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Burma: Rivers of Flavor Hardcover – Oct 9 2012


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Product Details

  • Hardcover: 384 pages
  • Publisher: Random House Canada (Oct. 9 2012)
  • Language: English
  • ISBN-10: 0307362167
  • ISBN-13: 978-0307362162
  • Product Dimensions: 19.8 x 3.6 x 25.4 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: #73,864 in Books (See Top 100 in Books)

Product Description

Review

NATIONAL BESTSELLER
FINALIST 2012 – Gourmand World Cookbooks Award—Asian Cuisine 
FINALIST 2013 – James Beard Foundation Book Awards—International 
WINNER 2013 – International Association of Culinary Professionals Cookbook Award—Culinary Travel
WINNER 2013 – Taste Canada Food Writing Awards in the Regional/Cultural Cookbooks category



 “A timely, as well as absorbing and gorgeous, guide to a cuisine that has remained relatively unknown and untouched.”
—Julia Moskin, The New York Times
 
“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.”
Publishers Weekly (starred review)
 
“Like her other cookbooks, it’s a richly photographed tome that gives armchair travellers a look at a country’s culture through its food.”
The Georgia Straight
 
A book of genuine discovery, a transportive and hunger-stoking look into what may be one of the world’s last great but little-known cuisines…. One of the great qualities she brings to her books, over and above her curiosity and her ability to bring a far-away place into three dimensions: her gentle coaching. The food seems strange, but anybody can make it. She empowers cooks in a way that few other authors do. Eating with Duguid [feels]…like discovering a lost world.”
—Chris Nuttall-Smith, The Globe and Mail

“She isn’t merely offering up a culture’s recipes, she wants us to understand our oil (Is it hot enough? Is it too hot?) the way a Burmese cook does.”
LA Weekly

“Duguid’s thoughtful efforts to capture the taste of the country more than satisfy homebound, curious palates.”
The Boston Globe
 
“Extraordinary.”
The Gazette

About the Author

NAOMI DUGUID is a photographer, writer, world traveler, and great cook. Her first book, Flatbreads & Flavors: A Baker's Atlas, won the James Beard Award for cookbook of the year and the IACP Julia Child Award for best first book. With Jeffrey Alford, she is the author of 5 subsequent well-received cookbooks: HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, Mangoes & Curry Leaves, and Beyond the Great Wall. Duguid's articles and photographs frequently appear in Food & Wine, Eating Well, and Gourmet magazines. Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road. The author lives in Toronto, ON.

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3 of 3 people found the following review helpful By Reader Writer Runner TOP 50 REVIEWER on Dec 5 2012
Format: Hardcover
Most North Americans don’t have a favourite Burmese takeout joint; most don't have mohinga (a Burmese equivalent of Vietnamese pho) on a menu rotation. But Naomi Duguid's "Burma: Rivers of Flavor" introduces readers to this less well-known cuisine in a richly photographed tome that gives armchair travellers a look at the country’s culture through its food.

Burma (now Myanmar) shares borders with Thailand, China, and India, among others. Some recipes, especially the salads, look quite similar to those for Thai dishes, based on everything from long beans to pomelos. Others, such as paneer in tomato sauce and chicken aloo, echo the Indian subcontinent. Similarities to Chinese cuisine show up in recipes like pork strips with star anise. These influences combine with those of Burma’s indigenous cultures to make a unique cuisine.

Eye-catching photographs capture not just food but people and everyday sights, showing how “all over Burma the innate generosity of the culture is on display.”
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2 of 2 people found the following review helpful By Vivian W. Lee on Nov. 23 2012
Format: Hardcover Verified Purchase
I choose this rating because it is a well researched book by a non-burman. I like the way
it gives a background of burma and many regions in burma where there are variations
in ingredients and cooking. Also like the geopolitical introduction and the translation of burmese
words were as accurate as it can be.
I highly recommend this book, love the pictures too.
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1 of 1 people found the following review helpful By Ted Bieler on Jan. 12 2013
Format: Hardcover Verified Purchase
I love this book almost as much as travelogue as a cookbook. It is a gorgeous photographic essay on the daily life and environment of the Burmese. Different geographic and ethnic areas are highlighted. I wish I could go myself!
The food , mostly drawn from daily home and street food is well presented and the instructions easily followed, given that you've gone out shopping for some basic Asian ingredients. It is not always easy to figure out how to integrate these items into our menu plan - many feel like snacks or sides. Making a whole Burmese meal with a number of dishes would be the way to go.
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1 of 1 people found the following review helpful By Jean on Jan. 8 2013
Format: Hardcover Verified Purchase
Even if you don't use a recipe from this book you'll find that simply browsing through the beautiful pictures is worth the purchase. I collect cookbooks and this is a lovely addition.
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Format: Hardcover Verified Purchase
I loved this book. I had borrowed it from the library and then felt I had to own it. It was recommended on CBC radio by Don Genova, a lover of all things food. He was right. It has beautiful photographs that take you on a culinary tour by region, and offers recipes I can cook while rooting me in the traditions of the meal.
It is on my coffee table because it is wonderful to leaf through and soon it will be stained by cooking from kitchen usage. A gem.
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Format: Hardcover Verified Purchase
As my husband comes from Myanmar, I had already learned many of the types of recipes in this book. However, I did find it a very enticing way to present the foods and flavors of the various regions of the country., I really did like the book and would recommend it to anyone interested in a South Asian cuisine that offers spice,and balanced flavors and textures in every meal.
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