Book Review| A Taste of Persia by Naomi Duguid


A Taste of Persia
by Naomi Duguid

Published October 13th, 2016 by Artisan (first published September 20th, 2016)
400 pages
Non-Fiction, Cultures, Cookbook, Food


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.

Taste of Persia is an adventure of discovery—not only of a fascinating region, rich with history and variety, but of a wealth of culinary traditions and innovations as well.

 A Taste of Persia by Naomi Duguid is a book about cultures, people and food. It is filled with lovely colourful pictures of vegetables, fruits, food, people and places. In other words, the book it’s not just a simple cookbook, although it does contain mouth-watering recipes (for breads, meats, grains, sweets, vegetables and beverages)

The book does not focus only on Iran, but also on Georgia, Armenia, Azerbaijan, Iran and Kurdistan. Since the author visited all these countries, she also included her impressions, personal stories and travel notes. The book is a great way of finding out more about these countries’ cultures and people, as well as discovering new dishes.

I do not recommend reading this book as an e-book. It is possible, of course, to read it as an e-book, but I think it is harder to get through it. Moreover, if you want to try some of the recipes, it will be a bit difficult. Plus, the pictures look way better on paper than on a monitor or Kindle. 

I recommend this book to anyone who likes to learn more about other cultures, and who likes cooking and reading about food. 


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