Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like “Mango and Goat Cheese Mini Crisps,” “Roasted Red Pepper Chutney,” “Crisped Okra with Dry Spice Rub,” “Smoky Roasted Eggplant and Tomato Puree,” and “Red Harvest Masala Cornish Hens,” to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.
What a fantastic cookbook about an exotic way of cooking. It is not complicated because the author describes her way of cooking for her family. Now she lives in America but her birthplace is India. Her mother and father were the one from whom she received their cooking skills, but most importantly the traditions and atmosphere they received by their parents.
Rinku shows you how to combine spices and flavors in all seasons to make easy but delicious recipes. I was happy to see so many glutenfree recipes and the useful indexes who are very practical.
The book is full beautiful pictures and the stories between the seasons let me discover the passion and enthusiasm by this author. The knowledge of the garden and local things Rinku got from her husband, who is a gardener. The skill of teaching is obvious because Rinku has given cook lessons besides her financial work.
The book is filled with plenty recipes from appetizer to dessert and makes you hungry. There are vegetarian dishes, fish and meat recipes and everything you need to cook a tasteful meal full of flavors. The recipes are exciting and do you discover a completely new world.
I was surprised to see a lot of stuff I use to from tumeric till ginger and mint. When you read this you just want to start experimenting with this lovely kitchen.
Rinku Bhattacharya was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children. Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.”
Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.
Titel: Spices and Seasons, Simple Sustainable Indian Flavors | Auteur: Rinku Bhattacharya | Uitgeverij: Hippocrene Books Inc.,U.S. | Categorie: kookboeken | Uitvoering: hardcover | pagina’s | ISBN13: 9780781813310 | Recensent: Fany van Hemelen | Datum recensie: 23-05-2019 | Prijs: €32,99 | Bestellen