Spices and Seasons, Simple Sustainable Indian Flavors by Rinku Bhattacharya
Spices and Seasons, Simple Sustainable
Indian Flavors
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.
Purchase Links.
UK - https://www.amazon.co.uk/Spices-Seasons-Simple-Sustainable-Flavors/dp/078181331X
I took my time to savor this book before I wrote this review. I inherited my love of cookbooks from my mother, who appreciated the photos more than she did following the recipes. If she were still with us, this book would make a most excellent gift for her. She would approve of the size, format, layout and photos of this wonderful book.
My son is the one who enjoys trying out new recipes, especially with ingredients he has not used before. I predict this book will find itself in his kitchen before long.
The use of beef and pork are not often included in Indian recipes, preference given to goat meat, or as this author has substituted, lamb. Like myself, when using chicken, this author prefers the darker, more moist, portions. She also advises on how to choose a good chicken. There are also SO MANY delicious meatless recipes included that you could go months without adding meat to your menu and your family may not complain.
If you are concerned that your diet requires more protein, have no fear. There is an entire chapter devoted to the topic.
I also loved how the author suggests ways younger persons can assist in the kitchen with food prep! I believe that getting them involved leads to developing a more adventurous palate and greater acceptance of a varied diet.
Do not skip the introductory pages of this amazing book. While you will want to jump right in and start testing out recipes, the information presented about the use of ingredients and creation of recipes, the author's actual influences, etc. are well worth your time. She even includes her cat's contributions. (Smile)
Another much appreciated feature of this book is that sections are designated as to seasons of the year, although you can use them any time you have ingredient availability. I like to cook with ingredients as fresh as possible, or farm to table.
Do not be intimidated by the idea of seasonings you are unfamiliar with. Challenge yourself to try something new and bit by bit I know you will accumulate a new collection of favorite recipes.
My son is the one who enjoys trying out new recipes, especially with ingredients he has not used before. I predict this book will find itself in his kitchen before long.
The use of beef and pork are not often included in Indian recipes, preference given to goat meat, or as this author has substituted, lamb. Like myself, when using chicken, this author prefers the darker, more moist, portions. She also advises on how to choose a good chicken. There are also SO MANY delicious meatless recipes included that you could go months without adding meat to your menu and your family may not complain.
If you are concerned that your diet requires more protein, have no fear. There is an entire chapter devoted to the topic.
I also loved how the author suggests ways younger persons can assist in the kitchen with food prep! I believe that getting them involved leads to developing a more adventurous palate and greater acceptance of a varied diet.
Do not skip the introductory pages of this amazing book. While you will want to jump right in and start testing out recipes, the information presented about the use of ingredients and creation of recipes, the author's actual influences, etc. are well worth your time. She even includes her cat's contributions. (Smile)
Another much appreciated feature of this book is that sections are designated as to seasons of the year, although you can use them any time you have ingredient availability. I like to cook with ingredients as fresh as possible, or farm to table.
Do not be intimidated by the idea of seasonings you are unfamiliar with. Challenge yourself to try something new and bit by bit I know you will accumulate a new collection of favorite recipes.
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.
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