Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, flipping through a truly excellent cookbook has a magic all its own.
Pakistan is a new release, and the debut cookbook from Maryam Jillani. This cookbook, with possibly the most vibrant and mesmerizing cover I’ve ever seen, presents an expansive view of what Pakistani food is. Jillani includes dishes from Islamabad to Karachi in Pakistan but also dishes that originated in India and Afghanistan. It reminds me of when I learned that many of my favorite Thai dishes were originally from other places, like sweet and savory pad see ew from China, and thin, flaky Thai roti making its way over from India. Cuisine is not completely bound by borders and, like language, it influences neighbors and changes over time.
While this might just be an artist’s trained eye coordinating lovely visuals, I can’t help but connect the balance and contrast in the photography with how the flavors present themselves in the dishes of Pakistan.
A great cookbook for the fearless flavor seeker
That said, be aware that this cookbook may include ingredients that are hard to source for you depending on your region. While plain yogurt might be at your local supermarket, carom seeds or fresh curry leaves may not be. But don’t let that stop you in your tracks; there are a fair amount of recipes that completely use ingredients available in Western supermarkets. Additionally, Pakistan has an excellent section in the front of the book that discusses the fresh herbs and spices used in the recipes and how to substitute them if they can be.
The dish I made this week
Credit: Allie Chanthorn ReinmannI’d say this recipe is an eggplant-forward dish, but there are onions and tomatoes that share the spotlight. I chose it because the headnote says it’s well-loved for being so straightforward in preparation (I do love that) and because the picture showed me how it was to be served—red-orange stewed veggies over a sweep of tangy yogurt and herbs sprinkled over the top. I adore well-cooked (mushy) eggplant over yogurt. Add a spicy, salty sauce, and I have achieved all goals for the day.
How to buy it
The hardcover of Pakistan is stunning, so I’d recommend you go all out and get it. But I understand that if you’re a voracious cookbook reader, you might prefer the less obtrusive ebook for a lower price. As with most new hardcover cookbooks, you’ll likely be able to spot it easily at your local brick and mortar bookstore too.
Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands $9.99 at Amazon Shop Now Shop Now $9.99 at Amazon Read More Details
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