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About the Author
Helen Saberi lived in Afghanistan for 10 years and married into an Afghan family. She has been working for Alan Davidson on his magnum opus, The Oxford Companion to Food, for the last seven years, and has written a number of entries in that book. She has also written papers on Afghan food, traditions and culture for the Oxford Symposium, which she has attended annually for the last ten years. She resides in London with her husband and two sons.
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Product details
Series: Hippocrene International Cookbooks
Paperback: 292 pages
Publisher: Hippocrene Books (January 1, 2000)
Language: English
ISBN-10: 0781808073
ISBN-13: 978-0781808071
Product Dimensions:
5.5 x 0.7 x 8.5 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
42 customer reviews
Amazon Best Sellers Rank:
#265,615 in Books (See Top 100 in Books)
I spent time in Afghanistan and with Afghan people in the US in the 1980's and was so impressed with their food and cooking techniques that it began a life long love of cooking for me. For years, I've simply accomplished some of the recipes that I was fortunate enough to experience from memory. Finally I've found this beautiful book with authentic cooking techniques explained in lovely drawings and descriptive recipes that leave no mystery unsolved. Helen has produced a charming tribute to a beautiful culture that so few these days are open to exploring. I would recommend this book to Afghans born away from their culture and all people interested in amazing food: not spicy, but exotic, rich and healthy. Now I can add some new recipes to my Afghan dinners, but I'll still tell people "I learned this while I was in Afghanistan" just too maintain the mystique!
Marvelous book! Easy-to-use recipes. Wish it included recipes for bolani, but I've found those on-line. On feast days, the local Islamic Center smells amazing. Now I can re-create that in my kitchen!
Sorry folks but I just couldn't find interest in this book. I haven't been enticed to cook even one recipe.
I wish the index of recipes were also indexed in English. I have to scan the entire book looking for what I want!!!! That is not convenient.....
The book club that I belong to tries, for each book, to tie the food we share at our meeting with the book that we're discussing. This month we read The Kite Runner (Khaled Hosseini, Riverhead Books, 2003 - in my opinion, a terrific book) and I discovered, despite my large collection of cookbooks, that I didn't have any good sources of information about Afghan food. I made do with what I could find on the internet, but at the same time checked out Afghan cookery at Amazon. I chose Afghan Food and Cookery: Noshe Djan, and when it arrived was immediately struck not only by the delightful recipes and excellent writing of Helen Saberi, but by the insights she provides into Afghan culture. Her writing dovetailed beautifully with Hosseini's descriptions of the food eaten by his characters in Afghanistan as well as the circumstances in which it was cooked and presented. I found myself sitting and reading the cookbook as if it were a companion to the novel.For anyone who would like to see behind the scenes presented in Kite Runner, I would recommend Saberi's book!
I was quite amazed to find how tasty Aghan food is, and even more shocked to see the great variety of food that they have. The recipies in this book are very straight forward and surprisingly easy to prepare. It seems to me that a great deal of effort was put into preparing the book because it has extensive cultural notes about the recipies and the country itself.The only gripe I have about the book is that the cover tends to bend outwards really easily and stay bent, but that doesn't subtract from the enjoyment of book.
Quaint drawings and loads of cultural information add to the many and varied authentic Afghani recipes in this helpful book. The author devotes space to helping the reader with unfamiliar terms and ingredients by including a chapter called The Afghan Kitchen. It describes different foods, spices and seasonings as well as techniques. She also writes an introduction which gives information on Afghan culture, traditions and customs. The recipes are easy to follow, delicious, authentic, and most have a little fun fact or helpful tip at the top. Pen and ink drawings are peppered throughout, which gives the reader a peek into the lives of these hospitable and interesting people.
This book is one of the finest examples I've seen of comprehensive cuisine coverage. True, the Afghan cuisine isn't that extensive, the list of ingredients used is short and techniques are simple, but until now, it was impossible to find such an accurate and authentic source of information (even on the internet - try it yourself :-) ).As for accuracy, I've tried 4 recipes from the book so far and they were all at least as good as anything I've had in New York City Afghan restaurants.My only complaint is that there are no pictures at all - maybe this makes the book less expensive, but I kind of like a cookbook to have at least some aesthetic value.
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