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

by Naomi Duguid

Hardcover

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Product Details

ISBN-13: 9781579655488
Publisher: Artisan
Publication date: 09/20/2016
Pages: 400
Sales rank: 148,636
Product dimensions: 7.60(w) x 9.90(h) x 1.40(d)

About 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.

Table of 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

Fish 137

Grilled Meat and Poultry 159

Stovetop Meat and Poultry 179

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

Acknowledgments 380

Index 384

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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