Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Taste of Persia A cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Naomi Duguid

Book - 2016

"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"--

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Location Call Number   Status
2nd Floor 641.5955/Duguid Checked In
Subjects
Cooking, Iranian.
Cooking, Georgian (South Caucasian)
Cooking, Azerbaijani.
Cooking, Armenian.
Cooking, Kurdish.
Published
New York : Artisan [2016]
Language
English
Main Author
Naomi Duguid (author)
Physical Description
392 pages : color illustrations, color maps ; 26 cm
Bibliography
Includes bibliographical references (pages 375-379) and index.
ISBN
9781579655488
  • Introduction
  • A New Era
  • Maps
  • Cuisines Without Borders
  • Flavors and Condiments
  • Salads and Vegetables
  • Soup Paradise
  • Stuffed Vegetables and Dumplings
  • Fish
  • Grilled Meat and Poultry
  • Stovetop Meat and Poultry
  • Rice and Other Grains
  • Flatbread Heartland
  • A Taste for Sweet
  • A Wealth of Fruit
  • A Closer Look
  • Travel Notes
  • Glossary
  • Annotated Bibliography
  • Acknowledgments
  • Index
Review by Library Journal Review

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 Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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