| #314992 in Books | 2000-01-01 | Original language:English | PDF # 1 | 8.50 x.66 x5.51l,.90 | File Name: 0781808073 | 292 pages
||3 of 3 people found the following review helpful.| Tasty recipies and good background notes|By N. Jacobs|I was quite amazed to find how tasty Aghan food is, and even more shocked to see the great variety of food that they have. The recipies in this book are very straight forward and surprisingly easy to prepare. It seems to me that a great deal of effort was put into preparing the book because it has extensive cultural notes|About the Author|Helen Saberi lived in Afghanistan for 10 years and married into an Afghan family. She has been working for Alan Davidson on his magnum opus, The Oxford Companion to Food, for the last seven years, and has written a number of entries in that boo
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 ov...
