Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

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Artisan Books, Sep 6, 2016 - Cooking - 384 pages
2 Reviews
Winner, James Beard Award for Best Book of the Year, International (2017)
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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LibraryThing Review

User Review  - Dokfintong - LibraryThing

Ms Duguid's starting point for this book is the Persian kingdom of Darius the Great and his father Cyrus 486 BCE. She contends that the 5 countries of the book's focus (and Kurdisan isn't a country ... Read full review

LibraryThing Review

User Review  - Welsh_eileen2 - LibraryThing

A wonderful jewel of a cookery book! The author's descriptions of the country and the ingredients used in the dishes she makes are mouthwatering to say the least. Very highly recommended. I was given ... Read full review

Contents

Introduction
1
A New Era
4
Maps
6
Cuisines Without Borders
9
Flavors and Condiments
17
Salads and Vegetables
45
Soup Paradise
91
Stuffed Vegetables and Dumplings
115
Rice and Other Grains
209
Flatbread Heartland
237
A Taste for Sweet
275
A Wealth of Fruit
311
A Closer Look
341
Travel Notes
352
Glossary
354
Annotated Bibliography
375

Fish
137
Grilled Meat and Poultry
159
Stovetop Meat and Poultry
179
Acknowledgments
380
Index
384
Copyright

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About the author (2016)

Naomi Duguid is a writer, photographer, teacher, cook, and world traveler. Her most recent cookbook, Burma, brought news of a long-forgotten part of the world and was winner of the 2013 IACP Cookbook Award for Culinary Travel and the Taste Canada Food Writing Award. Her previous award-winning titles, co-authored with Jeffrey Alford, include Flatbreads & Flavors: A Baker’s Atlas, their first book, which won a James Beard Award for Cookbook of the Year; Seductions of Rice; Hot Sour Salty Sweet, also a James Beard Cookbook of the Year; Mangoes & Curry Leaves; and Beyond the Great Wall.

Duguid’s articles and photographs appear regularly in Lucky Peach, Food & Wine, and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto’s Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.

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