Over a decade in the making, “The Burma Cookbook” spans Myanmar’s opulent traditions of empire: from the past century’s best fare to contemporary dishes today. Lavishly illustrated and photographed, with some 175 easy to follow recipes, step-by-step techniques, and a comprehensive glossary. Consider this equally a travelogue & cookbook, suitable to grace both coffee table and kitchen workbench alike.
Burma’s cuisine is rich and varied, subtly imbued with the flavors of ginger, onion and garlic; uniquely different from neighboring India, China and Thailand, and without fiery spice. Travel with the authors as they take you through Myanmar’s foods in simple stages, while explaining specialist processes in authoritative detail. Taste the heritage foods of the country’s immigrant populations, and regional specialties. The authors had exclusive access to The Strand hotel’s historical archives during production of this book.
- Edwardian cool & chic retro design, lavishly illustrated and photographed
- 175 tested and proofed recipes, all authentic and easy to prepare
- An illustrated glossary of local ingredients, with shopping substitutes for international readers
- More than a cookbook: explore Myanmar and its history, plus specialty subject articles interspersed, from Tea Houses, Scott Market, Local Etiquette, and 2000-year old Shwe Dagon Pagoda
- Historical quotes from contemporary travelers interspersed throughout
- Recipe measurements interchangeable in US imperial and metric
- This is a cookbook for everyone: Europeans and Americans unfamiliar with Eastern ingredients, and equally for Asians wanting to explore Myanmar’s authentic culinary influences