Burma: Rivers of Flavor

Burma Rivers of Flavor Winner IACP Cookbook Award for Culinary Travel Naomi Duguid s heralded cookbooks have always transcended the category to become something larger and important Los Angeles Times Each in its own w

  • Title: Burma: Rivers of Flavor
  • Author: Naomi Duguid
  • ISBN: 9781579654139
  • Page: 441
  • Format: Hardcover
  • Winner, IACP Cookbook Award for Culinary Travel 2013 Naomi Duguid s heralded cookbooks have always transcended the category to become something larger and 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 estWinner, IACP Cookbook Award for Culinary Travel 2013 Naomi Duguid s heralded cookbooks have always transcended the category to become something larger and 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 Hot Sour Salty Sweet to introduce the country and its food and flavors to the West.Located 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 mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors 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 And the enticing Tea Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.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 Buddhism is a central fact of Burmese life we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital She takes boats up Burma s huge rivers, highways to places inaccessible by road spends time in village markets and home kitchens and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

    • ☆ Burma: Rivers of Flavor || â PDF Download by Á Naomi Duguid
      441 Naomi Duguid
    • thumbnail Title: ☆ Burma: Rivers of Flavor || â PDF Download by Á Naomi Duguid
      Posted by:Naomi Duguid
      Published :2021-01-14T18:33:07+00:00

    About " Naomi Duguid "

  • Naomi Duguid

    Naomi Duguid, traveller, writer, photographer, cook, is often described as a culinary anthropologist.She is also the author of the acclaimed BURMA Rivers of Flavor and the co author of six earlier award winning books of food and travel Hot Sour Salty Sweet A Culinary Journey Through South East Asia Seductions of Rice Flatbreads and Flavors HomeBaking Mangoes and Curry Leaves and Beyond the Great Wall Recipes and Stories from the Other China The books explore home cooked foods in their cultural context, with recipes and photographs as well as stories.


  • I confess: before reading this book, I knew nothing about Burmese food. My father was born in Burma but his family left the country while he was still a baby. Because of that fleeting, colonial, family connection Burma has always been a country of mystery and intrigue for me: something hovering around the edges of my knowledge and my family, waiting to be explored.A cynic might suggest that Naomi Duguid was quick off the mark in visiting Burma, as the country begins to open up, and writing a boo [...]

  • This astonishing compendium of Burmese country foods is a travel guide as well as a cookbook. Duguid has long experience in South Asia, and has worked hard to translate foodstuffs and measurements into something Western cooks can create in their own homes. She tells stories, too, of where she gets the recipes and how she’s seen ingredients used. She tells of places she’s visited and people she’s met—after a couple hours with this gorgeously photographed book one feels as though one had s [...]

  • One of those cookbooks that are part travelogue, part display of food styling skills, and part recipe book. Photos on matte paper of women at market stalls, Buddhas, and condiments heaped attractively in finger bowls, you know the type. Now that the chef de cuisine and I have made a few recipes, I feel like I have a good sense for the foundational ingredients of Burmese cooking: shallots above all, rice, peanut oil, turmeric, ginger, garlic, peas, and of course fishy things for which we find sub [...]

  • Beautiful, and with an authenticity I love in all of Duguid's books. Still, being vegetarian there aren't all that many options here, and perhaps because I haven't been to Burma, I didn't get excited enough about any of the recipes to try them, especially since most require preparation of Burmese pantry basics. It would be worth it if you planned to make these recipes relatively frequently, but I think I'll stick to the author's other cookbooks, which I found much more inspiring, at least for th [...]

  • Great book with great recipes! Here are the recipes I tried and were super tasty: Coriander-tomato omeletBurmese Grill chickenSuper green salad (called for spinach; I used kale and the kale one tasted better)Tamarind Sauce with pan fried tofuBurmese crepesFried Rice with ShallotsWill definitely repeat these!

  • I am a big fan of all Naomi's books. Part cookbook, part photo book, part cultural handbook and part travelogue, she transports you to these beautiful places by sharing her experiences with her readers -- you will live, breathe and eat Burma through her eyes. The recipes themselves look authentic and enticing and with a few creative swaps, adaptable for vegans as well.

  • Great travelogue cookbookI've always loved Ms Duguid's books. She researches her recipes well and puts food squarely in the center of the cultural settings she explores. Photos are lush and informative. I have not tried any of her recipes yet, as I read cookbooks like novels, and have just finished this book, however I bookmarked dozens of tempting dishes and intend on trying many of them. I always recommend books by Ms Duguid, and this is no exception. Burmese cooking, here I come!

  • Awesome cookbook for Asian meals!! The best fried rice recipe I've ever found is in here, as well as some delicious recipes for condiments and sauces. I like the sweet-chili garlic sauce and shallot oil a lot.

  • This book is spectacular. I have spent many years cooking from other books written by Naomi Duguid, and was worried that her fairly recent divorce from Jeffrey Alford (her longtime co-author) would end the string of phenomenal cookbooks. I am so pleased (selfish though this may be) that Naomi has written a book that rivals any of the previous.Naomi isn't a celebrity chef. She doesn't dash off a cookbook, and then trade on name recognition for sales. She truly immerses herself in a culture, for y [...]

  • One of my favorite cookbooks in my international collection. Naomi has put together *the* best English language cookbook on Burmese cooking. And it's so much more than just a cookbook, as she weaves in stories of Burmese culture and her travelogue throughout the pages. This is a book that fun to read from beginning to end, before you ever sit down to make any of the recipes. When you do get to making them, you won't be disappointed. Everything I've tried here has been fantastic. Most recently, I [...]

  • The thought of Burma is always very close to my heart. I think it could be because my great grandfathers had lived there for a while. This book gives a very good reference to the food habits and methods of different regions of Burma. I could recognize a few south Indian preparations of my native place - resembles a few of Burma - "Kavuni Arisi", "Kosu malli" , "Ukhra" .It is such a coincidence that I few books I read were related to Buddhism - A religion that started with "no God" have its found [...]

  • This is an essential read for anyone interested in southeast asian cookery. I am happy to also add this is the best book on Burmese cooking available in English. Duguid's approach through both ethnographic notes and photos lend a careful and considerate tone to what could have been an only subtly different cuisine to most non-Burmese. She's an expert and her cookbook is expertly done. I do wish the recipes did not feel as if they were totally adapted to western palates, however.

  • saw this among the cookbook shelf at one of my favorite restaurants and after cooking from it for a couple weeks, now using fish sauce, shrimp powder, and fried shallots in everything. lots to learn about Burma culturally and politically from this book through food.

  • Loved this--beautiful pictures, interesting reading about the Burmese people and their food, would love to try some of these recipes but will have trouble finding ingredients around here! Still, a terrific book.

  • A good-looking cookbook, with interesting history and great stories. However, a lot of recipes require the use of three or four (or more) odd ingredients that are made far in advance. So you'd basically have to keep a whole Burmese pantry in your kitchen to be able to cook a lot of these recipes.

  • An amazing book. There is so much information about the Burmese way of life and people, not just the food. Although the dishes look delicious (when there were pictures), I was a bit daunted by the number of ingredients, unfamiliar ingredients, and amount of work involved.

  • Absolutely lovely travel cookbook by one of my very favourite authors. (And she's Canadian!)See my full review here - livinginthekitchenwithpuppies.

  • Excellent I can't wait to try out the tantalizing recipes and make these exotic flavors a regular part of my weekly menus.

  • Four books in one: cookbook, history book, travelogue, and photography. Loved them all. Made me want to travel to Burma to see everything Duguid described and photographed.

  • It was a really fun travelogue with recipes. This is the first Duguid book that I have read. They all look so great but I never end up getting them but now, I may take a second chance at all these.

  • So amazing. Burma is a country that we never think about, especially when it comes to food. I am so glad that we now have a book to tell us what we're missing.

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