Afghan Food and Cookery - Noshe Djan cookbook is a good resource for this Middle Eastern cuisine. With over 100 recipes including favorites like Mantu (pasta filled with meat and onion) and Qabili Pilau (yellow rice, carrots and raisins), you will enjoy this memorable cookbook.
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Format: Paperback, 291 pages.
Copyright: 2002. Second printing
Publisher: Hippocrene Books, Inc.
Author: Helen Saberi
Description: 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, of which 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. A section on the Afghan kitchen provides essentials facts about cooking utensils, spices, ingredients and methods.
Helen Saberi lived in Afghanistan in the 1970s and married into an Afghan family. She worked for a number of years as principal assistant to Alan Davidson, author of The Oxford Companion to Food, and contributed a number of entries for that book. She has written papers on Afghan food, traditions and culture for the Oxford Symposia, which she has attended annually for the last 12 years. More recently, she has co-authored with Alan Davidson a book on the history of the Trifle. Helen resides in London with her husband and two sons.
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Condition: Very good condition. Interior pages are clean, covers are sturdy and in nice condition.