Jeffrey Alford’ & Naomi Duguid, “Seductions of Rice: A Cookbook”, 1998 was topic of an earlier blog post.
Jeffrey Alford’ & Naomi Duguid, “Flatbreads & Flavors”, 2008 also was the topic of an earlier blog post.
Here I present: Naomi Duguid, “Taste of Persia: A Cook’s Travels Through”, 2016.
INTRODUCTION.
Naomi Duguid is food writer I have reviewed before; and, in this book she continues to be food historian. The book is four-hundred (400) pages of fourteen (14) chapters, and the “table of contents” is shown BELOW.
TABLE OF CONTENTS
1. Introduction.
2. Flavors and Condiments.
3. Salads and Vegetables.
4. Soup Paradise.
5. Stuffed Vegetables and Dumplings.
6. Fish.
7. Grilled Meat and Poultry.
8. Stovetop Meat and Poultry.
9. Rice and other Grains.
10. Flatbread Heartland.
11. A Taste for Sweet.
12. A Wealth of Fruit.
13. A Closer Look.
14. Travel Notes.
COMMENTS.
Persepolis, PERSIA was the capital of the ancient empire around 500 BC. Naomi Duguid food historian presents 125 recipes in the cookbook. “Cuisines without borders” is a phrase Naomi Duguid uses. The national dish of Iran is Chelow Kebab. Chelow is “steamed rice”, and the kebab is various “skewered meats” (shown ATOP & BELOW).
