Parwana: Recipes and stories from an Afghan kitchen Hardcover – 29 September 2020
See all formats and editions Hide other formats and editions
|New from||Used from|
FREE delivery: Wednesday, 28 Oct on orders over $39.00 shipped by Amazon.
Fastest delivery: Tuesday, 27 Oct
Order within 21 hrs and 34 mins
Order within 21 hrs and 34 mins
Frequently bought together
Pre-order Books. Order now from our extensive selection of books coming soon with Pre-order Price Guarantee.
If the Amazon.com.au price decreases between your order time and the end of the day of the release date, you'll receive the lowest price. Shop now
About the Author
Durkhanai is involved with the day-to-day responsibilities of the family-run eating places in Adelaide - Parwana and Kutchi Deli Parwana. She also writes freelance opinion-editorial pieces for a range of newspapers and websites, and is undertaking a Fellowship for Social Equity funded by the Atlantic Institute in New York.
4.8 out of 5
25 global ratings
Review this product
Top review from Australia
There was a problem filtering reviews right now. Please try again later.
Reviewed in Australia on 14 October 2020
I came across this book by accident in a Sydney bookshop. It's honestly amazing - so many recipes that I've eaten for years but never really knew how to make. This book has demystified Afghan cooking. As an Afghan Australian - thank you for writing this book. Have already tried some of the delicious recipes.
Top reviews from other countries
A keeperReviewed in the United Kingdom on 16 October 2020
This is not a complaint. Hopefully the glitch can be remedied in future editions, but i did very nearly returned this book for refund. The chapters have a logic that bear no relation to meal order or food group, so if you go to the index, decide you like the sound of chicken with turmeric and yoghurt, you will have a hard time finding it on kindle. The index gives page numbers used in printed copies, kindle search uses location numbers and on my ipad kindle, page number for some reason is not a feature. I wasted fifteen minutes googling kindle help. Then i did the the next best thing, look up headings at the book beginning, discovered only afghan/farsi names of dishes are used, no translation. At that moment i decided in anger both the author and editor must be thoughtless idiots, if they were more imaginative they would appreciate readers needs, if they werent so stuck on their ‘not that creative thing’ of recounting afghan experience in a pseudo-literary way, with sprinkling of recipes here and there like garnishes, they wouldn't end up with this mess. Nonetheless, the book was still heads and shoulders above other afghan cookbooks i already have, and i did genuinely respect and appreciate the voices and experiences behind the stories. Having had to go through each page heading to locate the chicken recipe meant I acquired a large vocabulary in a matter of minutes, brought me closer to the food. I was a little disappointed there was no mention of food history of that region in ancient times, but still felt this was a keeper.
Mohammed Hasson Ali
Will do for Afghan cooking what Sabrina Ghayour did for PersianReviewed in the United Kingdom on 7 October 2020
This book blew me away , the recipes , the pictures and most of all the backstory of the authors. This in my opinion is the definite book on Afghani cuisine . Thank you Diane Henry for reviewing this in your column otherwise I would have missed it . First on the list will be Chapli Kebabs
Mr. A. Ward - Lewis bUni FIH
Waiting for a comment from my daughterReviewed in the United Kingdom on 17 October 2020
It is a gift
Love love love!!!Reviewed in Canada on 15 October 2020
Oh how I dreamed about a book that contained all classic Afghan recipes! Did not dissapoint! Amazing! Thank you Farida Ayubi jan! :)