'Wonderfully evocative and ridiculously tempting.' Felicity Cloake In this eagerly awaited follow up to the Gourmand Debut Cookbook Award winning Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries & Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country’s culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south (where saffron- and cardamom-laced sweet recipes are a favourite). From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.
|Publisher:||Frances Lincoln Adult|
|Product dimensions:||7.90(w) x 9.70(h) x 1.00(d)|
About the Author
SUMAYYA USMANI is a writer and cookery teacher based in London, specialising in the cuisine of Pakistan. She teaches Pakistani cookery at various schools across the country including Divertimenti, Sophie Grigson Cookery School and School of Wok.
Table of Contents
Journey through a land of sweetness and spice 9
Childhood sweets in a new home 17
Key ingredients and techniques 21
Sour morning berries Rising to mouth-watering spice 29
Sugar almonds and buffalo milk The sweetness of diversity 51
Kites, kingdoms and cardamom samosas Flavours from Lahore and the Mughal Empire 73
Through mulberry valleys Summer fruits in harsh winters 95
A saffron blaze Following the spice caravans 117
Festive spice and roses Celebratory sweets 139
Chilli mangoes and ocean breeze The sweetness of homecoming 161