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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

5.0 2
by Naomi Duguid
 

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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

Overview


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.

Editorial Reviews

From the Publisher

“For an introduction to Persian cuisine, pick up Naomi Duguid’s new cookbook. Through rich storytelling and recipes from her travels, Duguid explores the culinary heritage that unites Iran, Georgia, Armenia, Azerbaijan and Kurdistan.”
—Food & Wine
 
“Brilliant. . . . One of the most excitingly accessible books of the season, combining nuanced diasporic traditions, straightforward recipes and easy-to-find ingredients.”
—USA Today

“In lieu of a Persian grandmother . . . any eager cook will be well-served by Naomi Duguid, the globe-trotting author of Taste of Persia. . . . Too many Persian cookbooks c an be overly technical; they miss the soul of the thing. With one foot in the old world and one in the new, Ms. Duguid does a beautiful job of translating complex concoctions into accurate, easy-to-follow recipes that reflect not just the flavors but the spirit of the countries that once made up the Persian Empire.
—The Wall Street Journal
 
“For years [Naomi Duguid] has been writing deep-dive books with a photographic National Geographic bent and recipes that work. Taste of Persia . . .  [is] particularly timely. Duguid captures dishes that reflect history and culture while being simply what’s on the table.”
The Los Angeles Times, Our Favorite Cookbooks of Fall 2016

“While the recipes are appetizing and approachable, this book is about more than cooking—it’s about better understanding a region and its people. Now, more than ever, books like Duguid’s make for vital reading.”
The San Francisco Chronicle, Our Favorite Cookbooks from 2016

“A fascinating culinary excursion. . . . Taste of Persia opens with a map, which illustrates Ms. Duguid’s wise observation that regional cooking doesn’t respect borders. So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. We are seduced from the start with the flavors of the region: saffron (most of the world’s supply comes from this part of the world), mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. Ms. Duguid’s discoveries on these intrepid travels are shared in stories and pictures, along with an abundance of recipes.”
—The New York Times, The Best Cookbooks of Fall 2016

“Gorgeous and useful.”
—The Seattle Times

“Intensely fragrant foods and evocative travel writing. . . . This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place.”
—Library Journal, starred review

“Naomi Duguid’s cookbooks belong to their own genre—they are unique travel journals studded with history, geography and ethnography, along with fabulous photos of the people she meets and the places she goes. Then, of course, there are the intriguing, detailed recipes she collects. It’s more than armchair travel—you become immersed in the culinary culture of a faraway part of the world. Taste of Persia, Duguid’s latest, is a glorious trip through these five countries that once were part of the Persian empire.”
—BookPage, Top Pick in Cookbooks

“A brilliant and beautiful book.”
—Montreal Gazette
 

“This book is not singularly about ‘Persian food.’ It is about a culinary region and culture, about transcending borders, about contextualizing a rich, edible heritage. . . . Though Duguid tested recipes over and over again in her kitchen in Toronto, the recipes rightfully belong to the women she met during her travels. The book celebrates unsung food artists who have shared their cooking practices and recipes through centuries of oral tradition and culture. . . . Sometimes it takes an outsider who has a different perspective, to look at a region with appreciation and talk about the historical ties and culinary links.”
—The Globe & Mail
Library Journal
★ 10/15/2016
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.

Product Details

ISBN-13:
9781579655488
Publisher:
Artisan
Publication date:
09/20/2016
Pages:
400
Sales rank:
22,761
Product dimensions:
7.60(w) x 9.90(h) x 1.40(d)

Meet the Author


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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Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
A wonderful cook book , great information about Persian culinary . Easy to follow directions . Love it !
jeanniezelos More than 1 year ago
Taste of Persia, A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.  Naomi Duguid Review from Jeannie Zelos book reviews Genre:  non-fiction  I adore cookery books, and when they’re combined with real stories about the food in its natural setting, grow locally and eaten how the natives of that country eat it – well, its a wonderful treat. I loved the recipes, beautifully illustrated and described so as to make me drool....While I’m reading I’m mentally going through my cupboards thinking “do I have that spice? This herb? Shall I try that recipe next time the family are all here?” The little anecdotes that accompany the recipes are great, made me feel there with Naomi, made me want to shut my eyes and dream, feel the heat and dust, smell the fragrance of a myriad of spices and herbs, hear the babble of voices selling food on the markets. I love books like this that set food where it should be, don’t take a recipe and present it in isolation. A strawberry picked straight off the plant on a warm summer morning tastes very different to one presented in the sterility of a supermarket. They’re both strawberries but we taste with our eyes and ears, use our senses to feels what’s around us, and that creates something more than just “taste” to me. I’m an artist and when I see a painting I like I love to try to see who it was constructed, know the story behind the inspiration – that adds to my enjoyment as much as seeing the work does.In the same way when its food I want to think of where a recipe originated and how, why that cheese was used, why this spice was chosen to add flavour. Its how a recipe is built up what is so fascinating to me, and when we know the stories of the locals, know what food grows best where, and can see how those recipes developed over time that makes me best appreciate them. Sometimes its a simple as the UK tradition of roasts, casseroles, long slow cooking which developed over centuries where we were a heavily wooded isle so fuel was plentiful, and food could be left simmering all day while other tasks completed, but in countries where fuel was scarce, cutting food into small pieces or shreds and then quickly stir frying became the norm. Then of course there are the things that grow best in each place, and the lack of refrigeration that led to highly spiced foods and curries developing in some countries, possibly to help disguise some flavours and to add an element of preservation. Herbs and spices can do so much more than just add flavour. Food isn’t just fuel, but a time for people to gather and share experiences, and that comes over so strongly here and makes this book not only a visual feast but a whole learning experience too.   Stars: Five, a fabulous read, a cook book that appeals to the brain as well as the taste-buds. ARC supplied by Netgalley and publisher