Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan /Material type: BookPublisher: New York : Artisan, 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
|Item type||Home library||Collection||Shelving location||Call number||Status||Date due||Barcode|
|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)