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""