Spices and Seasons, Simple Sustainable Indian Flavors - Rinku Bhattacharya
5 STARS!
ABOUT THE BOOK -
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.
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ABOUT THE AUTHOR -Rinku Bhattacharya (spicechronicles.com) 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.
MY THOUGHTS -
Wow! Awesome cookbook! I just LOVE reviewing cookbooks.Probably one of my favorite things to review. I love Indian food but I have to admit, I don't make it very often. I am really looking forward to trying some of these great recipes... so many!
Let me remind you that I am a vegetarian (I do eat fish and seafood occasionally), so that is always part of my review - Is is vegetarian/vegan friendly? And, yes this one is. There are lots of recipes with meat but also so many more that are vegetarian or vegan.
Most of these recipes are comprised of ingredients that I already have in my kitchen, no searching the grocery stores, so that's good! They are pretty basic, easy to make, and most of them even quick.
Here are a few pictures and one recipe for you -
Scallops with blueberries! Are you kidding me!!!!!
Stay tuned for my review of "Instant Indian" also by Rinku Bhattacharya coming up June 12th!Let me remind you that I am a vegetarian (I do eat fish and seafood occasionally), so that is always part of my review - Is is vegetarian/vegan friendly? And, yes this one is. There are lots of recipes with meat but also so many more that are vegetarian or vegan.
Most of these recipes are comprised of ingredients that I already have in my kitchen, no searching the grocery stores, so that's good! They are pretty basic, easy to make, and most of them even quick.
Here are a few pictures and one recipe for you -
I voluntarily posted this review after receiving a copy of this book from Rachel's Random Resources - Thank You!!
I'm actually trying a vegan tofu tikka marsala recipe for dinner tonight--my first Indian recipe ever. This book sounds delicious and I bet you can sub out meat for tofu.
ReplyDeleteOooo that sounds great Danielle!
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