Taste of Persia: A Cook Travels Through Armenia, Azerbaijan, Georgia, Iran and Kurdistan

Cinnamon, pomegranate molasses, saffron, lamb, eggplant and tomatoes bring to mind rich flavors, and are some of the ingredients found in the bean dishes, flatbreads, soups, stews and other savory and sweet meals in Taste of Persia. For this excellent cookbook/travelogue, Naomi Duguid (author of the IACP Award-winning Burma) collected recipes from Iran and its neighboring countries, a region of varied cultures and religions and blended cuisines that date back to the time of Cyrus the Great. "Persian foodways have had a huge impact on the rest of the world. The legacy of the Persian Empire includes apricots and bitter oranges... ice cream, the pulao family of rice dishes and the use of tart fruits in savory dishes," writes Duguid. A map, glossary and list of basic and foreign pantry staples are included, along with beautiful color photographs that highlight the food, scenery and people of each region. --Lee E. Cart, freelance writer and book reviewer

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