Best Of Bangladeshi Cuisine 2010: Selected Recipes From Tayyeba Huq's Shasthya, Khadya O Ranna

 Best of Bangladeshi Cuisine 2010: Selected Recipes from Tayyeba Huq's Shasthya, Khadya o Ranna Text fb2 ebook

Best of Bangladeshi Cuisine will show even the novice, how to prepare Bangladeshi delicacies. Anique Afshan Newaz has carefully selected more than one hundred and twenty special recipes from the original Bangla cookbook by late Tayyeba Huq. The present book translated and adapted by Anique Afshan Newaz presents hundreds of such recipes derived from the great culinary traditions of the eastern part...

Hardcover: 177 pages
Publisher: University Press Ltd ,Bangladesh; Re-issue edition (November 1, 2013)
Language: English
ISBN-10: 9848815252
ISBN-13: 978-9848815250
Package Dimensions: 10 x 9 x 1 inches
Amazon Rank: 2990213
Format: PDF ePub Text djvu ebook

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This book makes cooking Bangladeshi cuisine an easy task. It is thoughtfully written, taking complex historic procedures and simplifying them for those not native to this cooking. The recipes are layered with delicious flavors and are quite delicio...



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ian subcontinent. These recipes represent an extraordinary variety of dishes. They include not only traditional Bengali rice, meat and fish preparations, but also a full complement of snacks, appetizers, vegetables and desserts. Delicious beverages which help to balance our diet are also included. The diet range from the spicy, aromatic Kachchi Biryani which made old Dhaka cooking world famous; there are also recipes for the unique but simple country dishes like Patora, Bhapa Pithas and tasty Chapri made from rice flour. Anique has translated the recipes with easy to follow instructions, guiding readers at every step. More importantly, she provides very precise measurements of the ingredients to be used. She also suggests alternative ingredients, easily available in modern supermarkets. These may be readily substituted for the corresponding Bangladeshi ingredients. As further help to the would be cooks, Anique provides a rich and comprehensive glossary of all jargons and those strange terms associated with the culinary art of this region. It is no surprise that Bangladesh has emerged as a nation of restaurateurs, with thousands of eateries spread all over Europe and North America.