Additional information
by Maryam Jillani (Author)
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.
Author Biography
Maryam Jillani is a food writer currently based in Manila, Philippines. Born and raised in Islamabad, Pakistan, Maryam has also lived and worked in Cambodia, Mexico, and the United States, making her a global citizen and skilled cross-cultural reporter. From reporting on Juarez, Mexico's changing culinary landscape, to documenting the impact of Afghan refugees on Islamabad's dining scene, Maryam has become adept at highlighting culinary stories of underreported communities. Maryam's writing has been published by Al Jazeera, Cond? Nast Traveler, Food52 and NPR, among others. As the founder of the award-winning website, Pakistan Eats, which documents Pakistani cuisine from across the country, she is also an experienced developer of South Asian recipes. The website won the Saveur Blog Award for Best Food Culture in 2018, and in 2021, was selected by the Library of Congress as part of its Food and Foodways Web Archive.
