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SPICES & SEASONS:
Simple, Sustainable Indian Flavors
Mid-July 2014 Issue / Vol. 2, No. 14                                     by Rinku Bhattacharya







 












                                                                                                      

            
Chef Mel Mecinas

           
Chef John Marcetti

            
July 2014 Chef's Larder

            
Chef Brian Widmer

            
Sommelier Petra Petrakovicova

                  
Mugwort: Absinthe's
cousin loves your liver.


           
Garland's Oak Creek Lodge
Restaurant Revue


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Synopsis: SPICES & SEASONS: Simple, Sustainable Indian Flavors by Rinku Bhattacharya

Usually quality, not quantity, is the basis for the farm to fork kitchen. With Rinku Bhattacharya’s latest book, it’s both: quality ingredients with a quantity of herbs and spices. Bhattacharya picks up where she left off with her first cookbook, The Bengali Five Spice Chronicles (Hippocrene Books, 2012), which features food from her eastern India homeland. Spices & Seasons includes recipes from other areas of the continent.