ACKNOWLEDGEMENTS ; FOREWORD ; INTRODUCTION ; 1. A LOOK AT PAKISTAN'S GEOGRAPHY AND ANTHROPOLOGY ; 2. COOKING THE PAKISTANI WAY ; 3. GENERAL MEAL PATTERNS ; 4. INGREDIENTS COMMONLY USED IN LOCAL CUISINE ; 5. CULINARY CHANGES OVER TIME ; 6. CUISINE OF KHYBER PAKHTUNKHWA, FATA, GILGIT-BALTISTAN AND AZAD KASHMIR ; 7. CUISINE OF PUNJAB ; 8. CUISINE OF BALOCHISTAN ; 9. CUISINE OF SINDH ; 10. CUISINE OF KARACHI ; 11. UNIVERSALLY FAVOURITE SNACKS FOR ALL OCCASIONS ; 12. SPECIAL OCCASIONS AND FOOD TRADITIONALLY ASSOCIATED WITH THEM ; 13. AUTHOR'S PERSONAL SELECT RECIPES OF DISHES FROM ACROSS PAKISTAN ; GLOSSARY ; BIBLIOGRAPHY
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.
Food Prints is an entertaining introduction to the diversity of Pakistani cuisine * Akin Ajayi, The Times Literary Supplement *