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Burma: Rivers of Flavor [Hardcover]

Naomi Duguid
4.4 out of 5 stars  See all reviews (10 customer reviews)
List Price: CDN$ 39.95
Price: CDN$ 25.04 & FREE Shipping. Details
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Book Description

Oct. 9 2012

The fact is, some books simply need to exist. Burma: The Cookbook is one of these. Burma is culturally rich and complex in many ways, but perhaps nowhere more than in its extraordinary food culture. It's at the crossroads between the food of the great Indian subcontinent (to its west) and the food of Southeast Asia (to its east), with a dash of Chinese influence (from the north), making it an amazing place in-between. With simple recipes for food that manages to be elegant and earthy at the same time, plus stories of a place and a people that inspired Rudyard Kipling, Somerset Maugham, and George Orwell, this may be Duguid's most enchanting cookbook yet. The book features photographs throughout--of the finished dishes, of people, of a hauntingly beautiful land--as well as travel tips, a history of Burma, extensive glossaries, and a bibliography.


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Burma: Rivers of Flavor + Jerusalem: A Cookbook + Ottolenghi: The Cookbook
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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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Most helpful customer reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars More Bookish Thoughts... Dec 5 2012
By Reader Writer Runner TOP 50 REVIEWER
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
4.0 out of 5 stars Burma: Rivers of Flavor 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
4.0 out of 5 stars A gorgeous book 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
5.0 out of 5 stars Beautiful Jan. 8 2013
By Jean
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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5.0 out of 5 stars A new favorite! Dec 18 2013
Format:Hardcover|Verified Purchase
I am so pleased I ordered this! I expected the photography to be stunning, having seen Naomi Duguid's other books, but the recipes are also fantastic. My husband cooked a feast for a (Burmese) friend's party birthday and it was such a hit. The birthday boy took one taste and said, "This is Burma. I haven't tasted anything like this in 10 years".
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