Smoke, Rice, Water by Kishwar Chowdhury | The Every Space

A hundred recipes from Bengal, a region whose food is rarely given the space it deserves. Written by MasterChef Australia finalist Kishwar Chowdhury, this book invites you into her Melbourne kitchen to explore traditional techniques and bold flavours, from street food to family classics to the sweets Bengal is loved for. It's cooking with real memory and history behind it, not just a set of instructions.

Lovely for anyone who wants to properly learn a new cuisine, or already loves Bengali food and wants to cook it at home. It's a thoughtful gift too, full colour throughout and clearly a labour of love.

Product details:

• Hardback.
• 320 pages.
• Approx 19cm x25cm.
• Published by Hardie Grant.