What to read after Greatest Cuisines from the East and West Bengal?

This cookbook is a treasury of some of the most delicious cuisines, long-forgotten recipes, and exquisite delicacies from both parts of Bengal--the East (Bangladesh) and the West (West Bengal, India). The great Sunday morning breakfasts, the seasonal delicacies, the puja bhogs (offering), the subtle beauty of the understated vegetarian dishes, the quick evening snacks, a plethora of mouth-watering sweets and telebhajas (deep-fried snacks), and the nostalgic Sandesh-es along with an endless assortment of sherbets (soft drinks) make the cooking of authentic Bengali dishes both a pleasure and art of the highest order.

Not only does the book retrieve too many lost Bengali recipes from the ravages of time, but it also includes a rich introduction describing how cooking has always been an integral part of Bengali art, music, literature, and culture.