{"product_id":"burma-rivers-of-flavor-9781579654139","title":"Burma: Rivers of Flavor","description":"\u003cp\u003e\u003cb\u003eIACP Award Winner\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Naomi Duguid's heralded cookbooks have always transcended the category to become \"something larger and more important\" (\u003ci\u003eLos Angeles Times\u003c\/i\u003e). Each in its own way is \"a breakthrough book . . . a major contribution\" (\u003ci\u003eThe New York Times\u003c\/i\u003e). And as Burma opens up after a half century of seclusion, who better than Duguid--the esteemed author of \u003ci\u003eHot Sour Salty Sweet\u003c\/i\u003e--to introduce the country and its food and flavors to the West.\u003cp\u003eLocated at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.\u003c\/p\u003e\u003cp\u003eSalads are one of the best entry points into the glories of this cuisine, with sparkling flavors--crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts--balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eMohinga\u003c\/i\u003e, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.\u003c\/p\u003e\u003cp\u003eTasty sauces, chutneys, and relishes--essential elements of Burmese cuisine--will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan \u003ci\u003ekhaut swei\u003c\/i\u003e, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.\u003c\/p\u003e\u003cp\u003eInterspersed throughout the 125 recipes are intriguing tales from the author's many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with \u003ci\u003ethanaka, \u003c\/i\u003ea white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma's huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.\u003c\/p\u003e\u003cp\u003eThe best way to learn about an unfamiliar culture is through its food, and in \u003ci\u003eBurma: Rivers of Flavor\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003ereaders\u003ci\u003e \u003c\/i\u003ewill be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNaomi Duguid is a writer, photographer, traveler, and home cook. Her recent cookbook \u003ci\u003eTaste of Persia\u003c\/i\u003e is the winner of a James Beard Award, an IACP Cookbook Award, and a Taste Canada Award. Her book \u003ci\u003eBurma: Rivers of Flavor\u003c\/i\u003e is also an IACP Cookbook Award and Taste Canada Award winner. Her six previous award-winning titles, co-authored with Jeffrey Alford, include two now-classic cookbooks that won the James Beard Award for Cookbook of the Year: \u003ci\u003eFlatbreads \u0026amp; Flavors: A Baker's Atlas\u003c\/i\u003e and \u003ci\u003eHot Sour Salty Sweet: A Culinary Journey Through Southeast Asia\u003c\/i\u003e. Naomi leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery, and is a frequent guest speaker and presenter at food conferences, particularly those focused on grains. She lives in Toronto. Follow her on Instagram and Twitter at @naomiduguid.\u003cbr\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":50918152732946,"sku":"9781579654139","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_f8a920e4-5e4b-48ad-91d7-8cd0e7fce15a.jpg?v=1738878034","url":"https:\/\/surprise-castle.myshopify.com\/products\/burma-rivers-of-flavor-9781579654139","provider":"Surprise Castle","version":"1.0","type":"link"}