Taste of Afghanistan Cookbook Signed

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Description: Afghan cuisine has a delicate and savory taste with which Americans are generally unfamiliar. One reason is that Afghans lack the technology that floods American supermarkets with packaged goods. Secondly, there is no canning or freezing in Afghanistan due to lack railroads for shipping and a lack of refrigeration. 

What results is the use of naturally-grown food devoid of the dubious benefits of modern technology. These foods are in a "holistic" state, free from pesticides, herbicides, hormones and antibiotics. Afghans eat only the foods in season which they obtain fresh daily from their own gardens or nearby farms. After the family eats, whatever is left over is handed to the p0or who Come to the door in the late afternoon. 

In order to reproduce as exactly as possible this "Taste of Afghanistan", I recommend only the freshest produce and meat, preferably organically grown, which is available in any good health food store. 

Since many of the recipes contain several kinds of protein, the vegetarian can eliminate meat and/or dairy items in a particular recipe and still obtain complete protein value, while retaining most of the dish's flavor. I also have had very good results in substituting millet or barley in several dishes where rice is called for. 

Afghans make their own butter and it is unsalted. In America, salted butter is not as high a quality as "sweet" butter, and the salt acts as a preservative. 

Whole spices and drięd herbs ground freshly with each recipe give the best flavor. An electric coffee mill or nut grinder is an asset in Afghan cooking. The Afghans use a mortar and pestle. 

Yoghurt is always plain and home-made from whole milk. Those found in natural food stores are best. For people on low-fat diets, a good-quality low-fat yoghurt will do. 

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Condition: Very light shelf wear and light staining on backcover. Further good condition.