From the founder of one of America's premier Afghanistan restaurants comes a collection of the most delicious Afghani delights this side of Kabul. Here are time-honored traditional dishes from appetizers to desserts that you don't need to be a gourmet chef to create. The foods are naturally low in fat, cholesterol, sugar and salt - no alterations had to be made from the original recipes. They're the same recipes tht have been crowd pleasers for centuries - with fresh twists by Asad Gharwal. Award Winning Low-Fat Afghani Cooking includes a section on what ingredients to have on hand, special cooking techniques, and a brief history of Afghan cooking and traditions. Asad Gharwal is the founder and former owner of the critically acclaimed Da Afghan Restaurant in Minneapolis, which has been voted best ethnic restaurant by local and national newspapers and magazines.
This totally revised latest edition of Afghan Cuisine is a wonderful introduction to cooking Afghan food. The recipes are presented in a very easy-to-follow format where even the most inexperienced cook can make healthy and delicious Afghan food. With Afghan Cuisine anyone can make the authentic and delicious dishes they've tasted and experienced in Afghan restaurants.
From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.
Afghanistan has been at the crossroads of many cultures and civilizations, occupying a unique place in the cultural geography of Central Asia. Invading tribes and armies passed through ancient Afghanistan and left their imprint on the culture, customs, and way of life there. In recent history, Afghanistan has been the focus of international attention since the Soviet invasion and occupation of 1979-1989, the brutal civil war that ensued, and the subsequent U.S. invasion to topple the Taliban regime. As the country struggles to stabilize and rebuild, this volume is the first to reveal the people and ways of life that have been in flux for so long. Emadi brings an insider's knowledge and authority to the accessible narrative. Students and general readers will find a clear explanation of the land, people, economy, social stratification, and history as context for the chapters that follow. In the chapter on Religion and Religious Thought, the predominant Islamic religion is largely intertwined with political events that have brought Afghanistan such attention. The lesser-known literature and the arts are brought to light next. A strong Architecture, Housing, and Settlements chapter highlights many styles unfamiliar to most Westerners. Coverage of Afghan cooking and cuisine brings a more intimate understanding of the culture. The chapter on Family, Women, and Gender will draw readers in with its survey of how the family works, what is expected of women, and what courtship, marriage, childrearing, and education are like today. A standout of the Festivals and Leisure Activities chapter is the vivid rendering of the sport called Buzkashi, where men on horseback vie to move an animal carcass across a field to a goal. A final chapter on Lifestyles, Media, and Education describes the urban vs. rural lifestyles, the state of communications, and the prospects for schooling post Taliban. A country map, glossary, resource guide, and photos complement the text.
Winner of the Art of Eating Prize for best food book of the year 2021 Winner of The Guild of Food Writers award for best international cookbook 2021 Shortlisted for Fortnum & Mason Food and Drink Award Authentic Afghan recipes interwoven with family narratives and stunning photography Parwana tells one family’s story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi’s parents, Zelmai and Farida Ayubi, fled Afghanistan with their young family in 1987, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide, Australia in 2009, their vision was to share an authentic piece of the Afghanistan the family had left behind—a country rich in culture, family memories infused with Afghanistan’s traditions of generosity and hospitality. These recipes have been in the family for generations and include rice dishes, curries, meats, dumplings, Afghan pastas, sweets, drinks, chutneys and pickles, soups and breads. Some are celebratory special dishes while most are day to day dishes. Each has a story to tell. With beautiful food and location photography, this compilation offers valuable insights into the origins and heritage of Afghan cuisine and a fresh perspective to one of the oldest civilizations. • Authentic recipes from an Afghan kitchen. • Inspiration and ideas for special and everyday dishes, combined with stories about the ritual and significance of Afghan ingredients and recipes. • A vivid and enriching story about how food connects people and communities, showing how food anchors us to our ancestry and can also be a bridge that connects us to people with very different experiences of life. • With more than 65 million refugees, asylum seekers or displaced people worldwide, there is a poignant universality in this story, regardless of where in the world the story starts and ends. • Approximately 100 recipes that have been in the family for generations, especially adapted for the home cook. • Breathtakingly beautiful food photography and family photos.
What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive. So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history. Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes.
