Chinese Ranna

Author: Sadhana Mukhopadhyay (সাধনা মুখোপাধ্যায়)

Genre: Ranna - Grihasajja (রান্না - গৃহসজ্জা)

Cover : Hardcover

ISBN: 9788170669999

Pages: 120

Weight: 158 gram

Description:
In modern Bengali households, Chinese dishes have become a beloved favorite, spanning all ages from children to adults. The popularity of Chinese food is not just about its distinct taste, but also the sense of safety it offers, as there’s usually little concern about foodborne illnesses when it's freshly prepared. You can trace this love for Chinese food in the growing number of street stalls selling chowmein and other popular items.

In this book, Sadhana Mukhopadhyay introduces a collection of homestyle Chinese recipes, offering simple yet delicious ways to prepare these dishes at home. She covers a wide range, from simple favorites like fried rice, chowmein, chili chicken, and snacks, to more restaurant-style dishes such as Chicken Gold Coin, Peking Prince, and Canton Chicken.

This book also includes recipes for sauces and soups, as well as a chapter on cooking Chinese food without oil for those who prefer a healthier option.

If you're fond of Chinese food and want to learn the secrets behind preparing these dishes in the comfort of your kitchen, this book is the perfect guide.

About the Author:
Sadhana Mukhopadhyay was born on 6th December 1934 in Allahabad. She spent her early years there and went on to complete an M.A. in Geography. Later, she earned her B.T. degree from Calcutta University. Sadhana worked as a teacher for many years before becoming associated with the Anandamela magazine.

Her first book of poetry, "Akashkanya" (আকাশকন্যা), was followed by many others. She has also written geographical essays under the pseudonym Didimoni, which were published in Anandamela and later compiled into a popular two-volume book, "Jana-Ajana". Her writing career spans various genres, and she has won multiple awards, including the "Pratishruti Award" for her poetry.

An avid cook, Sadhana’s love for experimenting with recipes led her to write this book on Chinese cooking, showcasing her deep understanding and personal experience with this vibrant cuisine.