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Afghan Food & Cookery
by Helen Saberi and Najiba Zaka and Shaima Breshna and Abdullah Breshna


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.  Read more...

 
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More About Afghan Food & Cookery by Helen Saberi; Najiba Zaka; Shaima Breshna; Abdullah Breshna
 
 
 
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.

 
Details
  • ISBN-13: 9780781808071
  • ISBN-10: 0781808073
  • Publisher: Hippocrene Books
  • Publish Date: September 2000
  • Page Count: 291


Related Categories

Books > Cooking > Regional & Ethnic - Middle Eastern
Books > Cooking > Regional & Ethnic - Asian

 
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