The Golden Triangle - Culinary Secrets of Myanmar, Laos, and Northern Thailand
Tucked between misty mountains, winding rivers, and ancient temples, the Golden Triangle is a region where borders blur and cultures intertwine. Encompassing northern Myanmar, Laos, and northern Thailand, this corner of Southeast Asia is a mosaic of flavors - bold, earthy, and profoundly tied to land and tradition.
From the fermented tea leaves of Myanmar to the smoky grilled meats of Laos and the rich, coconut-free curries of Chiang Mai, the region offers a unique sensory journey. Sticky rice reigns supreme across all three cultures, forming the comforting base of countless meals. Here, cooking is not just a daily necessity - it's a sacred ritual, a form of preservation, identity, and pride.
This book brings together more than 200 recipes that celebrate the core of Golden Triangle cuisine. You'll discover hearty soups infused with lemongrass and galangal, sauces and dips known as jeow and nam prik that add fire and funk to every dish, and rustic stews simmered over open flames. The ingredients may be humble - herbs foraged from forest edges, fish caught in slow rivers, spices toasted in village kitchens - but the results are anything but simple.
Each chapter highlights the distinct contributions of Myanmar, Laos, and northern Thailand, while also embracing the shared culinary DNA that runs through them. Whether you're preparing a fiery khao soi, a delicate laap, or the national dish of Myanmar, mohinga, you'll find yourself drawn into the soulful, spirited world of this remarkable region.
So tie your apron, light your charcoal, and get ready to discover the secrets of the Golden Triangle - one spoonful at a time.
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Tucked between misty mountains, winding rivers, and ancient temples, the Golden Triangle is a region where borders blur and cultures intertwine. Encompassing northern Myanmar, Laos, and northern Thailand, this corner of Southeast Asia is a mosaic of flavors - bold, earthy, and profoundly tied to land and tradition.
From the fermented tea leaves of Myanmar to the smoky grilled meats of Laos and the rich, coconut-free curries of Chiang Mai, the region offers a unique sensory journey. Sticky rice reigns supreme across all three cultures, forming the comforting base of countless meals. Here, cooking is not just a daily necessity - it's a sacred ritual, a form of preservation, identity, and pride.
This book brings together more than 200 recipes that celebrate the core of Golden Triangle cuisine. You'll discover hearty soups infused with lemongrass and galangal, sauces and dips known as jeow and nam prik that add fire and funk to every dish, and rustic stews simmered over open flames. The ingredients may be humble - herbs foraged from forest edges, fish caught in slow rivers, spices toasted in village kitchens - but the results are anything but simple.
Each chapter highlights the distinct contributions of Myanmar, Laos, and northern Thailand, while also embracing the shared culinary DNA that runs through them. Whether you're preparing a fiery khao soi, a delicate laap, or the national dish of Myanmar, mohinga, you'll find yourself drawn into the soulful, spirited world of this remarkable region.
So tie your apron, light your charcoal, and get ready to discover the secrets of the Golden Triangle - one spoonful at a time.
The Golden Triangle: Culinary Secrets of Myanmar, Laos, and Northern Thailand:
The Golden Triangle - Culinary Secrets of Myanmar, Laos, and Northern Thailand
Tucked between misty mountains, winding rivers, and ancient temples, the Golden Triangle is a region where borders blur and cultures intertwine. Encompassing northern Myanmar, Laos, and northern Thailand, this corner of Southeast Asia is a mosaic of flavors - bold, earthy, and profoundly tied to land and tradition.
From the fermented tea leaves of Myanmar to the smoky grilled meats of Laos and the rich, coconut-free curries of Chiang Mai, the region offers a unique sensory journey. Sticky rice reigns supreme across all three cultures, forming the comforting base of countless meals. Here, cooking is not just a daily necessity - it's a sacred ritual, a form of preservation, identity, and pride.
This book brings together more than 200 recipes that celebrate the core of Golden Triangle cuisine. You'll discover hearty soups infused with lemongrass and galangal, sauces and dips known as jeow and nam prik that add fire and funk to every dish, and rustic stews simmered over open flames. The ingredients may be humble - herbs foraged from forest edges, fish caught in slow rivers, spices toasted in village kitchens - but the results are anything but simple.
Each chapter highlights the distinct contributions of Myanmar, Laos, and northern Thailand, while also embracing the shared culinary DNA that runs through them. Whether you're preparing a fiery khao soi, a delicate laap, or the national dish of Myanmar, mohinga, you'll find yourself drawn into the soulful, spirited world of this remarkable region.
So tie your apron, light your charcoal, and get ready to discover the secrets of the Golden Triangle - one spoonful at a time.
Tucked between misty mountains, winding rivers, and ancient temples, the Golden Triangle is a region where borders blur and cultures intertwine. Encompassing northern Myanmar, Laos, and northern Thailand, this corner of Southeast Asia is a mosaic of flavors - bold, earthy, and profoundly tied to land and tradition.
From the fermented tea leaves of Myanmar to the smoky grilled meats of Laos and the rich, coconut-free curries of Chiang Mai, the region offers a unique sensory journey. Sticky rice reigns supreme across all three cultures, forming the comforting base of countless meals. Here, cooking is not just a daily necessity - it's a sacred ritual, a form of preservation, identity, and pride.
This book brings together more than 200 recipes that celebrate the core of Golden Triangle cuisine. You'll discover hearty soups infused with lemongrass and galangal, sauces and dips known as jeow and nam prik that add fire and funk to every dish, and rustic stews simmered over open flames. The ingredients may be humble - herbs foraged from forest edges, fish caught in slow rivers, spices toasted in village kitchens - but the results are anything but simple.
Each chapter highlights the distinct contributions of Myanmar, Laos, and northern Thailand, while also embracing the shared culinary DNA that runs through them. Whether you're preparing a fiery khao soi, a delicate laap, or the national dish of Myanmar, mohinga, you'll find yourself drawn into the soulful, spirited world of this remarkable region.
So tie your apron, light your charcoal, and get ready to discover the secrets of the Golden Triangle - one spoonful at a time.
34.9
In Stock
5
1
The Golden Triangle: Culinary Secrets of Myanmar, Laos, and Northern Thailand:
298
The Golden Triangle: Culinary Secrets of Myanmar, Laos, and Northern Thailand:
298
34.9
In Stock
Product Details
| ISBN-13: | 9798317681944 |
|---|---|
| Publisher: | Barnes & Noble Press |
| Publication date: | 05/25/2025 |
| Series: | Culinary Wonders of Southeast Asia , #1 |
| Pages: | 298 |
| Product dimensions: | 8.50(w) x 11.00(h) x 0.62(d) |
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