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Afghan Food & Cookery
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Afghan Food & Cookery Paperback - 2000

by Helen Saberi


From the publisher

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.

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Details

  • Title Afghan Food & Cookery
  • Author Helen Saberi
  • Binding Paperback
  • Edition Illustrated.
  • Pages 292
  • Volumes 1
  • Language ENG
  • Publisher Hippocrene Books, New York, New York, U.S.A.
  • Date 2000-01-01
  • ISBN 9780781808071 / 0781808073
  • Weight 0.9 lbs (0.41 kg)
  • Dimensions 8.29 x 5.57 x 0.82 in (21.06 x 14.15 x 2.08 cm)
  • Themes
    • Cultural Region: Asian - General
    • Cultural Region: Middle Eastern
    • Ethnic Orientation: Asian - General
    • Ethnic Orientation: Middle Eastern
  • Library of Congress subjects Cookery, Afghan
  • Library of Congress Catalog Number 00058200
  • Dewey Decimal Code 641.595
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Afghan Food & Cookery: Noshe Djan
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Afghan Food & Cookery: Noshe Djan

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Afghan Food & Cookery: Noshe Djan

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Afghan Food & Cookery: Noshe Djan

by Helen Saberi

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ISBN 10 / ISBN 13
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