Burma Superstar

“Finally! In this beautiful book, Desmond Tan and Kate Leahy bring one of my favorite Bay Area restaurants, Burma Superstar, to the world. From the Tea Leaf Salad to Chicken Coconut Curry, the book demystifies the ingredients and cooking techniques of Myanmar, opening up the restaurant’s incredible flavors for everyone to enjoy. This is a book to read from cover to cover, and to cook from forever.”—Amanda Haas, author of The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy“Informative recipes and concise historical background set an educational yet approachable tone, while the occasional misty mountain vistas or bustling Burmese city street scenes (captured by John Lee) provide a reason to slow down and consider Burmese culture as a whole. Already, I’m eyeing the classic mohinga, a noodle soup thickened with toasted ground rice and mashed catfish, seasoned with ginger and lemongrass.”—Alex Testere, Saveur“The rare restaurant edition you’ll actually want to cook from, starting with the tea-leaf salad.”—”This Season’s Best Cookbooks”, Bon Appetit“The eponymous San Francisco restaurant is making quality Burmese food even more accessible than before with this insightful, thorough cookbook. Take mohinga, for example, the breakfast noodle soup you’ve probably never heard of that’s considered Burma’s national dish. And in between coconut chicken curry and tea leaf salad, you can read all about Myanmar’s struggle for democracy, as well as the people and ingredients that make up this rich culture.”—”Best New Cookbooks,” Tasting Table“Is Burmese the new Thai food? Plenty of San Franciscans (disciples of the city’s beloved Burma Superstar restaurant) would say yes. The hot spot’s first cookbook illuminates the spicy, savory food of Myanmar, from chili lamb to pork and pumpkin stew to the popular tea leaf salad.” —Rebecca Shapiro, PureWow“Burmese food is highly underrated—especially where fighting inflammation is concerned, thanks to the generous use of spices like turmeric and cardamom. In his book, Tan reveals that the meals include ingredients that are beautifully colored and textured, meaning that even salad can be exciting. “ —Felicia Czochanski, Well + Good “Despite what some may consider unfamiliar ingredients and cooking techniques, “Burma Superstar” (the book) is incredibly accessible and, more importantly, fun. Fans of the restaurant will be happy to see a some of its most popular dishes, but the cookbook is more than just a rehashing of the menu. […] There are short snippets on the history, political and otherwise, of the country, and photographs, all by San Francisco’s John Lee, bring the food into context with the country.” —Kate Williams, Berkeleyside

DESMOND TAN was born in Burma and came to San Francisco when hewas 12 years old. He has grown Burma Superstar into four thriving, uniquelocations (with a fifth on the way). In 2014, he launched Mya Foods, the first BayArea company to import Burmese ingredients–most notably laphet, Burma’sfamous fermented tea leaves.KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which Eater.com ranked as one of the most notable books of the year; and Cookie Love.

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