Burma Rivers of flavor

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.

An excursion into cooking and travel, this title beautifully illustrates the author's love for Burma, its food and its people. Author of several award-winning books, including Hot Sour Salty Sweet and Beyond the Great Wall: Recipes and Travels in the Other China, Duguid presents the reader with a well-rounded picture of Burma by weaving together a wide array of recipes; photographs of the country and its people; anecdotes and stories from her travels; information about the country's history and customs; and important foundational information about flavors, ingredients, and basic kitchen techniques for Burmese cooking. Clear instructions and ample illustrations make recipes accessible for cooks at all levels, but readers in smaller markets may find obtaining some of the ingredients challenging. VERDICT Part cookbook, part travel narrative, handy in the kitchen and lovely on the coffee table, Burma: Rivers of Flavor will appeal to both, readers with a general interest in Burmese culture and food and cooks with a dedicated interest in regional dishes.-Courtney Greene, Indiana Univ. Lib., Bloomington, IN (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.