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Burma: River of Flavors Hardcover – 16 Oct 2012


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Product details

  • Hardcover: 365 pages
  • Publisher: Artisan (16 Oct. 2012)
  • Language: English
  • ISBN-10: 1579654134
  • ISBN-13: 978-1579654139
  • Product Dimensions: 20 x 3.7 x 25.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 165,701 in Books (See Top 100 in Books)

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Product Description

Review

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""

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

21 of 22 people found the following review helpful By Thiri Thant Mon on 3 Dec. 2012
Format: Hardcover Verified Purchase
I'm impressed with the breadth and depth of this book. I'm Burmese and have been searching for good Burmese cookbooks since I never learnt to cook at home and long for some home flavours while now living abroad. All the recipes I've tried so far have produced authentic-tasting results. I am grateful for that fact that the author presents the recipes as they are meant to be rather than trying to adjust to an audience who might not be used to more exotic foods. Brilliantly done!
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2 of 2 people found the following review helpful By jp on 6 Nov. 2014
Format: Hardcover Verified Purchase
A beautiful book full of fascinating information on the history and people of Burma, together with some delicious recipes. I travelled in Burma several decades ago and was subjected to nothing but what we dubbed 'bone curry' of various descriptions, but I knew there had to be more to the local cuisine than that.

I was travelling with my mother, who died a few years ago, and we both fell in love with the warm hearted and welcoming people as well as the stunning scenery and architecture. It was wonderful to see the photos of places we had visited and remember our time together. I am enjoying cooking the recipes and remembering good times as I do so, and I know my mother would have enjoyed the food too, she always had a good appetite and was willing to try anything new.

Thank you for the recipes, and the lovely memories.
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2 of 2 people found the following review helpful By Ellie Urs on 24 April 2013
Format: Hardcover Verified Purchase
I bought this for my Mum, for the recipes as much as the pictures and the writing. The travel by the author through all parts of Burma is really fascinating and the recipes are so good. It is something you might have to buy special products for but worth it in the end.
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Format: Hardcover Verified Purchase
Being mixed race Burmese, I was happy to find an extensive Burmese cookbook. I have tried several recipes from this book and so far, the salads have really impressed. They've been full of flavour and fairly easy to assemble.

However, I have also attempted two meat dishes (Saucy Spiced Meat and Warming Beef Curry) which have been very disappointing. The Warming Beef Curry came out like more of a stew - the recipe instructs you to marinade the meat in shallots etc, bung it in a pot with water and leave to cook. As with most curries, the flavour comes from cooking your onions and making a curry paste first which the recipe fails to adhere to. The Saucy Meat recipe tells you to cook the potatoes first and then add the meat. This means the meat isn't given enough cooking time to develop any depth of flavour. It feels like some of the recipes haven't been tested before being published.

I shall be picky about what I choose to cook from this book in future and may alter recipes based on my basic knowledge.
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9 of 11 people found the following review helpful By Cords on 3 Nov. 2012
Format: Hardcover Verified Purchase
Bought this book as wanted some written recipes that would remind me of good old family cooking. The recipes are excellent, quite diverse (as in recipes from differnt areas/ tribes) and interesting, but what I REALLY liked was the author's commentary about her travels around Burma and the history of Burma that she included as well as some fantastic up to date pictures. It's almost a beautifully presented recipe book and travel guide in one! Made Rangoon Mohinga and probably should have made the plain one as am used to eating this as a clear broth; but is was still lovely. Would have liked a recipe for letho though :-(
BUY it and you won't be disappointed!
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Format: Hardcover
I was expecting something along the lines of David Thompson's 'Thai Food' ie a detailed, in-depth look at Burmese cuisine in all its varieties and forms. Sadly I was disappointed - although it is a beautifully presented book and there's a great salad section, for example, but overall (especially for the novice) definitely NOT the book to go for. Ma Thanegi's 'Ginger Salad and Water Wafers' or even Copeland Marks' 'The Burmese Kitchen' would be a better bet.. Better still if you can get it Mi Mi Khaing's long long out of print 'Cook and entertain the Burmese way'.
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1 of 1 people found the following review helpful By Laura on 18 April 2013
Format: Hardcover Verified Purchase
Got this as a present for my mum, she loved it. Pictures really great, really interesting, great detail, food even better!
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1 of 1 people found the following review helpful By Trisha Duke on 19 Aug. 2013
Format: Hardcover Verified Purchase
This is probably the best ever book written on Burmese food. Wonderful recipes and great text. This is a must have book.
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