The first major cookbook on Pakistani food, featuring breathtaking photography and over 100 delicious, achievable recipes.
Pakistan (Hardie Grant, 2025) is a groundbreaking cookbook that explores the country’s many regional cuisines, making Pakistani food more accessible than ever to cook and enjoy at home. Thanks to shared borders with Afghanistan, China, India, and Iran, as well as a rich history of migration and trade, Pakistani cuisine draws upon a marvelous array of flavors and ingredients, making food one of the country’s finest qualities.
BEST COOKBOOK OF THE YEAR: The Los Angeles Times, The Washington Post, NPR, Bon Appétit, Serious Eats, The Strategist
EDITORIAL REVIEWS
“In this groundbreaking and memorable debut, journalist Maryam Jillani invites readers into the Pakistani home kitchen for a tour of one of the world’s most exciting cuisines. Jillani is a gifted storyteller, and the book is filled with colorful descriptions of cooking that span generations, religious beliefs, and a country with breathtaking natural beauty. I’m thrilled Pakistan ― a book to cook from, a book to read ― is here for all to discover.”
— Matt Rodbard, author of Koreaworld and editor of TASTE
“With great care and the diligence of a seasoned reporter, Maryam Jillani has done the long-overdue work of capturing Pakistani cooking in all its complexity, dynamism, and nuance. What’s resulted is a definitive work that people will cook from, and treasure, for years to come.”
— Mayukh Sen, author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America
“This is the Pakistani cookbook I’ve been waiting for! A mouthwatering celebration of a beautiful country. These recipes and stories will warm your heart.”
— Yasmin Khan, author of Zaitoun, Ripe Figs, and The Saffron Tales
"With Pakistan, Maryam Jillani has gifted us a refreshingly modern and clear-eyed portrait of a country and its cuisine. It is vivid, transporting, and practical — no cookbook collection is complete without it." — Mahira Rivers, writer and restaurant critic
"A book that I want to cook from, but also one that I want to hold — beautifully designed, with chapter openers that look like they're block-printed, an arresting debossed cover, and photos that bring you to the streets and countryside of Pakistan." — Amanda Hesser, founder of Food52
"Each dish tells a story and each photograph captures a feeling and a moment where the food speaks for itself. Having this book helps me bridge the food of my family and the food I can now share with my friends and colleagues in the West." — Fatima Khawaja, Saveur
"If you think of Pakistani food, what comes to mind might be hearty curries or kebabs. But Maryam Jillani is here to tell you, persuasively, that there is so much more." — Hannah Bloch, NPR