Additional information
by Maryam Jillani (Author)
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.
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, Condé 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.
