Average Reviews:
(More customer reviews)This book is one of the finest examples I've seen of comprehensive cuisine coverage. True, the Afghan cuisine isn't that extensive, the list of ingredients used is short and techniques are simple, but until now, it was impossible to find such an accurate and authentic source of information (even on the internet - try it yourself :-) ).
As for accuracy, I've tried 4 recipes from the book so far and they were all at least as good as anything I've had in New York City Afghan restaurants.
My only complaint is that there are no pictures at all - maybe this makes the book less expensive, but I kind of like a cookbook to have at least some aesthetic value.
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Product Description:
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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