Read Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid Online
Read [Naomi Duguid Book] ! Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan Online * PDF eBook or Kindle ePUB free. Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan 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. Nearly 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
| Title | : | Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan |
| Author | : | |
| Rating | : | 4.20 (520 Votes) |
| Asin | : | 1579655483 |
| Format Type | : | paperback |
| Number of Pages | : | 400 Pages |
| Publish Date | : | 2014-12-24 |
| Language | : | English |
A glorious addition to my cookbook collection Sue Ellen Wolcott Not only is this book gorgeous, but I positively drooled over the pictures of the completed recipes, and then again over the recipes themselves. I look forward with great pleasure to cooking any number of dishes from this cookbook.. I haven't used any of the recipes so far, Rozlyn McLean I haven't used any of the recipes so far, but just the history and notes about the peoples of these lands is invaluable!. Ira W. said A book to enjoy. Due to the political situation I read a lot about this part of the world lately and when I saw this cookbook on offer I was curious. I cook a lot and I always love to explore other countries' recipes - and the countries themselves as well.This cook book is re
So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. 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,
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. Nearly 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.. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. “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. 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
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