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

(Hardback)

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Description

The first major cookbook on Pakistani food, Pakistan puts this delicious and varied cuisine in its cultural context.

Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvelous array of flavors and ingredients that make food one of the country's finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favorites to those already familiar. 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. Along with essays profiling each of the country's regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savored, and cooked from every night.

Reviews

"As I started to read Pakistan, right there, in the first line was a description of kadhi--a divine dish, delicately spiced, in a creamy yoghurt sauce and one that has special resonance for me. Immediately I felt I was in the hands of a cook whose taste buds I could trust. Maryam has written a cookbook that is as informative as it is delicious. She has that rare 'taste in her hands' and I am delighted that she's sharing her culinary skills and secrets with us."--Sameen Rushdie, author of Sameen Rushdie's Indian Cookery

"Everything I know about Pakistani cuisine I have learned from Maryam Jillani, first at her table and now from this wonderful book, which has guided me through the country's fascinating culinary culture. Often lumped with Indian cooking, the Pakistani kitchen includes Afghan, Persian, Indian, and Chinese ingredients and techniques as well as unique national dishes such as nihari, the thick beef stew redolent of a dozen spices, or the ancient beef and grain porridge, haleem. As a Southern American, I am especially drawn to the condiments that have defined both our cuisines--the chutneys, pickles, and relishes that accompany these marvelous dishes--and to 'new' ways with my favorite vegetables, mustard greens and okra. Maryam provides explicit instructions but encourages us to experiment and improvise. Nevertheless, be sure to provide the punchy tadka toppings when she suggests them. The cilantro-sesame sauce with the Hunza-style dumplings has become a staple in my kitchen."--John Martin Taylor, culinary historian and author of Hoppin' John's Lowcountry Cooking

"In this groundbreaking and memorable debut, journalist Maryam Jillani invites readers into the Pakistani home kitchen for a tour of one of the world's most exciting cuisines. Jillani is a gifted storyteller, and the book is filled with colorful descriptions of cooking that span generations, religious beliefs, and a country with breathtaking natural beauty. I'm thrilled Pakistan--a book to cook from, a book to read--is here for all to discover."--Matt Rodbard, author of Koreaworld and editor of TASTE

"This beautifully crafted cookbook is a treasure trove of recipes and rich storytelling that takes you on a culinary journey through one of the most diverse and vibrant food cultures on the planet. Through 100 carefully curated recipes, each anchored in the history and essence of the regions, Maryam not only preserves Pakistan's culinary legacy but also makes it accessible to kitchens around the world. Her ability to weave together personal narratives with the flavors of the region is a gift to anyone who values the intersection of food, culture, and community. This book is a must-have for anyone looking to explore some of the world's most delicious foods. I know it will be a treasured guide and companion in my kitchen and day-to-day cooking."--Shiza Shahid, founder of Our Place and co-founder of the Malala Fund

"This is the Pakistani cookbook I've been waiting for! A mouthwatering celebration of a beautiful country. These recipes and stories will warm your heart."--Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron Tales

"With great care and the diligence of a seasoned reporter, Maryam Jillani has done the long-overdue work of capturing Pakistani cooking in all its complexity, dynamism, and nuance. What's resulted is a definitive work that people will cook from, and treasure, for years to come."--Mayukh Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

"With Pakistan, Maryam Jillani has gifted us a refreshingly modern and clear-eyed portrait of a country and its cuisine. Part historical anthology and part memoir, this cookbook is a deeply researched and lovingly compiled feast of rare and beloved recipes that illuminate the deliciously provincial nature of Pakistani food, reminding us that no country or culture is a monolith. It is vivid, transporting, and practical--no cookbook collection is complete without it! As a fellow member of the Pakistani diaspora, I am so grateful for its existence."--Mahira Rivers, writer and restaurant critic

Author Bio

Maryam Jillani is a food writer currently based in Manila, Philippines. Her award-winning website, 'Pakistan Eats' documents Pakistani recipes from across the vast country. The website won the Saveur Blog Award for Best Food Culture in 2018 after having been a finalist for Best New Voice the year prior. In 2021, 'Pakistan Eats' was selected by the Library of Congress as part of its Food and Foodways Web Archive.