Summers Under the Tamarind Tree
Recipes and memories from Pakistan
Seiten
2016
White Lion Publishing (Verlag)
978-0-7112-3678-3 (ISBN)
White Lion Publishing (Verlag)
978-0-7112-3678-3 (ISBN)
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A contemporary Pakistani cookbook featuring more than 100 recipes.
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country.
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes as she celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
While remaining uniquely its own, Pakistani food is influenced by some of the world's greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours.
Experience the wonderful flavours of Pakistan with:
Aloo ki bhujia (spicy potatoes with nigella seeds and fenugreek)
Hyderabadi-style samosas, filled with red onion, mint and green chilli
Sweet potato and squash parathas
Attock chapli kebab (mince beef flat kebab with pomegranate chutney)
Cardamom and coconut mattha lassi, and many more sensational recipes.
Learn to cook some of the rich, varied and delicious Pakistani dishes with this beautiful showcase of the exotic yet achievable recipes of Pakistan.
Sumayya Usmani grew up in Karachi, Pakistan and moved to London over ten years ago, but has found home in Glasgow, Scotland. A food writer and cookery teacher, Sumayya is passionate about sharing the flavours of her homeland with a view to highlighting Pakistani cuisine as a distinct one. Sumayya advocates cooking by "andaza", (sensory and estimation cooking), which is how she learnt to cook from her mother and grandmothers from a very young age. She appears frequently in many online and print publications, on television, and co-presents BBC Kitchen Cafe weekly on BBC Radio Scotland.
| Erscheint lt. Verlag | 7.4.2016 |
|---|---|
| Zusatzinfo | 200 |
| Sprache | englisch |
| Maße | 195 x 245 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-7112-3678-X / 071123678X |
| ISBN-13 | 978-0-7112-3678-3 / 9780711236783 |
| Zustand | Neuware |
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