Afghan Food & Cookery

Afghan Food & Cookery

3.2 4
by Helen Saberi, Abdullah Breshna
     
 

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,… See more details below

Overview

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, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.

This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites 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.

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Editorial Reviews

Any who think Afghan cookery is probably dull should take a look at Afghan Food & Cookery which is packed with some real winners; from a meat Rhubarb Stew to a sweet Rice with Orange dish. This second edition provides new recipes tailored for American cooks; dishes which promise simplicity and flavor.

Product Details

ISBN-13:
9780781808071
Publisher:
Hippocrene Books, Inc.
Publication date:
01/01/2000
Pages:
316
Sales rank:
1,213,507
Product dimensions:
5.50(w) x 8.50(h) x 0.66(d)

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