Burma: Rivers of Flavor by Naomi Duguid

By Naomi Duguid

Winner, IACP Cookbook Award for Culinary commute (2013)

Naomi Duguid’s heralded cookbooks have regularly transcended the class to develop into “something better and extra very important” (Los Angeles Times). every one in its personal manner is “a leap forward ebook . . . an important contribution” (The big apple Times). And as Burma opens up after a part century of seclusion, who higher than Duguid—the esteemed writer of Hot bitter Salty Sweet—to introduce the rustic and its nutrition and flavors to the West.

Located on the crossroads among China, India, and the international locations of Southeast Asia, Burma has lengthy been a land that absorbed open air affects into its daily life, from the Buddhist faith to foodstuffs just like the potato. within the strategy, the folk of the rustic referred to now as Myanmar have built a wealthy, advanced delicacies that mekes creative use of simply to be had parts to create intriguing style combinations.

Salads are the best access issues into the glories of this delicacies, with gleaming flavors—crispy fried shallots, a squeeze of clean lime juice, a touch of garlic oil, a pinch of turmeric, a few crunchy roast peanuts—balanced with a mild hand. The salad culture is versatile; Burmese chefs rework all types of meals into salads, from poultry and roasted eggplant to spinach and tomato. And the engaging Tea-Leaf Salad is a signature dish in primary Burma and within the japanese hills which are domestic to the Shan people.

Mohinga, a scrumptious combination of rice noodles and fish broth, provides as much as convenience nutrients at its top. at any place you move in Burma, you get a touch varied model simply because, as Duguid explains, each one area layers its personal touches into the dish.

Tasty sauces, chutneys, and relishes—essential parts of Burmese cuisine—will turn into mainstays on your kitchen, as will a chook roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an miraculous noodle dish made with pea tendrils and red meat; a hearty chicken-rice soup professional with ginger and soy sauce; and a breathtakingly uncomplicated dessert composed of simply  sticky rice, coconut, and palm sugar.

Interspersed through the a hundred twenty five recipes are exciting stories from the author’s many journeys to this interesting yet little-known land. One such eye-catching essay exhibits how Burmese girls enhance themselves with thanaka, a white paste used to guard and beautify the outside. Buddhism is a critical truth of Burmese lifestyles: we meet barefoot priests on their morning quest for alms, in addition to nuns with shaved heads; and Duguid takes us on excursions of Shwedagon, the amazingly grand temple advanced on a hill in Rangoon, the previous capital. She takes boats up Burma’s large rivers, highways to locations inaccessible via street; spends time in village markets and residential kitchens; and takes us to the farthest reaches of the rustic, alongside the way in which introducing us to the interesting humans she encounters on her travels.

The most sensible solution to know about an strange tradition is thru its nutrients, and in Burma: Rivers of Flavor, readers will be transfixed via the splendors of an historical and beautiful nation, untouched via the skin international for generations, whose uncomplicated recipes satisfaction and fulfill and whose everyone is one of the such a lot gracious on earth.

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