Bengali Cooking: Seasons and Festivals

Front Cover
Serif, 2007 - Cooking - 201 pages
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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. 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. 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.

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About the author (2007)

Chitrita Banerji grew up in Calcutta and came to the United States as a graduate student; she received her master's degree in English from Harvard University. She has since become an internationally recognized writer on Bengali food, and is the author of "Life and Food in Bengal," "Bengali Cooking: Seasons and Festivals," and "Feeding the Gods: Memories of Women, Food, and Ritual in Bengal." A two-time winner of Sophie Coe awards in Food and History, she has written about food for "Gourmet," "Gastronomica," "Granta," the "Boston Globe," and the "American Prospect." She lives in Cambridge, Mass.

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