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Burma: Rivers of Flavor Hardcover – Oct 9 2012
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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.”
“Duguid’s thoughtful efforts to capture the taste of the country more than satisfy homebound, curious palates.”
—The Boston Globe
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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Top Customer Reviews
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.”
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.
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.
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.
Most recent customer reviews
I went on a trip to Burma, and loved the food, the culture and the whole country. This book is mostly recipe book, but a good part travelogue too. Read morePublished 6 months ago by H. Rycraft
Great take on Burma as a country, the culture and the very flavourful cuisine.Published 20 months ago by Simply tisha
She is always fascinating! I have 3 books from her and they are all "great", As much for recipes as for people's histories.Published 22 months ago by jocelyne Lessard
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. Read morePublished on Dec 18 2013 by Brigitte
I own all the cookbooks published by the (former) duo Alford/Duguid. This book is also lovely and offers the same quality and tasty recipes. Read morePublished on Nov. 18 2013 by LynnFromTheNorth