The first major cookbook on Pakistani food, Pakistan puts this delicious and varied cuisine in its cultural context. Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvelous array of flavors and ingredients that make food one of the country’s finest qualities. With over 100 recipes for sauces, chutneys, aromatic curries and subtly spiced vegetables, Pakistan is a perfect introduction to readers new to the cuisine and a welcome reminder of favorites to those already familiar. A few of the recipes that await: Spiced Chicken Dumplings , Lentil Fritters in Yogurt , Tangy Potato Curry , Slow-Cooked Lamb , Saffron-Infused Flatbread, and Parsi Wedding Custard . Along with essays profiling each of the country’s regions, abundant and dramatic photography, and a showstopping package, Pakistan is a cookbook to be read, savored, and cooked from every night.