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Taste of Persia: A Cook's Travels Through Arménie, Azerbaïdjan, Géorgie, I - BON
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Numéro de l'objet eBay :274366552548
Dernière mise à jour : mai 27, 2024 15:07:20 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 1579655483
- Book Title
- Taste of Persia : a Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
- Item Length
- 9.8in
- Publisher
- Artisan
- Publication Year
- 2016
- Format
- Hardcover
- Language
- English
- Item Height
- 1.4in
- Genre
- Travel, Cooking
- Topic
- Regional & Ethnic / General, Regional & Ethnic / European, Asia / Central, Regional & Ethnic / Middle Eastern, Essays & Narratives
- Item Width
- 7.7in
- Item Weight
- 51.3 Oz
- Number of Pages
- 400 Pages
À propos de ce produit
Product Information
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.
Product Identifiers
Publisher
Artisan
ISBN-10
1579655483
ISBN-13
9781579655488
eBay Product ID (ePID)
219106779
Product Key Features
Book Title
Taste of Persia : a Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Format
Hardcover
Language
English
Topic
Regional & Ethnic / General, Regional & Ethnic / European, Asia / Central, Regional & Ethnic / Middle Eastern, Essays & Narratives
Publication Year
2016
Genre
Travel, Cooking
Number of Pages
400 Pages
Dimensions
Item Length
9.8in
Item Height
1.4in
Item Width
7.7in
Item Weight
51.3 Oz
Additional Product Features
Lc Classification Number
Tx725.I7d84 2016
Reviews
"For an introduction to Persian cuisine, pick up Naomi Duguid''s new cookbook. Through rich storytelling and recipes from her travels, Duguid explores the culinary heritage that unites Iran, Georgia, Armenia, Azerbaijan and Kurdistan." --Food Wine "Brilliant. . . . One of the most excitingly accessible books of the season, combining nuanced diasporic traditions, straightforward recipes and easy-to-find ingredients." --USA Today "In lieu of a Persian grandmother . . . any eager cook will be well-served by Naomi Duguid, the globe-trotting author of Taste of Persia . . . . Too many Persian cookbooks c an be overly technical; they miss the soul of the thing. With one foot in the old world and one in the new, Ms. Duguid does a beautiful job of translating complex concoctions into accurate, easy-to-follow recipes that reflect not just the flavors but the spirit of the countries that once made up the Persian Empire. --The Wall Street Journal "For years [Naomi Duguid] has been writing deep-dive books with a photographic National Geographic bent and recipes that work. Taste of Persia . . . [is] particularly timely. Duguid captures dishes that reflect history and culture while being simply what''s on the table." -- The Los Angeles Times , Our Favorite Cookbooks of Fall 2016 "While the recipes are appetizing and approachable, this book is about more than cooking--it''s about better understanding a region and its people. Now, more than ever, books like Duguid''s make for vital reading." -- The San Francisco Chronicle , Our Favorite Cookbooks from 2016 "A fascinating culinary excursion. . . . Taste of Persia opens with a map, which illustrates Ms. Duguid''s wise observation that regional cooking doesn''t respect borders. So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. We are seduced from the start with the flavors of the region: saffron (most of the world''s supply comes from this part of the world), mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. Ms. Duguid''s discoveries on these intrepid travels are shared in stories and pictures, along with an abundance of recipes." --The New York Times , The Best Cookbooks of Fall 2016 "Gorgeous and useful." --The Seattle Times "Intensely fragrant foods and evocative travel writing. . . . This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place." --Library Journal , starred review "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 , Duguid''s latest, is a glorious trip through these five countries that once were part of the Persian empire." --BookPage , Top Pick in Cookbooks "A brilliant and beautiful book." --Montreal Gazette "This book is not singularly about ''Persian food.'' It is about a culinary region and culture, about transcending borders, about contextualizing a rich, edible heritage. . . . Though Duguid tested recipes over and over again in her kitchen in Toronto, the recipes rightfully belong to the women she met during her travels. The book celebrates unsung food artists who have shared their cooking practices and recipes through centuries of oral tradition and culture. . . . Sometimes it takes an outsider who has a different perspective, to look at a region with appreciation and talk about the historical ties and culinary links." --The Globe Mail, "A veteran of the cookbook-cum-travel memoir genre, author Naomi Duguid introduced food lovers to places like Tibet and Myanmar in earlier volumes. For her latest book, she traveled to the countries that once made up the Persian Empire, weaving recipes together with colorful firsthand accounts of her travels." --The Wall Street Journal, "For an introduction to Persian cuisine, pick up Naomi Duguid''s new cookbook. Through rich storytelling and recipes from her travels, Duguid explores the culinary heritage that unites Iran, Georgia, Armenia, Azerbaijan and Kurdistan." --Food & Wine "Brilliant. . . . One of the most excitingly accessible books of the season, combining nuanced diasporic traditions, straightforward recipes and easy-to-find ingredients." --USA Today "In lieu of a Persian grandmother . . . any eager cook will be well-served by Naomi Duguid, the globe-trotting author of Taste of Persia . . . . Too many Persian cookbooks c an be overly technical; they miss the soul of the thing. With one foot in the old world and one in the new, Ms. Duguid does a beautiful job of translating complex concoctions into accurate, easy-to-follow recipes that reflect not just the flavors but the spirit of the countries that once made up the Persian Empire. --The Wall Street Journal "For years [Naomi Duguid] has been writing deep-dive books with a photographic National Geographic bent and recipes that work. Taste of Persia . . . [is] particularly timely. Duguid captures dishes that reflect history and culture while being simply what''s on the table." -- The Los Angeles Times , Our Favorite Cookbooks of Fall 2016 "While the recipes are appetizing and approachable, this book is about more than cooking--it''s about better understanding a region and its people. Now, more than ever, books like Duguid''s make for vital reading." -- The San Francisco Chronicle , Our Favorite Cookbooks from 2016 "A fascinating culinary excursion. . . . Taste of Persia opens with a map, which illustrates Ms. Duguid''s wise observation that regional cooking doesn''t respect borders. So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. We are seduced from the start with the flavors of the region: saffron (most of the world''s supply comes from this part of the world), mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. Ms. Duguid''s discoveries on these intrepid travels are shared in stories and pictures, along with an abundance of recipes." --The New York Times , The Best Cookbooks of Fall 2016 "Gorgeous and useful." --The Seattle Times "Intensely fragrant foods and evocative travel writing. . . . This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place." --Library Journal , starred review "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 , Duguid''s latest, is a glorious trip through these five countries that once were part of the Persian empire." --BookPage , Top Pick in Cookbooks "A brilliant and beautiful book." --Montreal Gazette "This book is not singularly about ''Persian food.'' It is about a culinary region and culture, about transcending borders, about contextualizing a rich, edible heritage. . . . Though Duguid tested recipes over and over again in her kitchen in Toronto, the recipes rightfully belong to the women she met during her travels. The book celebrates unsung food artists who have shared their cooking practices and recipes through centuries of oral tradition and culture. . . . Sometimes it takes an outsider who has a different perspective, to look at a region with appreciation and talk about the historical ties and culinary links." --The Globe & Mail
Copyright Date
2016
Lccn
2016-012875
Dewey Decimal
641.5955
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :274366552548
Dernière mise à jour : mai 27, 2024 15:07:20 HAEAfficher toutes les modificationsAfficher toutes les modifications
Expédition et manutention
Lieu où se trouve l'objet :
Montgomery, Illinois, États-Unis
Expédition :
Canada, Mexique, États-Unis
Lieux exclus :
Afrique, Amérique centrale et Caraïbes, Amérique du Sud, Asie, Asie du Sud-Est, Barbade, Bermudes, Europe, Groenland, Guadeloupe, Guyane française, Libye, Martinique, Moyen-Orient, Nouvelle-Calédonie, Océanie, Polynésie française, Russie, Réunion, Saint-Pierre-et-Miquelon, Ukraine, Venezuela
| Expédition et manutention | À | Service | Livraison*Voir les remarques sur la livraison |
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| 4,95 $US (environ 6,79 $C) | États-Unis | Expédition standard (DGM SmartMail Expedited) | Livraison prévue entre le lun. 10 juin et le jeu. 13 juin à 43230 |
| 10,95 $US (environ 15,01 $C) | États-Unis | Expédition accélérée (FedEx 2Day®) | Livraison prévue entre le sam. 1 juin et le lun. 3 juin à 43230 |
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- avr. 06, 2017
Although I have yet to cook from this book, I met the author at a chef's conference I can vouch for her scholarship. I own almost every book of hers.
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- mai 18, 2021
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