Name: The Calcutta Kitchen (en Inglés)
SKU: 1884632
Price: 32.74 USD
Availability: InStock
Author: Parkes, Simon ; Sarkhel, Udit ; Lowe, Jason
ISBN: 9781566566711

portada The Calcutta Kitchen (en Inglés)

Formato

Libro Físico

Autor

Ilustrado por

Editorial

Idioma

Inglés

N° páginas

192

Encuadernación

Tapa Dura

Dimensiones

26x20.9x2.1 cm

Peso

0.93 kg.

ISBN

1566566711

ISBN13

9781566566711

Categorías

Asia meridional (subcontinente indio)
Cocinas nacional y regional

The Calcutta Kitchen (en Inglés)

Simon Parkes (Autor) · Udit Sarkhel (Autor) · Jason Lowe (Ilustrado por) · Interlink Books · Tapa Dura

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Reseña del libro "The Calcutta Kitchen (en Inglés)"

"What you've got to remember about us Bengalis," a good friend once told Simon Parkes, "is that we're only really interested in three things: educating our children, reading books, and food." Bengalis have a passion for good food--its authenticity, its freshness, its part in social occasions, and the pleasure of serving it at the table. The Calcutta Kitchen captures the essence of those pleasures through the evocative narrative of the BBC Food Programme's Simon Parkes, the recipes of renowned chef Udit Sarkhel, and the pictures of award-winning photographer Jason Lowe. Calcuttans know and adore fish, vegetables, and desserts in particular. They have a curiosity about food that never fades, and so they have embraced influences from around the world--most notably the English, Armenians, Jews, Tibetans, Chinese, Burmese, and Portuguese. Calcutta, and this book, has a taste of each of these cuisines. Until recently it was nigh-on impossible to taste Bengali cooking unless you were invited to a private home, yet this is some of the most sophisticated food in India. With its inexhaustible roll-call of fish and vegetables, its pungency derived from the widespread use of mustard (both seeds and oil) and its tempering with a blend of five spices known as panch phoron, it is an evolved yet accessible cuisine. The Calcutta Kitchen brings you recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, gourmet, and street foods that play a part in the city's rich culinary culture.