Taste of Persia Book Review
|Title:||Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan|
|Published:||September 20, 2016, Artisan|
|No. of Pages:||400|
|Cover Price:||$35.00 Hardcover, $9.99 Kindle|
One of the things that makes cookbooks featuring foreign foods special, is the addition of pictures of the people, the country, and of course, the food. Taste of Persia features all of these things, along with mouthwatering recipes. Veteran cookbook author, Naomi Duguid, has outdone herself with this beautiful and fascinating cookbook. The ongoing unrest in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan has generated interest in their cultures, and this book is a fun way to explore these countries that are so foreign to those of us who live in the USA and Europe.
Recipes include simple salads, several with cucumbers, including cucumber and tomato salad with pomegranate molasses which was quick and easy to make, and very refreshing, and another cucumber salad with sumac, which is a spice that can be ordered online. There are also several recipes for kabobs, and a favorite at our house is the Marinated Pork Kabobs which also include pomegranate molasses. There is a recipe for a classic Iranian Pomegranate Chicken and Walnut Stew, and a Georgian Leek Pâté, along with several luscious Persian and Kurdish rice dishes. Bulgur Bread, boomerang breads and several stuffed breads will satisfy anyone’s carb cravings, and the desserts – cookies, pastries, and puddings – are worth every calorie.
Some of the recipes call for fairly exotic ingredients that aren’t available in regular grocery stores. However, most cities, especially those with a Middle Eastern population, have a Mediterranean grocery store. For those living in an area without one, the ingredients (like pomegranate molasses, halvah, sumac, etc.) can be ordered online. Duguid has included instructions for making some of the harder-to-find ingredients at home if one has the inclination.
This cookbook is well-written and well-organized; the recipes are easy to follow, and turn out picture-perfect. It is highly recommended for cooks from beginning to advanced who have an interest in other cultures and tastes.
Special thanks to NetGalley for supplying a review copy of this cookbook.
This book may be purchased at Amazon:
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
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