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From the founder of one of America's premier Afghanistan restaurants comes a collection of the most delicious Afghani delights this side of Kabul. Here are time-honored traditional dishes from appetizers to desserts that you don't need to be a gourmet chef to create. The foods are naturally low in fat, cholesterol, sugar and salt - no alterations had to be made from the original recipes. They're the same recipes tht have been crowd pleasers for centuries - with fresh twists by Asad Gharwal. Award Winning Low-Fat Afghani Cooking includes a section on what ingredients to have on hand, special cooking techniques, and a brief history of Afghan cooking and traditions. Asad Gharwal is the founder and former owner of the critically acclaimed Da Afghan Restaurant in Minneapolis, which has been voted best ethnic restaurant by local and national newspapers and magazines.
From the land where the hot dish began comes a delicious array of kitchen-tested recipes featuring traditional favorites and modern meals for today's casserole cook.
Afghanistan has been at the crossroads of many cultures and civilizations, occupying a unique place in the cultural geography of Central Asia. Invading tribes and armies passed through ancient Afghanistan and left their imprint on the culture, customs, and way of life there. In recent history, Afghanistan has been the focus of international attention since the Soviet invasion and occupation of 1979-1989, the brutal civil war that ensued, and the subsequent U.S. invasion to topple the Taliban regime. As the country struggles to stabilize and rebuild, this volume is the first to reveal the people and ways of life that have been in flux for so long. Emadi brings an insider's knowledge and authority to the accessible narrative. Students and general readers will find a clear explanation of the land, people, economy, social stratification, and history as context for the chapters that follow. In the chapter on Religion and Religious Thought, the predominant Islamic religion is largely intertwined with political events that have brought Afghanistan such attention. The lesser-known literature and the arts are brought to light next. A strong Architecture, Housing, and Settlements chapter highlights many styles unfamiliar to most Westerners. Coverage of Afghan cooking and cuisine brings a more intimate understanding of the culture. The chapter on Family, Women, and Gender will draw readers in with its survey of how the family works, what is expected of women, and what courtship, marriage, childrearing, and education are like today. A standout of the Festivals and Leisure Activities chapter is the vivid rendering of the sport called Buzkashi, where men on horseback vie to move an animal carcass across a field to a goal. A final chapter on Lifestyles, Media, and Education describes the urban vs. rural lifestyles, the state of communications, and the prospects for schooling post Taliban. A country map, glossary, resource guide, and photos complement the text.
"The first edition of this book was published in the U.K. under the title Noshe Djan: Afghan food and cookery by Prospect books in 1986"-- t.p. verso.
A cookbook bibliography of over 50 nations and cultures. It contains 1,309 titles and cover images of 300 cookbooks.
Exercise and low carb diet go side by side to accomplish a fat reduction plan. In fact, while workouts shed away the additional fats from body, low carb diet actually complements fat reduction by providing lesser fats to the body. Thus the proficiency in low carb cooking becomes as important as any other measure for a successful fat reduction plan. This book has a unique collection of 25 such low carb recipes which are not only easy to make but also guarantee a real low carb yet nutritious input to the body. The collection comprises recipes of soups, breakfast, lunch, dinner, salads, low calories dessert and drinks. This book is an all-encompassing guidelines for those who are at hunt of low carb cookbook and lack expertise in low carb cooking. Happy low carb cookbook reading!!!
What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive. So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history. Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes.
Mamma's Kitchen by Shampa Roy is a delightful cookbook that brings the warmth and flavours of a mother's kitchen right to your home. With easy-to-follow instructions and a touch of love, this full-coloured book offers a delicious array of simple yet mouthwatering recipes, from quick starters to yummy main courses and sweet desserts. Whether you're a beginner or a seasoned pro in the kitchen, this cookbook has everything you need to whip up authentic Indian delicacies with ease. Discover the joy of cooking and indulge in the comforting flavours of Mamma's Kitchen, where every dish is prepared with love and care. This cookbook is a treasure trove of culinary delights that will transport your taste buds to every corner of the world. Discover simple, delicious recipes straight from an Indian Mamma’s kitchen! From quick starters to yummy main courses and sweet desserts, this cookbook has everything you need, with easy-to-follow instructions and a touch of love, whether you're just starting out or already a pro in the kitchen!
Vibrant recipes, one family's memories of their homeland and a fascinating insight into Afghanistan's rich heritage. 'Parwana stole my heart' - Diana Henry 'Parwana tells many stories ... it is a celebration: the recipes in it bulge with colour and flavour and life ...' - Nigella Lawson Interwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind. These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell.