Burma

Burma

Rivers of Flavour

Book - 2012
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The fact is, some books simply need to exist. Burma: The Cookbook is one of these. Burma is culturally rich and complex in many ways, but perhaps nowhere more than in its extraordinary food culture. It's at the crossroads between the food of the great Indian subcontinent (to its west) and the food of Southeast Asia (to its east), with a dash of Chinese influence (from the north), making it an amazing place in-between. With simple recipes for food that manages to be elegant and earthy at the same time, plus stories of a place and a people that inspired Rudyard Kipling, Somerset Maugham, and George Orwell, this may be Duguid's most enchanting cookbook yet. The book features photographs throughout--of the finished dishes, of people, of a hauntingly beautiful land--as well as travel tips, a history of Burma, extensive glossaries, and a bibliography.

Publisher: Toronto : Random House Canada, c2012
ISBN: 9780307362162
Branch Call Number: 641 .59591 DUG
Characteristics: xii, 372 p. :,col. ill., col. map ;,26 cm
Additional Contributors: Jung, Richard

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ClarkHarveyRoth
Apr 07, 2016

I'll admit I kind of breezed through this book like looking at a catalog full of beautiful things you'll never own, although I'm perennially fascinated by nat pwe & I've had a house balachaung recipe in hand for some time. Nevertheless, under its influence I've started regularly running the SE Asian salad program, where you take a base ingredient (raw cabbage, radishes, all kinds of vegetables work great) & toss it around with some lime & chili & minced red onion & fish sauce...it's a great cheap way to introduce some daily freshness & get that plant nourishment you need in a quick little blast of delicious. Very thankful for the solid quality of life upgrade...! CR

ksoles Dec 05, 2012

Most North Americans don’t have a favourite Burmese takeout joint; most don't have mohinga (a Burmese equivalent of Vietnamese pho) on a menu rotation. But Naomi Duguid's "Burma: Rivers of Flavor" introduces readers to this less well-known cuisine in a richly photographed tome that gives armchair travellers a look at the country’s culture through its food.

Burma (now Myanmar) shares borders with Thailand, China, and India, among others. Some recipes, especially the salads, look quite similar to those for Thai dishes, based on everything from long beans to pomelos. Others, such as paneer in tomato sauce and chicken aloo, echo the Indian subcontinent. Similarities to Chinese cuisine show up in recipes like pork strips with star anise. These influences combine with those of Burma’s indigenous cultures to make a unique cuisine.

Eye-catching photographs capture not just food but people and everyday sights, showing how “all over Burma the innate generosity of the culture is on display.”

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sdelao
Nov 20, 2012

Gorgeous Cookbook with really accessible recipes!

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