Pakistan Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands

BEST COOKBOOK OF THE YEAR: The Los Angeles Times, The Washington Post, Bon Appétit, Epicurious, NPR, Serious Eats, The Strategist

The first major cookbook on Pakistani food, featuring breathtaking photography and over 100 delicious, achievable recipes.

Pakistan is a groundbreaking cookbook that explores the country’s many regional cuisines, making Pakistani food more accessible than ever to cook and enjoy at home. Thanks to shared borders with Afghanistan, China, India, and Iran, as well as a rich history of migration and trade, Pakistani cuisine draws upon a marvelous array of flavors and ingredients, making food one of the country’s finest qualities. With recipes for sauces, chutneys, aromatic curries, and subtly spiced vegetables, Pakistan is the perfect introduction for readers new to the cuisine and a welcome reminder of beloved favorites for those already familiar. A showstopping cookbook to be read, savored, and cooked from every night.

A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard.

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.