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    Burma: Rivers of Flavor (Artisan) (Hardback) By (author) Naomi Duguid

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    DescriptionLocated at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that makes inventive use of easily available ingredients to create exciting flavour combinations. Salads are one of the best entry points into the glories of this cuisine, with sparkling flavours - crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts - balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish. Tasty sauces, chutneys, and relishes - essential elements of Burmese cuisine - will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar. Interspersed throughout the 125 recipes are intriguing tales from the author's many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin.


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  • Full bibliographic data for Burma

    Title
    Burma
    Subtitle
    Rivers of Flavor
    Authors and contributors
    By (author) Naomi Duguid
    Physical properties
    Format: Hardback
    Number of pages: 365
    Width: 190 mm
    Height: 235 mm
    Thickness: 41 mm
    Weight: 1,338 g
    Language
    English
    ISBN
    ISBN 13: 9781579654139
    ISBN 10: 1579654134
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FMB
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    Libri: ENGM3400
    Ingram Theme: CULT/ASIAN
    Libri: ASIE5040
    LC subject heading:
    B&T Modifier: Subject Development: 08
    B&T Approval Code: A97406015
    BISAC V2.8: CKB090000
    Ingram Theme: CULT/PACRIM
    Libri: BIRM5000, BURM5000, MYAN5000
    LC subject heading: ,
    BISAC V2.8: CKB097000
    DC22: 641.59591
    LC subject heading:
    BIC subject category V2: 1FMB
    LC subject heading: ,
    LC classification: TX724.5.B93 D84 2012
    LC subject heading:
    DC23: 641.59591
    Ingram Theme: ASPT/COSUAS
    BISAC region code: 2.4.7.0.0.0.0
    Thema V1.0: WBN
    Edition statement
    New ed.
    Illustrations note
    illustrations throughout
    Publisher
    ARTISAN
    Imprint name
    Artisan Division of Workman Publishing
    Publication date
    25 September 2012
    Publication City/Country
    New York
    Review quote
    Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. Many dishes in "Burma" will seem entirely fresh to palates already familiar with Thai or Vietnamese food. . . . Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority. "Cooking Light" "" Simple, distinctive home cooking. "Food & Wine" "" Duguid s well-written recipes . . . will make readers yearn to get chopping, sizzling, and tasting. "Sacramento Bee" "" This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes." "Celebrated Living " "" A treasury of Burma s cuisine . . . . Duguid s portrait of Burma s rich food heritage contains vivid glimpses of the people who create it along with cultural insight and a dash of travel advice. "Publishers Weekly", starred review ("Burma" is one of"Publishers Weekly's" Top 10 Cookbooks for Fall) Satisfy your taste for adventure with Naomi Duguid s "Burma: Rivers of Flavor". Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia. "Greenwich Time""