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.
