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

Taste of Persia

A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Hardcover

Published: 1st October 2016
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RRP $75.00
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Published: 6th September 2016
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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.

About the Author

Naomi Duguid is the author, along with Jeffrey Alford, of six award-winning books on food and travel: Flatbreads & Flavors, HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, Mangoes and Curry Leaves, and Beyond the Great Wall. In stories, recipes, and photographs, the books explore daily home-cooked foods in their cultural context. Her newest book, Pinch of Turmeric, Squeeze of Lime, is a collection of recipes and travel tales from Burma.

Naomi Duguid, traveler, writer, photographer, is often described as a culinary anthropologist. She is a contributing editor of Saveur magazine, gives photo-talks about food and travel, and writes a weekly blog. She conducts immersion food tours in northern Thailand each winter and calls both Toronto and Chiang Mai home.

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Taste of Persia
 
4.0

(based on 1 review)

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4.0

i love this book, I felt I was there

By 

from port macquarie nsw

About Me Bookworm

Verified Buyer

Pros

  • Deserves Multiple Readings
  • Easy To Read
  • Informative
  • Page-Turner
  • Well Written

Cons

    Best Uses

    • Gift
    • Reference
    • Travel Reading

    Comments about Taste of Persia:

    This is such an informative book. There is so much information, written in such an entertaining way. The recipes are great an "doable"., with easy to find ingredients

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    "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 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" "Must-try recipes like saffron-tinted dumplings and hearty spiced stews. Food & Wine A new book from Naomi Duguid is a reason to celebrate . . . 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 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 Gorgeous and useful. The Seattle Times A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels. The Wall Street Journal Duguid s latest and possibly greatest. . . . [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 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 Reading one of [Naomi Duguid s] books is like boarding a flight for a trip you ve always wanted to take. FoodandWine.com Though Persia spans many countries Armenia, Azerbaijan, Georgia, Iran, and Kurdistan the cuisines of the region share much in common. Here, famed traveling cookbook author Naomi Duguid traces the throughlines of this region. The book s 125 recipes cover the pilafs and breads and grilled meats of Persian cuisine, from feasts to simple meals. All this alongside history and cultural background, and photography. Epicurious, The 25 Most Exciting New Cookbooks Naomi Duguid travels the world like we all wish we did: going with the motions, without much planned before it happens, eating a ton. She's the epitome of an explorer, and her books Taste of Persia her latest, Burma the one before that approach the geography with the same enthusiasm, curiosity, and deep knowledge. Food52 " A new book from Naomi Duguid is a reason to celebrate . . . 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 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 Gorgeous and useful. Seattle Times Though Persia spans many countries Armenia, Azerbaijan, Georgia, Iran, and Kurdistan the cuisines of the region share much in common. Here, famed traveling cookbook author Naomi Duguid traces the throughlines of this region. The book s 125 recipes cover the pilafs and breads and grilled meats of Persian cuisine, from feasts to simple meals. All this alongside history and cultural background, and photography. Epicurious, The 25 Most Exciting New Cookbooks A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels. The Wall Street Journal 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 Given her obsession with global crossroads and her talent for explaining humanity through the movement of ingredients and techniques and cultures, Iran seemed like a perfect choice [for Duguid s new book]. Roads and Kingdoms Naomi Duguid travels the world like we all wish we did: going with the motions, without much planned before it happens, eating a ton. She's the epitome of an explorer, and her books Taste of Persia her latest, Burma the one before that approach the geography with the same enthusiasm, curiosity, and deep knowledge. Food52 " Though Persia spans many countries Armenia, Azerbaijan, Georgia, Iran, and Kurdistan the cuisines of the region share much in common. Here, famed traveling cookbook author Naomi Duguid traces the throughlines of this region. The book s 125 recipes cover the pilafs and breads and grilled meats of Persian cuisine, from feasts to simple meals. All this alongside history and cultural background, and photography. Epicurious, The 25 Most Exciting New Cookbooks A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels. The Wall Street Journal 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 Given her obsession with global crossroads and her talent for explaining humanity through the movement of ingredients and techniques and cultures, Iran seemed like a perfect choice [for Duguid s new book]. Roads and Kingdoms Naomi Duguid travels the world like we all wish we did: going with the motions, without much planned before it happens, eating a ton. She's the epitome of an explorer, and her books Taste of Persia her latest, Burma the one before that approach the geography with the same enthusiasm, curiosity, and deep knowledge. Food52 " A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels. The Wall Street Journal"

    ISBN: 9781579655488
    ISBN-10: 1579655483
    Audience: General
    Format: Hardcover
    Language: English
    Number Of Pages: 400
    Published: 1st October 2016
    Publisher: Artisan
    Country of Publication: US
    Dimensions (cm): 24.7 x 19.0  x 3.1
    Weight (kg): 1.44