Friday, September 26, 2014

Review: Afghan Food and Cookery by Helen Saberi

Synopsis: 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 maps and illustrations. (from the online description)

Review: This is an excellent cookbook. The recipes are easy to read, the author give adequate substitutes for ingredients hard to find in western stores and the blurbs on culture and hospitality make the food sound even better. I'm eager to try many of these recipes. I highly recommend!

Bookmarks: 7 of 10

Awards: None

ISBN: 978-0-7818-0807-1
Date Finished: 9-21-2014
Pages: 292

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