Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian You’ll also find some handy

You’ll also find some handy tips on navigating Tokyo and Japanese etiquette

this inviting journey through the growing seasons celebrates the artistic

Along with Native American culinary advisor Walter Whitewater

the still-unexplored landscape of fungi knowledge is memorably demystified

Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt

Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian You’ll also find some handyIn Smoke, Rice, Water, Kishwar Chowdhury shares 100 recipes from across the Bay of Bengal and its surrounds a vibrant, underexplored region that spans India, Bangladesh, Myanmar, Nepal, Sri Lanka, Thailand, Malaysia and Indonesia. With warmth and clarity, Kishwar invites readers into her home kitchen to discover traditional techniques, bold flavors and the foodways of over 200 million people from street snacks and Mughal court dishes to river fish