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Afghan Food & Cookery

Afghan Food & Cookery

3.2 4
by Helen Saberi, Abdullah Breshna (Illustrator)
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, yogurt,

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Afghan Food & Cookery 3.3 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
An Afghan carry-out recently opened in my town and after one visit I wanted to learn myself how to cook Afghan food. This volume, the only Afghan cookbook in print that I could find, has provided a wonderful introduction. The recipes are clear and for the most part easy to follow; ingredients are easily found in my local supermarket. Results are just fantastic! If you are looking for a touch of the exotic in your kitchen this cookbook is for you.
AdelleMA More than 1 year ago
I am involved with a teaching program on Three Cups of Tea, the story of Greg Mortenson's work in Afghanistan creating peace by building schools in rural villages. I wanted to prepare some traditional Afghan cookery for a social gathering being held to promote this program. I found this cookbook easy to follow, the recipes easy to make, and the results from the recipes delicious and tasty with a variety of interesting spices. A good choice for those interested in trying ethnic cooking.
Anonymous More than 1 year ago
Good recipes with helpful substitutions for ingredients not readily available in all U.S. markets. Afghan cuisine has a taste similar to other Middle Eastern cuisines plus a taste that reminds one of Indian food but is not as spicy or creamy.
Anonymous More than 1 year ago