Afghan Food & Cookery by Helen Saberi

Afghan Food & Cookery by Helen Saberi

Situated at the crossroads of four major regions-the Middle East, Central Asia, the Indian subcontinent and the Far East-Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yoghurt, pastries and delicious teas, all flavoured with delicate spices, are staple ingredients. This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favourites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.

Helen Saberi is a cuisine historian and journalist located in London. She is the author of several food books, including Noshe Djan: Afghan Cooking; The Road to Vindaloo: Curry Chefs and Curry Books, coauthored with David Burnett; and Tea: A World History, published by Reaktion in their Edible series.

SKU	Unavailable
ISBN 13	9780781808071
ISBN 10	0781808073
Title	Afghan Food & Cookery
Author	Helen Saberi
Condition	Unavailable
Binding Type	Paperback
Publisher	Hippocrene Books Inc.,U.S.
Year published	2000-01-20
Number of pages	292
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.