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Calcutta Kitchen by Simon Parkes and Udit Sarkhel (2007, Hardcover)

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About this product

Product Identifiers

PublisherInterlink Publishing Group, Incorporated

ISBN-101566566711

ISBN-139781566566711

eBay Product ID (ePID)59051250

Product Key Features

Book TitleCalcutta Kitchen

Number of Pages192 Pages

LanguageEnglish

Publication Year2007

TopicRegional & Ethnic / Indian & South Asian, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

IllustratorLowe, Jason, Yes

GenreCooking, Social Science

AuthorSimon Parkes, Udit Sarkhel

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight32.1 Oz

Item Length10.2 in

Item Width8.2 in

Additional Product Features

Intended AudienceTrade

TitleLeadingThe

Reviews'Calcutta Kitchen rounds up recipes for dishes bequeathed to Calcutta (now Kolkata) by its many rulers. Despite forays into the city's British Raj (Anglo Indian), Muslim, and Sino-Tibetan kitchens, the book works best as an introduction to Bengali cuisine. The authentic, inviting, and unintimidating recipes, excellent commentary and photography rem, Calcutta Kitchen rounds up recipes for dishes bequeathed to Calcutta (now Kolkata) by its many rulers...The authentic, inviting and unintimidating recipes, excellent commentary and photography reminiscent of movie stills helped me finally get my hands around what hitherto seemed an enigmatic and formal cuisine...Calcutta Kitchen brings out the hallmarks of Bengali dining- the use of mustard, a thorough preoccupation with freshness, a course-by-course approach to the meal (alone among Indian cuisines) and, most of all, a love of fish.

Synopsis"The Calcutta Kitchen" brings readers recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, and street foods that play a part in the citys rich culinary culture., Calcutta is home to some of the finest food in India. Its Bengali cuisine is considered 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. Bengalis have a passion for good food-its authenticity, its freshness, its part in social occasions, and the pleasure of serving it all at the table. The Calcutta Kitchen captures the essence of those pleasures through the evocative narrative of Simon Parkes, the recipes of renowned chef Udit Sarkhel, and the pictures of award-winning photographer Jason Lowe. 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., The Calcutta Kitchen brings readers recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, and street foods that play a part in the citys rich culinary culture., "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.