Cover image for Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Title:
Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
ISBN:
9781579655488
Physical Description:
392 pages : color illustrations, color maps ; 26 cm
Contents:
A new era -- 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.
Personal Subject:
Summary:
"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"--
Holds:

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On Order

Summary

Summary

Following up on Burma , her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish with abandon) and also the tart, as revealed in the ingenious use of sour plums, sour cherries, pomegranates and limes. There are the delectable filled dumplings, flatbreads and stuffed vegetables; plus gorgeous Persian rice dishes, grilled meats and skewered kebabs. There are fresh cheeses, sparkly salads, spice blends and spectacular sauces based on walnuts ground to a paste.


Author Notes

Naomi Duguid is a cook, writer, photographer, and great traveler. Her first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, her second book, was Cuisine Canada's Cookbook of the year. Her articles and photographs appear frequently in Food & Wine, Gourmet, and Fine Cooking magazines. She lives in Toronto with his two sons.

(Bowker Author Biography)


Reviews 1

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.


Table of Contents

Introductionp. 1
A New Erap. 4
Mapsp. 6
Cuisines Without Bordersp. 9
Flavors and Condimentsp. 17
Salads and Vegetablesp. 45
Soup Paradisep. 91
Stuffed Vegetables and Dumplingsp. 115
Fishp. 137
Grilled Meat and Poultryp. 159
Stovetop Meat and Poultryp. 179
Rice and Other Grainsp. 209
Flatbread Heartlandp. 237
A Taste for Sweetp. 275
A Wealth of Fruitp. 311
A Closer Lookp. 341
Travel Notesp. 352
Glossaryp. 354
Annotated Bibliographyp. 375
Acknowledgmentsp. 380
Indexp. 384