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By Maryam Jillani
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.
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.
Over 100 Regional Pakistani Recipes
On-Location Photography
Essays on life in Pakistan
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