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 makes inventive ...
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 makes inventive use of easily available ingredients to create exciting flavour combinations. Salads are one of the best entry points into the glories of this cuisine, with sparkling flavours - 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. 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.
Illustrated by Richard Jung and Naomi Duguid. New in New dust jacket; Beautiful photographic hardcover; clean pages; tight binding; illustrated; index. 9781579654139. Duguid celebrates this captivating cuisine and culture with gorgeous photography and prose.; Color Photographs; Large 8vo 9"-10" tall; 372 pages.
Publishers Weekly, 2012-09-17 Duguid's latest culinary immersion unveils food customs from Burma (Myanmar) where more than a century of civil unrest and decades of seclusion hid a remarkably enduring culinary tradition. Duguid (Toronto-based author of award winning Flatbread and Flavors and Hot Sour Salty Sweet) opens a doorway into modern Myanmar life now characterized by budding optimism and increased accessibility. As a culinary educator in Thailand for 30 years, Duguid eventually traveled to neighboring Burma. In this collection of 125 recipes, she creates a treasury of Burma's cuisine where Asian, Indian, and Western colonial culture intersect. There is information on how to plan a Burmese meal and how to stock a Burmese pantry with basics: turmeric, shallots, dried shrimp powder; ginger, lime, lemongrass, chile pastes, and curries make for a vibrant, aromatic cuisine. Silky Shan soup, which yields a chickpea-thickened breakfast comfort food, fish stew with aromatics, and coconut sauce noodles with chicken are characteristic "meal-in-a-bowl" Burmese fare. 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. It transports readers to an imaginary world in their own kitchens. A colorful immersion into the daily market and table of the Burmese people, this volume is an invitation to celebrate the Burmese people and their transformation. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.
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