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

by Duguid, Naomi [author.].
Material type: materialTypeLabelBookPublisher: New York : Artisan, [2016]Description: 392 pages : color illustrations, color maps ; 26 cm.ISBN: 9781579655488; 1579655483.Subject(s): Cooking, Iranian | Cooking, Georgian (South Caucasian) | Cooking, Azerbaijani | Cooking, Armenian | Cooking, Kurdish | COOKING -- Regional & Ethnic -- General | COOKING -- Essays & Narratives | TRAVEL -- Asia -- Central | Cookbooks | Cookbooks | Cookbooks
Contents:
Getting situated -- A map of greater Persia -- Cuisines without borders -- A little geography -- Flavors and condiments -- Salads and vegetables -- Soups -- Stuffed vegetables and dumplings -- Fish -- Grilled meat and poultry -- Stovetop meat and poultry -- Rice -- Flatbread heartland -- Grains and beans -- A taste for sweet -- A wealth of fruit -- A closer look.
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"-- Amazon.com.
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Item type Home library Collection Shelving location Call number Status Date due Barcode
Books Books Altadena Main Library
Adult Collection Adult NonFiction 641.595 DUG (Browse shelf) Available 39270004677922

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references (pages 375-379) and index.

Getting situated -- A map of greater Persia -- Cuisines without borders -- A little geography -- Flavors and condiments -- Salads and vegetables -- Soups -- Stuffed vegetables and dumplings -- Fish -- Grilled meat and poultry -- Stovetop meat and poultry -- Rice -- Flatbread heartland -- Grains and beans -- A taste for sweet -- A wealth of fruit -- A closer look.

"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"-- Amazon.com.

Table of contents provided by Syndetics

  • Introduction (p. 1)
  • A New Era (p. 4)
  • Maps (p. 6)
  • Cuisines Without Borders (p. 9)
  • Flavors and Condiments (p. 17)
  • Salads and Vegetables (p. 45)
  • Soup Paradise (p. 91)
  • Stuffed Vegetables and Dumplings (p. 115)
  • Fish (p. 137)
  • Grilled Meat and Poultry (p. 159)
  • Stovetop Meat and Poultry (p. 179)
  • Rice and Other Grains (p. 209)
  • Flatbread Heartland (p. 237)
  • A Taste for Sweet (p. 275)
  • A Wealth of Fruit (p. 311)
  • A Closer Look (p. 341)
  • Travel Notes (p. 352)
  • Glossary (p. 354)
  • Annotated Bibliography (p. 375)
  • Acknowledgments (p. 380)
  • Index (p. 384)

Reviews provided by Syndetics

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.

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