Maryam Jillani Pakistan

" 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, andParsi Wedding Custard. Along with essays profiling each of the country’s regions,abundant and dramatic photography, and a showstoppingpackage, Pakistan is a cookbook to be read, savoured, and cooked from every night. Over 100 Regional Pakistani Recipes On-Location Photography Essays on life in Pakistan