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

As Maryam Jillani points out, her native Pakistan sits at the intersection of some of the world’s greatest cuisines: Afghan, Chinese, Persian, and India. Yet books on the country’s food have long been scarce in English. She aims to remedy that in this attractive, informative book.

The recipes are arranged in familiar groupings, such as “Raitas, Relishes, and Chutneys,” “Vegetables and Legumes,” “Meat and Poultry.”  These chapters are interspersed with short sections which describe the country’s major regions and help us understand their contributions to the country’s culinary traditions.

Among the offerings here:

• Mamtu, a chicken dumpling from the Hunza valley, which reflect influences from China’s Xinjiang region

• Beh Sabzi, a dish of lotus root and tomatoes from Sindh along the border with India

• Aush, a beef and noodle soup which borrows from Afghanistan and Iran

• Seviyan, a gentle dish of vermicelli cooked in milk and sugar, often served to commemorate the Eid holiday

Handsomely photographed and inspiring.

Hardcover. Color photographs throughout.