Burma
Rivers of Flavor
$108.11
- Hardcover
384 pages
- Release Date
1 September 2012
Summary
IACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book … a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid, the esteemed author of Hot, Sour, Salty, Sweet, to introduce the country and its food and flavors to the West.
Located at the crossroads between China,…
Book Details
| ISBN-13: | 9781579654139 |
|---|---|
| ISBN-10: | 1579654134 |
| Author: | Naomi Duguid |
| Publisher: | Workman Publishing |
| Imprint: | Artisan Books |
| Format: | Hardcover |
| Number of Pages: | 384 |
| Release Date: | 1 September 2012 |
| Weight: | 1.32kg |
| Dimensions: | 250mm x 196mm x 36mm |
| Series: | Artisan |
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What They're Saying
Critics Review
“Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. Many dishes in Burma will seem entirely fresh to palates already familiar with Thai or Vietnamese food… . Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority.” –Cooking Light
“Simple, distinctive home cooking.” –Food Wine
“Duguid’s well-written recipes … will make readers yearn to get chopping, sizzling, and tasting.” –Sacramento Bee
“This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes.” –Celebrated Living
“A treasury of Burma’s cuisine … . 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.” –Publishers Weekly, starred review (Burma is one of Publishers Weekly’s Top 10 Cookbooks for Fall)
“Satisfy your taste for adventure with Naomi Duguid’s Burma: Rivers of Flavor. Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia.” –Greenwich Time
About The Author
Naomi Duguid
Naomi Duguid is a writer, photographer, traveler, and home cook. Her recent cookbook Taste of Persia is the winner of a James Beard Award, an IACP Cookbook Award, and a Taste Canada Award. Her book Burma: Rivers of Flavor 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: Flatbreads & Flavors: A Baker s Atlas and Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. 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.
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