Myanmar, or Burma as it was previously known, is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has long been famous, Myanmar's cuisine has been something of a secret up until now.
Myanmar has over 130 ethnic groups and has been called a meeting point for peoples around Asia. This diversity is reflected in the various types of foods that are eaten around the country. This unique Burmese cookbook featuring over 60 recipes, collected from all over the country, reveals the treasures of Burmese cooking. Discover a cuisine that is unique yet acknowledges the culinary traditions of its great neighbors: China and India. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, make The Food of Myanmar the perfect companion for your adventure into Burmese cuisine.
Learn to create such national favorites as:
- Rice Noodles in Fish Soup
- Tangy Kaffir Lime Salad
- Hearty Pork Balls Cooked in Sweet Soya Bean Sauce
- Sesame-topped Semolina Cake with Coconut
- Floating Rice Dumplings
|Edition description:||Paperback with Flaps|
|Product dimensions:||10.40(w) x 11.70(h) x 0.70(d)|
About the Author
The recipes in this book are by Claudia Saw Lwin Robert and were prepared by the chefs of the Hotel Nikko Royal Lake Yangon.
Luca Invernizzi Tettoni has lived and worked in Asia since 1973. He specialized in books on various aspects of Asian culture, history and geography, and is well-known for his photographs in The Tropical House and Decorating with Flowers.
Most Helpful Customer Reviews
"The Food of Myanmar" is well worth it just for the first 35 pages of history, information, cooking techniques and guide to a typical Myanmar pantry. The early recipes cover dips, sauces, pickles and other condiments. From there it covers Appetizers, Rice, Soups & Noodles, Salads, Fish & Shellfish, Meat & Poultry, Vegetables and Desserts. The recipes are varied and fascinating, but if you don't have a good Asian grocery nearby, you might have trouble actually cooking them. There is an interesting array of ingredients that if you're not very familiar with Asian cooking might be new to you or hard to find such as roasted pea flour, curry leaves (you can buy curry powder around here, but I've never seen the leaves), lephet (fermented tea leaves--if you want to make them yourself, be prepared to wait 6 months before you can use them!), dried fermented soya bean cake or dried lablab beans. Some have substitutions listed such as cilantro leaves for saw-leaf herb, but many do not. The instructions are clear, and there are beautiful full-color photographs. If you are looking for authentic Burmese food, look no further--just make sure you have a source for the harder-to-find ingredients. I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.
She mo<3>ans and su<3>cks harder, pinching her other ni<3>pple.