Parwana: Recipes And Stories From An Afghan Kitchen

It was a delight to find this book, as it dives into the history of the country and its cuisine. The historic influences that created Afghani food as we know it today, the Silk Road along which spices were traded through centuries. The recipes are well detailed and precise that the essential keys to achieving a great dish. Excellent.

It's a book of recipes... so the designer decided to put the list of ingredient in the smallest font on the page. Then decided to make it - not just the smallest font - but the lightest colour. And, as a parting shot, he covered most of the pages in a sort of pastel coloured streaky wash. So the bit you most want to read is almost illegible.

This is a beautiful book as an artist I appreciate the time effort and care that went into the creation of this book. I can see the vision I am of indian and Jamaican decent I appreciate its not my dispora.However, because of my India heritage I recognise some things like Dahl, brigands, jelabi. I have never tried Afgan food and I'm not sure how I found this title but I'm glad I did.This is such a precious book to add to my collection and the dishes look delicious. The font complaints are just silly by people who are disrespectful of the art.The photos are beautiful the style and the layout. The recipes are easy and clear to follow. I cannot wait to try some of the dishes. Even tho I'm Vegan I will try the non meat dishes.It's just hard to find ethnic food so I'm grateful I came to find this book. Thanks to the author I hope my review is meaningful.Update I made the Dhal and Maash Palaw. I would say Im not sure if the measurements are correct...in my opinion. I make indian and West indian dal alot. We don't put this much liquid. After the dal is cooked to add 1 litre of fluid seemed to be far too much. It made the dal quite liquid and not that enjoyable. I would say 2 cups would have been sufficient.As for the Maash Palaw after the mung beans are par boiled then the rice added to parboiled basmati the cooks fast in around 15mins to then add the oil and onions and a cup of boiling water at this point makes the rice too mushy.It would make sense to add the onions with the rice so they cook at the same time then the rice would be ready and not over cooked.The flavours were really nice but the measurements, liquid ratios and cooking times seemed to be a bit off for me. It did take slight enjoyment from the textures I would have liked. I will just have to adjust it for next time.

What a Beautiful Book with fantastic recipes very different from all my other Cookbooks I bought this for my 32 year old Son who absolutely lives it, the pictures, recipes and insight into their lifestyle is us ectremy mind blowing I've told everyone about it and so does he

I have a real passion for Middle Eastern cuisine, and as a vegan it fits my life. Lovely recipes, touching backstory. It’s a great book. Tried a few recipes and they’ve been great. The halva was fantastic, I made so much I gave some to my neighbours who loved it!

Book was st shown. Service was good.