A01=Naomi Duguid
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armenian recipes
Author_Naomi Duguid
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barbari breads
best cookbook of the year
Category1=Non-Fiction
Category=WBN
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cookbook
COP=United States
cuisine
cuisine without borders
culinary
culinary heritage
culinary paradise
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easy to follow recipes
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fish recipes
flatbreads
flavors and condiments
food
food prep
food traditions
fresh food
georgian recipes
grilled kebabs
grilled meat and poultry
iranian recipes
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kurdistan recipes
Language_English
PA=Reprinting
persian culinary region
pilafs
Price_€20 to €50
PS=Active
recipes with stories
rice and grains
salads and vegetables
softlaunch
soup paradise
tart food
travel notes
Product details
- ISBN 9781579655488
- Weight: 1440g
- Dimensions: 196 x 250mm
- Publication Date: 20 Sep 2016
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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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.
Naomi Duguid is a writer, photographer, teacher, cook, and world traveler. Her most recent cookbook, Burma, brought news of a long-forgotten part of the world and won the 2013 IACP Cookbook Award for Culinary Travel and the Taste Canada Food Writing Award. Her previous award-winning titles, coauthored with Jeffrey Alford, include Flatbreads & Flavors: A Baker’s Atlas, their first book, which won a James Beard Award for Cookbook of the Year; Seductions of Rice; Hot Sour Salty Sweet, also a James Beard Cookbook of the Year; Mangoes & Curry Leaves; and Beyond the Great Wall. Duguid’s articles and photographs appear regularly in Lucky Peach, Food & Wine, and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto’s Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.
