Taste of Persia
A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
by Naomi Duguid
ebook
2 of 3 copies available
Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)
Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal
“A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times
Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah.
Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
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Creators
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Publisher
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Release date
September 6, 2016 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781579657277
- File size: 111030 KB
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EPUB ebook
- ISBN: 9781579657277
- File size: 111030 KB
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Languages
- English
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Reviews
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Starred review from October 15, 2016
Talented Canadian writer and photographer Duguid (Burma: Rivers of Flavor) brings together intensely fragrant foods and evocative travel writing in this exploration of Persian culinary tradition. Introducing herbaceous and piquant recipes such as tart-sweet apricot and raisin relish, roasted fish with walnut paste, Kurdish golden rice, and rosewater cookies, she relates memories from her journeys along with thoughtful reflections on key ingredients and techniques. There are striking photographs throughout as well as useful supplementary sections, including a glossary, an annotated bibliography, and "travel notes" with advice on planning trips to the regions covered in the book. VERDICT This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place.
Copyright 2016 Library Journal, LLC Used with permission.
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