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. |
| Note | Unavailable |