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Bosha Bhat to Biryani The Legacy of Bangladeshi Cuisine / বসা ভাত টু বিরিয়ানীঃ দি লিগেসি অফ বাংলাদেশী কুইজিন
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Bosha Bhat to Biryani The Legacy of Bangladeshi Cuisine By:Niaz Zaman Book Type: Cooking
  বইটি কিনতে ফোন করুন
0197-2646352
(0197-BOIMELA)
Book Code 17284
Publisher University Press / ইউনিভার্সিটি প্রেস লিমিটেড
Book Type Cooking [+]
Published January, 2012
ISBN 9789845060332
Page 217
Language English
Binding Hardcover
Price Tk. 1650.00
   
বইটি বাংলায় দেখুন
Available in Stock
   
Quantity  
DBBL Nexus

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Different Perspectives - Women Writing in Bangladesh

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Suhaner Shopno By:Muhammed Zafar Iqbal S01:Tin Rohossho By:Iqbal Alamgir Kabir S02:Eksathe Dui By:Iqbal Alamgir Kabir Nut Boltu By:Muhammed Zafar Iqbal Class IXX Secondary General Science By:NCTB Authors

Suhaner Shopno

S01:Tin Rohossho

S02:Eksathe Dui

Nut Boltu

Class IXX Secondary General Science
Description:
More than just a book of recipes, Bosha Bhat to Biryani, traces the many culinary strands that have gone into the making of what is Bangladeshi cuisine today. From the indigenous bosha bhat to the rich biryani, from the humble kechki fish cooked in banana leaf to the hilsa musallam, from the Portuguese vindaloo to the English caramel custard, the book provides a variety of everyday dishes as well as special dishes for special occasions. It also provides recipes for a number of Dhaka culinary delights including murgh polao and bashan pudding. The book includes detailed recipes for making varieties of pithas as well as guava jelly and tangerine marmalade. The Introduction and the prefatory notes to the dishes put the cuisine in a historical and cultural context. But, Bosha Bhat to Biryani is also a personal testament to the joy the writer has found in cooking and a tribute to all the cooks, paid or unpaid, who enriched her culinary repertoire.
 
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