Taste of Persia : a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan /
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...
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| Format: | Book |
| Language: | English |
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New York :
Artisan,
[2016]
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| Summary: | 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 twenty years, has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. |
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| Physical Description: | 392 pages : color illustrations, color maps ; 26 cm. |
| Bibliography: | Includes bibliographical references (pages 375-379) and index. |
| ISBN: | 9781579655488 1579655483 |