There are two books from which I gained a lot of information about Bengali cooking, as well as good recipes.
The first is the excellent tome, Bengali Cooking: Seasons and Festivals by Chitrita Banerji. This is written for any reader, not just a Bengali Indian or Bangladeshi who is already familiar with Bengali cooking terms and ingredients. Banerji writes a narrative about her childhood in West Bengal and then her adult life in Bangladesh. She is originally a West Bengali, but she married a Bangladeshi, so she knows the cuisines of both sides of the border well. Her narratives focus on, as discernable from the title, seasons and festivals, and are interwoven with very good recipes for special foods of those times. Loaded with information, anyone who reads this book will gain very in depth knowledge about the cuisine of the Bengalis, as well as on Bengali culture. The book is well written, informative, gives a beautiful and romantic picture of Bengali culture and foods, and has great recipes.
The second book is Rannaghor by Roopa Sharma. This book, like many Indian cookbooks written for Indians, is not as easily navigable for people who are not very familiar with Indian food terms. So if you are a non-Bengali, especially non-Indian bahu of a Bengali family, you'll have to get a Bengali friend to help you with any unfamiliar terminology or show you some of the special South Asian ingredients until you have learned them all. The author says she wrote the book for the busy, working woman and offers cooking tips and simple recipes to a cook with little time to spare. I don't know about all of that, but I can simply assure you that the recipes are excellent samples of West Bengali homecooked fare. I have made many of the recipes in this book, and I liked all of them. The book can help you set your table with delicious West Bengali fare.