An Epicurean Voyage through Pakistan
Pakistan is home to many diverse communities, each boasting a cuisine that has been influenced by the country’s rich history and varied topography. Food Prints celebrates this diversity and is a unique effort to bring to the reader the plethora of dishes popular in the country, tracing their origin and even the legends surrounding some of them. A colourful book, it encompasses recipes from across the country, and also includes some of the author’s favourites from her personal repertoire.
At a time when there is a plethora of books on cuisine, Shanaz Ramzi has come out with a refreshingly different publication. She provides you with a historical and geographical perspective to Pakistani cuisine. The book should interest gourmets and gourmands alike.
– Asif Noorani, author and journalist
This book is simply dripping with jewels. It is more than a book of recipes. It is, in fact, an authentic and veritable compendium of the cuisine of Pakistan evolved over time in Pakistani homes. Profusely illustrated in glorious colour, it is spread over a very wide spectrum and there is evidence of considerable, laborious and painstaking research in collecting such an astonishing variety of dishes and cooking techniques. The amount of effort put into this book is extraordinary. There is also a well-informed smartness about the selection from a very wide swathe which covers all the four provinces. She provides great background information which helps the reader to understand the reasons for some of the rich diversity of styles. Her love for her country and Pakistani food is reflected in her book which is a testament to simple ingredients producing sublime tastes.
– Anwer Mooraj, columnist
It is an excellent, well-written book that will become the standard reference work on the subject.
– Colleen Taylor Sen, author of
Curry: A Global History and Food Culture in India
I think this is a gem of a book. . . . It has a lot of history of Pakistan and the different cultures found there. I like the way the cultures were described and the different foods they use. . . .
– Tahera Rawjit, author of
Simply Indian: Sweet and Spicy Recipes from India, Pakistan and East Africa
Shanaz Ramzi has been working as a freelance journalist since 1994. A prolific writer, she has written on a variety of subjects for various publications, both local and international, and has served as the Karachi correspondent for a Dubai-based newspaper, Emirates Today.
A regular contributor to the magazine section of the English daily Dawn and the monthly magazine Newsline, Ramzi has been twice nominated for the Gender in Journalism Award by UNESCO. She joined HUM Network Ltd. in October 2004 as Head of Publications and Public Relations and as editor of HUMSAY, the premier media magazine of the country. She is currently serving there as General Manager, Publications and Public Relations, and Editor of Masala TV Food Mag, Pakistan’s widely circulated food magazine.