| Physical Description |
392 pages : color illustrations, color maps ; 26 cm |
| Note |
Includes bibliographical references (pages 375-379) and index. |
| Contents |
A new era -- Cuisines without borders -- Flavors and condiments -- Salads and vegetables -- Soup paradise -- Stuffed vegetables and dumplings -- Fish -- Grilled meat and poultry -- Stovetop meat and poultry -- Rice and other grains-- Flatbread heartland -- A taste for sweet -- A wealth of fruit -- A closer look -- Travel notes. |
| 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 20 years, has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach"-- Amazon.com. |
| Subject |
Cooking, Iranian.
|
|
Cooking, Georgian (South Caucasian)
|
|
Cooking, Azerbaijani.
|
|
Cooking, Armenian.
|
|
Cooking, Kurdish.
|
|
