Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian Sandor Katz presents the concepts

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

in a little house nestled in the Taygetos foothills close to Kardamili—a charming village of roughly 450 residents

the still-unexplored landscape of fungi knowledge is memorably demystified

green chile omelet

Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian Sandor Katz presents the conceptsIn 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