Taste of Persia / a cook's travels through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan / Naomi Duguid.
- 4 of 4 copies available at Evergreen Indiana.
0 current holds with 4 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Lebanon PL - Lebanon||641.5955 DUG (Text)||34330512958290||Adult - Non-Fiction||Available||-|
|Perry Co PL - Tell City Main Library||641.5 DUG (Text)||70621000212895||Adult - Non Fiction||Available||-|
|Plainfield-Guilford Twp PL - Plainfield||641.5955 Duguid (Text)||31208912487073||non-fiction||Available||-|
|Zionsville PL - Hussey-Mayfield Memorial Branch||641.5955 DUGUID (Text)||33946003154833||New Books . 2nd Floor||Reshelving||-|
- ISBN: 9781579655488
- ISBN: 1579655483
- Physical Description: 392 pages : color illustrations, color maps ; 26 cm
- Publisher: New York, NY : Artisan, a division of Workman Publishing Company, Inc., 
|Bibliography, etc. Note:|| Includes bibliographical references (pages 375-379) and index.
|Formatted Contents Note:|| Getting situated -- A map of greater Persia -- Cuisines without borders -- A little geography -- Flavors and condiments -- Salads and vegetables -- Soups -- Stuffed vegetables and dumplings -- Fish -- Grilled meat and poultry -- Stovetop meat and poultry-- Rice -- Flatbread heartland -- Grains and beans -- A taste for sweet -- A wealth of fruit -- A closer look.
|Summary, etc.:|| Following up on Burma, her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make, and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish with abandon) and also the tart, as revealed in the ingenious use of sour plums, sour cherries, pomegranates, and limes. There are the delectable filled dumplings, flatbreads, and stuffed vegetables; plus gorgeous Persian rice dishes, grilled meats, and skewered kebabs. There are fresh cheeses, sparkly salads, spice blends, and spectacular sauces based on walnuts ground to a paste.
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Cooking, Georgian (South Caucasian)