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Bottom of the Pot Persian Recipes & Stories

by Naz Deravian
Bottom of the Pot Persian Recipes & Stories

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  • Synopses & Reviews

ISBN13: 9781250134417
ISBN10: 1250134412



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Staff Pick

Bottom of the Pot is a lovingly written and beautifully photographed paean to Iranian cooking and family memories. This is a cookbook you want to spend some time with, even when you are not in the kitchen. Author Naz Deravian (of the Bottom of the Pot blog) brings a little something new to this ancient cuisine in dishes like Roasted Squash With Grapes, Baked Feta With Cranberry Quince Sauce, and Honey and Vinegar Sharbat. Bottom of the Pot is a treat for the Mediterranean food lover as well as for those who love to read cookbooks for a little armchair travel. Recommended By Tracey T., Powells.com

Synopses & Reviews

Synopsis

Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

Synopsis

Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz." - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking

Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.

In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

Synopsis

Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation

Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz." - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking

Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home.

At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last.

In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.


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Product Details

ISBN:
9781250134417
Binding:
Hardcover
Publication date:
09/18/2018
Publisher:
Flatiron Books
Pages:
384
Height:
9.94 in
Width:
196.34 mm
Illustration:
Yes
Author:
Naz Deravian

Ships free on qualified orders.
Add to Cart
$37.50
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
QtyStore
2Burnside
1Cedar Hills
1Hawthorne
10Local Warehouse
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