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Burma : Rivers of Flavor by Naomi Duguid (2012, Hardcover)

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About this product

Product Identifiers

PublisherArtisan

ISBN-101579654134

ISBN-139781579654139

eBay Product ID (ePID)113317086

Product Key Features

Book TitleBurma : Rivers of Flavor

Number of Pages384 Pages

LanguageEnglish

TopicSpecific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Asian, Regional & Ethnic / Southeast Asian, Customs & Traditions, Courses & Dishes / General

Publication Year2012

IllustratorYes

GenreCooking, Social Science

AuthorNaomi Duguid

FormatHardcover

Dimensions

Item Height1.4 in

Item Weight46.8 Oz

Item Length9.8 in

Item Width7.7 in

Additional Product Features

Intended AudienceTrade

LCCN2011-052121

Dewey Edition23

ReviewsDuguid 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, "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, "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, "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, 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

Dewey Decimal641.59591

SynopsisIACP Award Winner 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 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., IACP Award Winner 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 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., 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 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.

LC Classification NumberTX724.5.B93D84 2012