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.

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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