Afghan cuisine utilizes fresh, organic and unique ingredients and cooking methods, originating in Afghanistan, a country that was also uniquely positioned to carry the traits of its visiting cultures.

Located in the heart of central Asia, Afghanistan once served as the crossroad for many diverse cultures. The ancient city of Kabul was the meeting point for Europeans, Chinese, and Indian merchants, as well as intellectuals and spiritual leaders, and its multifaceted culinary identity evolved accordingly, fusing various blends of recipes.

The Best of Afghan Cooking, which adheres to traditional values by representing recipes prepared with fresh and organic ingredients, is summed up in one complete, pictorial chapter book comprising approximately 225 selective recipes, about 342 pages, and 15 chapters in the English language. Each recipe’s origin and ethnic and traditional value is described in a short paragraph, preceding the ingredient and procedure section. Each chapter also has an introductory section describing traditional customs and lifestyles related to that particular chapter.