A collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for a contemporary lifestyle and kitchen. It includes light appetisers and kababs, stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran.

A Taste of Persia is a collection of authentic recipes from one of the world's oldest cuisines, chosen and adapted for today's lifestyle and kitchen. Here are light appetizers and kababs, hearty stews and rich, golden-crusted rices, among many other dishes, all fragrant with the distinctive herbs, spices, or fruits of Iran. Each recipe offers clear, easy-to-follow, step-by-step instructions. Most take less than an hour to prepare; many require only a few moments; many others can be made in advance. Besides its 100 recipes and 60 photographs, the book includes a useful dictionary of Persian cooking techniques and ingredients, a list of specialty stores around the nation that sell hard-to-find items, and a brief history of Persian cookery. Together these make a complete introduction to this wonderful cuisine.

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.

During the spring-summer of 2013, I was following Mark Knopfler's "Privateering" concert tour in Europe, attending all 70 concerts in 23 countries. This book is a printed edition of an online diary I was keeping throughout the entire journey, containing an honest, open, and unedited account of what has been going through the mind of an individual crossing the Old Continent following his favourite musical group.

A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Iran is a country with a deep and complex history. Over several thousand years, Iran has been the source of numerous creative contributions to the spiritual and literary world, and the site of many remarkable manifestations of material culture. The special place that Iran has come to hold in contemporary historical events, most recently as a center stage actor in the unfolding and interconnected drama of worldwide nuclear arms proliferation and terrorism, is all the more reason to explore the characters and personality of Iran and Iranians. The A to Z of Iran is designed to give the reader a quick and understandable overview of specific events, movements, people, political and social groups, places, and trends. Through its extensive chronology, introduction, bibliography, appendixes, and more than double the number of cross-referenced dictionary entries as in the previous edition, the work allows for considerable exploration of a number of historical and contemporary topics and issues. In particular, the modern period, defined as 1800-present, is covered extensively.

Tagore S English Writings Originals And Translations Have Not Received The Attention That They Deserve. The Purpose Of This Edition Is To Make The English Writings Of Tagore Available To The Widest Possible Range Of Readers Interested In The Writings Of Tagore All Over The World, With Just The Bare, Minimum Information Necessary For Appreciating The Writings, And Leave The Critical Assessment To The Readers Themselves.There May Be Two Possible Reasons For The Neglect Of Tagore S English Writings. Firstly, Tagore S Prolific Output, Shakespearean Felicity And Protean Plasticity As A Bengali Poet, Who, Though Well-Versed In English, Chose To Write In The Medium Of His Mother Tongue For Nearly The First Fifty Years Of His Life, And There Is Hardly Any Literary Form That He Did Not Touch Upon And Turn Into Gold. His Creative Genius Found Expression In Poems, Plays, Novels, Essays, Short Stories, Satirical Pieces, Textbooks For Children, And Songs Of All Kinds. The Only Literary Form That He Did Not Try Is Epic. But In His Long, Eventful And Creative Eighty Years Of Life He Virtually Lived An Epic. It Is Largely Due To His Mighty Stature As A Bengali Poet That Nobody Really Bothered About His English Writings And His Own Translations Of His Own Writings.Secondly, It Is Owing To The Supposedly Poor Quality Of His Translations Subsequent To The Translation Of Gitanjali. It Was Only After Tagore Received The Nobel Prize For Literature In 1913 That There Was A Growing Demand For His Writings In The West, And As Tagore Was Not Apparently Satisfied By The Translations That Others Mainly His Admirers Made, He Began To Translate His Writings Himself. But The Tremendous Haste With Which He Had To Translate, Possibly Affected The Quality Of Translations. Come What May, The Point Is Whether Tagore S English Translations Are Good Or Bad, Whether The Translation Furthered His Reputation Or Damaged It, Is Immaterial. The Fact Of The Matter Is That They Are His, And His Own Translation Of Whatever Quality It May Be Is More Valuable To A Tagore Lover Than The Best Translation Made By Somebody Else, As Van Gogh S One Original Single Scratch Is More Valuable Than The Best Possible Copy By Some Other Artist.The Value Of Tagore S English Writings Lies Here : They Constitute An Important Part Of His Total Oeuvre, Add A New Magnificent Dimension To It And Offer Us A Glimpse Into The Mystique Of The Creative Anxiety That Could Have Haunted Even The Greatest Writer Of The Twentieth Century, About His Possible Reception In An Alien Culture.