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| #2498156 in Books | Interlink Publishing Group | 2008-03-01 | Original language:English | PDF # 1 | 9.83 x.57 x8.02l,1.47 | File type: PDF | 192 pages | ||3 of 3 people found the following review helpful.| Interesting but flawed|By Bill Gonch|Please do not get me wrong, I like this book. There are some very good recipes in here. On the other hand, I really think this book could have done with a better editor. For example, I have come across cases where the list of ingredients is not consistent with the body of the recipe. This can be frustrating, especially when you are deali||?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
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.
You easily download any file type for your device.The Calcutta Kitchen | Simon Parkes. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.