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

Overview - Winner, James Beard Award for Best Book of the Year, International (2017)
Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)

Named a Best Cookbook of the Year by The Boston Globe , Food & Wine , The Los Angeles Times , The New York Times , The New York Times Book Review , The San Francisco Chronicle , USA Today , and The Wall Street Journal

"A reason to celebrate .

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More About Taste of Persia by Naomi Duguid
Winner, James Beard Award for Best Book of the Year, International (2017)
Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)

Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal

"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. 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. More than 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.

  • ISBN-13: 9781579655488
  • ISBN-10: 1579655483
  • Publisher: Artisan Publishers
  • Publish Date: September 2016
  • Page Count: 400
  • Dimensions: 9.9 x 7.5 x 1.3 inches
  • Shipping Weight: 3.15 pounds

Related Categories

Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Essays & Narratives
Books > Travel > Asia - Central

BookPage Reviews

Cooking: Kitchen tactics

“Eat thoughtfully, live joyously.” That’s the mantra of Amanda Hesser and Merrill Stubbs, the founders of the very popular Food52 website. Their latest cookbook, Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead, is a perfect guide to maintaining their happy, heartfelt cooking philosophy. It’s hard to eat thoughtfully if you’re racing home from work and don’t have time to shop, let alone cook. Hesser and Stubbs have been there; they run a business and have kids. They’ve found that they need to shop and cook on weekends, and they need to be organized. Therefore, this book is arranged by season and menu, and every dinner includes recipes that can be stretched and varied. Each recipe comes with a game plan, a time-saving grocery list and tactical tips galore. With Hesser and Stubbs at your side, weeknight dinners are not only doable, they’re delectable.

Victuals: An Appalachian Journey, with Recipes is Ronni Lundy’s ode to the people, places and food of the southern Appalachian Mountains. To find the culinary soul of Appalachia, Lundy drove 4,000 miles, zigzagging through the mountains, meeting home cooks, growers, curers, preservers of food and tradition and innovative chefs cooking in a way that has long been both seasonal and sustainable. With Victuals, you can hear their stories and cook their regional recipes redolent of past and present—Spring Ramp Pot Roast, Kentucky Kimchi, Real Cornbread, Speckled Butter Bean Cassoulet with Rabbit Confit, Hominy & Wilted Greens, Spiced Pickled Peaches, Sorghum & Apple Sticky Pudding. And Lundy seasons it all with her evocative essays that make the mountains sing and gently undo the stereotypes that have clouded their vitality.

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: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, Duguid’s latest, is a glorious trip through these five countries that once were part of the Persian empire. They share borders and culinary traditions, even though they speak many different languages and practice many different religions. These are cuisines that use walnuts, pomegranates and other tart fruits, lots of eggplant, chickpeas, saffron and fresh herbs. In this part of the world, kebabs are grilled, rice is celebrated and flatbreads are folded over myriad fillings. Most of us won’t get to these fabled lands, but now their dishes can become part of our own culinary culture.


This article was originally published in the October 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

BAM Customer Reviews