Made in Bangladesh: Recipes and stories from a home kitchen - Dina Begum
Made in BangladeshĀ explores the delicious cuisine of Bangladesh in 75 tantalising recipes.
Taking you through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter and spring - with warming flavours and memories, Dina Begum'sĀ Made in BangladeshĀ teaches modern classics and age-old recipes to home cooks across the world.Ā PuchkaĀ (potato & chickpea filled pastry shells with tamarind sauce),Ā TengaĀ (light & sour fish stew with green tomatoes),Ā Narkel diye murghiĀ (steamed chicken in a spiced coconut paste),Ā Tehari (Ā aromatic beef and rice cooked with mustard oil & chillies) andĀ Dhood puli pithaĀ (coconut-stuffed rice flour dumplings in molasses milk) are just a few of the enticing dishes she shares.
Dina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity.
A unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.
Dina BegumĀ is a British-Bangladeshi writer based in London who has written articles and recipes for nationwide publications such asĀ The Telegraph,Ā The Herald,Ā Huffington Post,Ā MetroĀ andĀ The Independent, amongst others. Dina is a member of the Guild of Food Writers and has also written a feature and recipes series for Great British Chefs, based on the six seasons of Bangladeshi cuisine and filmed a spice blends tutorial series for Yodomo. She has hosted popular Bangladeshi pop ups at Darjeeling Express to showcase home cooking favourites, as part of their #WomenInFood series and has taken part in a programme at The Museum of Food and Drink (MOFAD) and a supperclub at Archestratus in New York.Her first cookbook,Ā The Brick Lane Cookbook, was published in 2018.
Original: $46.62
-70%$46.62
$13.99Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Made in BangladeshĀ explores the delicious cuisine of Bangladesh in 75 tantalising recipes.
Taking you through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter and spring - with warming flavours and memories, Dina Begum'sĀ Made in BangladeshĀ teaches modern classics and age-old recipes to home cooks across the world.Ā PuchkaĀ (potato & chickpea filled pastry shells with tamarind sauce),Ā TengaĀ (light & sour fish stew with green tomatoes),Ā Narkel diye murghiĀ (steamed chicken in a spiced coconut paste),Ā Tehari (Ā aromatic beef and rice cooked with mustard oil & chillies) andĀ Dhood puli pithaĀ (coconut-stuffed rice flour dumplings in molasses milk) are just a few of the enticing dishes she shares.
Dina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity.
A unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.
Dina BegumĀ is a British-Bangladeshi writer based in London who has written articles and recipes for nationwide publications such asĀ The Telegraph,Ā The Herald,Ā Huffington Post,Ā MetroĀ andĀ The Independent, amongst others. Dina is a member of the Guild of Food Writers and has also written a feature and recipes series for Great British Chefs, based on the six seasons of Bangladeshi cuisine and filmed a spice blends tutorial series for Yodomo. She has hosted popular Bangladeshi pop ups at Darjeeling Express to showcase home cooking favourites, as part of their #WomenInFood series and has taken part in a programme at The Museum of Food and Drink (MOFAD) and a supperclub at Archestratus in New York.Her first cookbook,Ā The Brick Lane Cookbook, was published in 2018.
