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Burma: Rivers of Flavor

by

Burma: Rivers of Flavor Cover

 

Synopses & Reviews

Publisher Comments:

Winner, IACP Cookbook Award for Culinary Travel (2013)

Naomi Duguid's heralded cookbooks have always transcended the category to become "something larger and more important" (Los Angeles Times). Each in its own way is "a breakthrough book . . . a major contribution" (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid--the esteemed author of

Review:

"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." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

Synopsis:

Winner, IACP Cookbook Award for Culinary Travel (2013)

Naomi Duguid's heralded cookbooks have always transcended the category to become "something larger and more important" (Los Angeles Times). Each in its own way is "a breakthrough book . . . a major contribution" (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid--the esteemed author of

About the Author

Naomi Duguid is the author, along with Jeffrey Alford, of six award-winning books on food and travel: Flatbreads & FlavorsHomeBaking, Seductions of Rice, Hot Sour Salty SweetMangoes and Curry Leaves, and Beyond the Great Wall. In stories, recipes, and photographs, the books explore daily home-cooked foods in their cultural context. Her newest book, Pinch of Turmeric, Squeeze of Lime, is a collection of recipes and travel tales from Burma. 

Naomi Duguid, traveler, writer, photographer, is often described as a culinary anthropologist. She is a contributing editor of Saveur  

Product Details

ISBN:
9781579654139
Author:
Duguid, Naomi
Publisher:
Artisan Publishers
Subject:
Asian
Subject:
Cooking and Food-Oceania
Edition Description:
Hardback
Publication Date:
20120931
Binding:
HARDCOVER
Language:
English
Pages:
384
Dimensions:
9.75 x 7.5 in

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Oceania
Cooking and Food » Regional and Ethnic » Southeast Asian
Featured Titles » General
History and Social Science » World History » General
Reference » General

Burma: Rivers of Flavor New Hardcover
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$35.00 In Stock
Product details 384 pages Artisan Publishers - English 9781579654139 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,

Winner, IACP Cookbook Award for Culinary Travel (2013)

Naomi Duguid's heralded cookbooks have always transcended the category to become "something larger and more important" (Los Angeles Times). Each in its own way is "a breakthrough book . . . a major contribution" (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid--the esteemed author of

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