Call number
Collection
Publication
New York : Artisan, [2016]
Pages
392
Description
"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"--
Awards
IACP Cookbook Award (Winner — 2017)
James Beard Foundation Award (Winner — International — 2017)
Language
Original publication date
2016
Physical description
392 p.
ISBN
9781579655488
Similar in this library
User reviews
LibraryThing member Dokfintong
Ms Duguid's starting point for this book is the Persian kingdom of Darius the Great and his father Cyrus 486 BCE. She contends that the 5 countries of the book's focus (and Kurdisan isn't a country yet, BTW) are tied together not by any cultural or linguistic features but by Persian influenced
The resulting book is a hodgepodge of recipes (some of which are quite important within their cultural context) and quite a lot of descriptive text that tries to forge a coherent story of really quite disparate cuisines.
I received a review copy of "Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan" by Naomi Duguid (Artisan) through NetGalley.com.
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food. Well, I am writing this today from Erbil (Arbil, Irbil,Hewler), capital of the devolved Kurdish Region of Iraq that may someday become Kurdistan, and I think that Ms Duguid is reaching too far, in particular by downplaying the eastward and westward sweeps of culture as Persia was subsequently conquered by the Greeks under Alexander the Great, the rise of the Armenian Empire that reached its peak in 69 BCE, the more recent Ottoman Empire that reached its peak in 1683, and the Soviet Union that absorbed Georgia, Azerbaijan, and Armenia in the 20th century. I have worked and eaten my way across this region (and studied a couple of the languages) and I do not see the Persian link she sees. As a matter of fact, I am astonished sometimes by the differences in everyday foods across some of these borders – for example, the dumpling line, which seems to stretch along western Iran. East of the line steamed or boiled veg and non-veg dumplings (manti, vereniki, pelmeni) are common, here in Kurdistan and onward west to ravioli country they are not to be found. Certainly the people of the region do not see a Persian link in their foodways. Climate, topography, agriculture, and trade have been far more important.The resulting book is a hodgepodge of recipes (some of which are quite important within their cultural context) and quite a lot of descriptive text that tries to forge a coherent story of really quite disparate cuisines.
I received a review copy of "Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan" by Naomi Duguid (Artisan) through NetGalley.com.
Show Less
LibraryThing member Welsh_eileen2
A wonderful jewel of a cookery book!
The author's descriptions of the country and the ingredients used in the dishes she makes are mouthwatering to say the least.
Very highly recommended.
I was given a digital copy of this book by the publisher Artisan via Netgalley in return for an honest unbiased
The author's descriptions of the country and the ingredients used in the dishes she makes are mouthwatering to say the least.
Very highly recommended.
I was given a digital copy of this book by the publisher Artisan via Netgalley in return for an honest unbiased
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review. Show Less
LibraryThing member tldegray
Food of Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.
Introduction: Includes maps and a section entitled "cuisines without borders." Also a glossary (which includes food) and annotated bibliography. There is so much history and culture spread throughout this book and within the recipes. It's a
Photos: Gorgeous. Photos of locales, foods, and finished recipes.
Recipes: Easy to follow, with alternative cooking methods mentioned.
Introduction: Includes maps and a section entitled "cuisines without borders." Also a glossary (which includes food) and annotated bibliography. There is so much history and culture spread throughout this book and within the recipes. It's a
Show More
delight to read.Photos: Gorgeous. Photos of locales, foods, and finished recipes.
Recipes: Easy to follow, with alternative cooking methods mentioned.
Show Less