Burma: Rivers of Flavor

Naomi Duguid, Author
Naomi Duguid, photos by Richard Jung and Naomi Duguid. Artisan, $35 (368p) ISBN 978-1-57965-413-9
Ebook - 978-0-307-36217-9
Open Ebook - 385 pages - 978-1-57965-562-4
Hardcover - 384 pages - 978-0-307-36216-2
Show other formats
FORMATS
Duguid’s latest culinary immersion unveils food customs from Burma (Myanmar) where more than a century of civil unrest and decades of seclusion hid a remarkably enduring culinary tradition. Duguid (Toronto-based author of award winning Flatbread and Flavors and Hot Sour Salty Sweet) opens a doorway into modern Myanmar life now characterized by budding optimism and increased accessibility. As a culinary educator in Thailand for 30 years, Duguid eventually traveled to neighboring Burma. In this collection of 125 recipes, she creates a treasury of Burma’s cuisine where Asian, Indian, and Western colonial culture intersect. There is information on how to plan a Burmese meal and how to stock a Burmese pantry with basics: turmeric, shallots, dried shrimp powder; ginger, lime, lemongrass, chile pastes, and curries make for a vibrant, aromatic cuisine. Silky Shan soup, which yields a chickpea-thickened breakfast comfort food, fish stew with aromatics, and coconut sauce noodles with chicken are characteristic “meal-in-a-bowl” Burmese fare. 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. It transports readers to an imaginary world in their own kitchens. A colorful immersion into the daily market and table of the Burmese people, this volume is an invitation to celebrate the Burmese people and their transformation. (Oct.)
The Best Books, Emailed Every Week
Tip Sheet!
MORE BOOKS YOU'D LIKE
X