Some of the criticism of this book from others is the layout, that it is not in a traditional cook book format. I agree, but that was not what the author was trying to achieve. It is actually a great read but I would say it would mostly interest a Bengali or someone with ties to Bengal. Also, I have used the index a lot, the only recommendation to the author would be if she used the index to refer to which page the actual recipe was documented.
Burisi
A good book for those interested to know about cuisines from Bengal, a province from India.
Malann
I think this book is very creative and I love the cultural context in which the recipes are presented. It's rare to find such a book. Many of the recipes are things I grew up eating. It's amazing to find them listed in a book.

My only complaint is that I found a mistake, inadvertently, which leads me to wonder what other inaccuracies exist in the book. My father's small hometown (district) was mentioned in the book, but described completely incorrectly in terms of its location. This is nitpicking, I know, but I would think that a native of Bengal would know the geography of his or her state. Furthermore, if the regional differences are in fact relevant in terms of cuisine, then in fact, this error is significant.

Overall, a creative book.
Global Progression
Some good recipes.
I really enjoyed this book. It is not entirely a cookbook. Basically the author talks about the seasons in Bangladesh, personal experiences during those seasons, festivals/holidays that occur during those seasons and popular recipes for people in West Bengal and Bangladesh. It is great if you want to learn more about the peoples and the country.
The recipes seem to be authentic. It is not tailored for Americans though. We're used to having our recipes list the ingredients then how to make it. But these recipes are in narrative form. I still did not have much of a problem making some of the recipes. I started with the simpler ones. But, I enjoy making real foreign food and not catering to the American ingredients/time schedule/palate.
I would definitely recommend this book for anyone interested in making Bengali food.

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