Pakistan
Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands
Seiten
2025
Hardie Grant US (Verlag)
978-1-958417-41-6 (ISBN)
Hardie Grant US (Verlag)
978-1-958417-41-6 (ISBN)
Pakistan is a sweeping and ambitious book with over 100 recipes that put Pakistani food in its cultural context.
"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.
"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.
Maryam Jillani is a food writer currently based in Manila, Philippines. Her award-winning website, “Pakistan Eats” documents Pakistani recipes from across the vast country. The website won the Saveur Blog Award for Best Food Culture in 2018 after having been a finalist for Best New Voice the year prior. In 2021, “Pakistan Eats” was selected by the Library of Congress as part of its Food and Foodways Web Archive.
| Erscheinungsdatum | 19.03.2025 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Sprache | englisch |
| Maße | 178 x 267 mm |
| Gewicht | 1206 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-958417-41-6 / 1958417416 |
| ISBN-13 | 978-1-958417-41-6 / 9781958417416 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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