Burma: Rivers of Flavor

Burma: Rivers of Flavor

Naomi Duguid


Naomi Duguid’s heralded cookbooks have consistently transcended the class to turn into “something greater and extra important” (Los Angeles Times). every one in its personal method is “a step forward ebook . . . a huge contribution” (The long island Times). And as Burma opens up after a part century of seclusion, who larger 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 countries of Southeast Asia, Burma has lengthy been a land that absorbed outdoors affects into its way of life, from the Buddhist faith to foodstuffs just like the potato. within the approach, the folks of the rustic referred to now as Myanmar have constructed a wealthy, complicated food that mekes creative use of simply on hand constituents to create intriguing style combinations.

Salads are the best access issues into the glories of this food, with glowing flavors—crispy fried shallots, a squeeze of unpolluted lime juice, a touch of garlic oil, a pinch of turmeric, a few crunchy roast peanuts—balanced with a gentle hand. The salad culture is versatile; Burmese chefs rework every kind of meals into salads, from bird and roasted eggplant to spinach and tomato. And the attractive Tea-Leaf Salad is a signature dish in crucial Burma and within the japanese hills which are domestic to the Shan people.

Mohinga, a scrumptious mix of rice noodles and fish broth, provides as much as convenience meals at its top. anyplace you cross in Burma, you get a marginally various model simply because, as Duguid explains, each one zone 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 poultry roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an awesome noodle dish made with pea tendrils and red meat; a hearty chicken-rice soup professional with ginger and soy sauce; and a breathtakingly easy dessert composed of just  sticky rice, coconut, and palm sugar.

Interspersed through the one hundred twenty five recipes are interesting stories from the author’s many journeys to this attention-grabbing yet little-known land. One such attractive essay exhibits how Burmese girls decorate themselves with thanaka, a white paste used to guard and beautify the surface. Buddhism is a significant truth of Burmese existence: we meet barefoot clergymen 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 attention-grabbing humans she encounters on her travels.

The top technique to find out about an strange tradition is thru its nutrients, and in Burma: Rivers of Flavor, readers will be transfixed by way of the splendors of an historic and beautiful nation, untouched through the surface global for generations, whose easy recipes pride and fulfill and whose everyone is one of the such a lot gracious on earth.

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