Book Signing | Cooking Demo | Tasting
Rinku Bhattacharya in the kitchen for TEA TIME.
Saturday, October 25
Rinku prepared several recipes from her newest cookbook, Spices & Season: Simple, Sustainable Indian Flavors
We welcome everyone to come by to chat with Rinku and enjoy tastings of:
– Ginger Spice Tea
– Roasted Cauliflower with Sage, Black Pepper and Fenugreek
– Roasted Red Bell Pepper Chutney
– Kale and Potato Patties
Books were available for purchase and signing.
About the Book
In her latest cookbook, Rinku encourages readers to embrace the rich flavors of India and to cook food that is nutritious, seasonal and delicious. She presents family-friendly recipes that marry the spices of India with the four seasons of an American garden. There are 150+ simple, seasonal recipes for everything from small bites, soups, dishes of seafood, meat or poultry, and vegetables. Plus condiments and chutneys, breads and crepes, and sweets. Many of the recipes are gluten-free, vegan or vegetarian. The book also includes sections on essential herbs and spices, as well as tips for making your kitchen eco-friendly and reducing your food footprint by exploring the bounty of local farms, farmers’ markets and home gardens.
About Rinku Bhattacharya
Rinku was born in India and now lives in the Hudson Valley, with her family, in a house with a bountiful backyard. She is interested in offering time-strapped home cooks a realistic way to cook healthfully and sustainably. Her simple, sustainable approach to Indian cooking is showcased in her blog, Spice Chronicles. She says that for her, Indian cooking is not about spending hours in the kitchen, but rather, it’s about “flavors, freshness and love.”
Rinku has been teaching Indian cooking for the past nine years and is also the author of The Bengali Five Spice Chronicles (winner of the Gourmand World Cookbook Award 2013 for Best Indian Cuisine). She also writes for several print and online publications.