Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands

Jillani, Maryam

"This is the Pakistani cookbook I've been waiting for!"  – Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron Tales The first major cookbook on Pakistani food, Pakistan is a sweeping and ambitious book that puts this delicious and varied cuisine in its cultural context. Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvellous array of flavours and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favourites to those already familiar. A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard. Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savoured, and cooked from every night.   Over 100 Regional Pakistani Recipes  On-Location Photography   Essays on life in Pakistan 

EAN

9781958417416

Publisher

Hardie Grant US

Published

27 March 2025

Pages

288