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|Burma: Rivers of Flavor
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Author: Naomi Duguid
Brand: Brand: Artisan
Winner, IACP Cookbook Award for Culinary Travel (2013)
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, 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.
Salads 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.
Mohinga, 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.
Tasty 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 khaut swei, 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.
Interspersed 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 thanaka, a 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.
The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will 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.
Author Interview with Naomi Duguid
Why did you title the book Burma rather than Myanmar?
"Myanma" was historically used only for the small central area where the dominant Bamar population lived. It's a name that excludes the huge outlying areas where the Shan, Kachin, Karen, Chin and other peoples are the majority. In 1989, the government--then a repressive military regime--decreed that the country's official name would change from Burma to Myanmar since "Burma" was seen as a relic of colonial times. Now that political climate has relaxed, you hear people using both terms, but for more than two decades, people were punished for saying "Burma" instead of "Myanmar."
What are the staple ingredients of Burmese cooking?
The flavor staples are shallots, turmeric, limes and freshly squeezed lime juice, roasted chopped peanuts, fresh greens, chiles (though not in punchy, hot quantities usually), fish sauce, shrimp paste, shallot oil, chile oil, fresh herbs, and more. The staple foods are rice and noodles, vegetables, fish, and chicken or meat.
How does Burma's cuisine reflect its culture, its patterns of daily life?
Sharing borders with China, India, Thailand, and Bangladesh, Burma has been an Asian crossroads--and a place of fascinating layers of food culture--for centuries. The main meal of the day, served at noon, centers around rice. It always includes salads and curries served family-style and shared. This way of eating lunch sums up a lot about Burma. People eat together and share food. There's no rigid order of courses or dishes; and you can adjust the flavors of what you are eating by dabbing on a chile sauce or squeezing on a little lime juice. In other words, there's conviviality, generosity, and flexibility. And now that the political situation in Burma is improving, the inherent good-humored joking and intense discussions that people thrive on are once more happening in tea shops and out in the street, rather than behind closed doors.
What is a typical day of eating in Burma?
Breakfast and snack options are wonderfully enticing, most of them available in tea shops or at street stalls. They include a flatbread with savory cooked beans on top; the national noodle dish mohinga, rice noodles in a light fish broth with crispy toppings and a wide range of condiments; other noodle dishes, with rice noodles or egg noodles, and a topping of some meat and herbs; and simple rice, lightly fried with peas and topped with a little meat or vegetables.
Lunch is the main meal. Each person has a plate of plain rice and a small bowl of soup, and then shares in the array of other dishes on the table. There is meat and/or chicken curry, a fish curry or small fried fish, a vegetable curry, a salad or two--Burmese salads are inventive and loaded with flavors and textures--and several spicy pungent condiments, as well as a plate of raw vegetables and another of steamed vegetables, which serve as a kind of non-spicy break from the bigger flavors of the curry. The meal finishes with a little fruit or some palm sugar.
Sweets are eaten as snacks in the afternoon or evening rather than as "desserts" at the end of a meal. In the evening, people eat noodle dishes or a light meal of rice, soup, salad, and chile sauce. At any hour, they can seek out street foods of all kinds, including savory crepes or deep-fried snacks.
The country has many ethnic groups and thus many cuisines; what are the main ones--and are there any common factors?
Salads are one of the glories of the cuisine no matter where you are in Burma. They're flavored with fried shallots, roasted peanuts, lime juice, and more. Noodle dishes, often served with a broth and a wonderful array of condiments, are another common thread. In all the food there's a subtle dance and balance between tart, salty, and sweet, with a touch of chile heat. (More chiles are used on the West coast, but they're generally on the table as an optional condiment rather than as a dominant fiery taste in cooked dishes.)
Central Burmese cuisine, also referred to as Bamar, has a lighter touch than central Thai--less sweet, less chile heat, more fresh vegetables on the table. For the main meal of the day, there are a whole set of small dishes on the table: a vegetable curry, a meat curry, a fish curry, a salad, and several condiments, as well as plain steamed and raw vegetables. Shan cuisine employs salt rather than fish sauce, lots of fresh herbs, vegetables cooked with meat in succulent curries, inventive noodle dishes, and salads flavored with toasted sesame seeds along with lime juice and sliced shallots. Kachin cuisine, from the far north, is light, includes lots of fresh herbs, and subtly balanced flavors in both the meat and the vegetable curries.
What is the dish from Burma that anyone and everyone must rush home and make tonight?
The Lemongrass Sliders (p. 192) are a great and easy introduction to the possibilities in the book, and so are many of the salads. The Ginger Salad (p. 48) is one of my favorites. For those who like chile heat, my favorite condiment, Tart-Sweet-Chile-Garlic Sauce (p. 36), is another good place to start.
You've been traveling in Burma since 1980; what changes have you observed?
In the eighties Burma was a country that had been closed off from the rest of the world. There was an old-world charm to that, but also a lot of suffering and poverty.
Then came the military crackdown of 1988 and more than twenty years of real fear and oppression. That was the vibe when I started work on this book in early 2009. Though people might have a sense of fun and ease in the privacy of their own homes, they were cautious and serious out on the streets and wary of being seen talking to a foreigner.
Now that has changed, in a dramatic and wonderful way, and very quickly. Late in 2011, with reforms and a relaxation of censorship from the top, people lost their fear. They suddenly became confident that Burma was truly emerging from the black hole of oppression. Now there is laughter and open discussion in tea shops and on the streets.
In researching and writing the book, I wanted to celebrate the richness of the food cultures of Burma and the vibrancy of individuals. I decided that there was no room for the army in the kitchen, so I put all the history of bad times at the back of the book.
I've seen the start of a dramatic long-overdue transformation over the last year. But there are still huge issues in Burma: attacks by the army on the people of Kachin State (a place rich in resources that shares a long border with China); unresolved conflicts in many border areas; and real questions about who is going to benefit from the exploitation of the country's natural resources.
The world has realized Burma's geopolitical importance, especially givens its rich oil and gas reserves. No wonder foreign companies and governments now want access. Daw Aung San Suu Kyi has been calling for a freshly negotiated political agreement among all the ethnic communities, including the majority Bamar people, and she is also asking that investors focus on building capacity in Burma, from education to roads and services. She's right on. Let's hope the world listens.
What do you wish more people knew about Burma?
At the very least, I hope the book encourages people to learn where it is. Its critical keystone location between India and China and Thailand means Burma will be a big player in Asia. And I'm hoping the book helps people learn about the country's different cultures. The Bamar are the majority people, but a quarter of the country is non-Bamar, made of a number of distinctive cultures. I use food as the medium for explaining them, and so, for example, the Shan and Kachin recipes are a delicious introduction to those cultures.
Your book is studded with stories of individuals that shed light on daily life in Burma. How did you meet and cook with people without speaking their language?
The language of food and markets is a language of gesture. Because it was important until the recent reforms to give people time to get used to me, I would go to smaller places and hang around, sipping a tea in tea shops, pedaling around on an old bicycle, taking photos of shallots and fish and anything else that caught my eye in the amazing markets. And gradually, after several days in a place, I would become a familiar sight so that people would start to connect with me, open up a little.
The wonderful thing about a place like Burma, where food is made in the street and kitchens are often open air, is that there are endless opportunities to watch and learn as people cook, and to taste and eat at all hours. There are a remarkable number of older people who speak beautiful English, and many young people are eager to practice their English, once they feel relaxed enough to approach a foreigner. I also found that small guesthouses were places where I could safely ask questions about foods I'd encountered.
Where in Burma would you send people who want to explore its food?
Rangoon/Yangon has lively markets with foods from all the regions of Burma so it's a great place to start sampling the country's rich culinary traditions. But I think that food in smaller centers is that much closer to home cooking. So I'd send you to Bagan to see the ruins and to eat lunch under the tree in Old Bagan. I'd send you to Inle Lake to eat Shan food at the market in Nyaungshwe and to visit the villages and floating markets on the lake and to check out a couple of wineries. And farther afield, there's sleepy, beautiful Mrauk U in the far northwest, a great place to get a taste of village life and to explore the ruins of a bygone age. If you have more time, then Hpa'an and Mawlamyine on the Salween River are fascinating places, with spectacular Buddhist temples in lovely settings.
- Used Book in Good Condition
|The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen
Lowest new price: $11.45
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Author: Lorna Yee
Most people think a wok is just for stir-frying Chinese food. Not so! A wok is a versatile and inexpensive piece of kitchen equipment that can be used everyday, for all your meals. You can braise, steam, deep-fry, and stew foods in it. You can even bake a cake in it! Don't stash your wok away in a cupboard. Leave it on your stovetop and use it every day!
This book celebrates making American favorites such as spaghetti and meatballs, buttermilk fried chicken, and pulled pork sandwiches using the ancient Chinese cooking vessel. You'll also find easy Asian dishes like kung pao chicken, shrimp and egg fried rice, stir-fried beef and broccoli, and chicken chow mein.
|The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond
Lowest new price: $11.91
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Author: Marvin Gapultos
The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook
, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere--from Manila to Los Angeles and everywhere in between.
As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried and true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the sage kitchen's of Marvin's own grandmother, mother and aunties.
A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook
boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails, to a complete section of adobo recipes--both traditional and with a twist--the recipes found in The Adobo Road Cookbook
express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned.
- Slow-Braised Pork Belly and Pineapple Adobo
- Spicy Sizzling Pork (Sisig)
- Salmon and Miso Sour Soup (Sinigang)
- Chili Crab Spring Rolls (Lumpia)
- Coconut Milk Risotto with Kabocha Squash and Long Beans
- Chicken Adobo Pot Pies
- Sweet Corn and Coconut Milk Panna Cotta
- Gin Fizz Tropical
- Banana-Nut Spring Rolls
|Memories of Philippine Kitchens
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Author: Amy Besa
In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
|The Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends
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Author: Miki Garcia
Each region of the Philippines has its own distinct food culture, just like the regional differences so common in the United States. The Filipino Cookbook is a collection of 85 tried and tested recipes that relate the secrets and soul of the cultural mosaic that is the Philippines.
This delightful collection showcases the full range of authentic Filipino dishes from the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple). Utilizing readily available ingredients, The Filipino Cookbook allows the home cook to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new.
|Trader Vic's Tiki Party!: Cocktails and Food to Share with Friends
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Author: Stephen Siegelman
The tiki volcano is erupting all over again, and now Trader Vic’s, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic’s and learn how to create the kind of tiki magic that made “the Trader” famous. It’s all here: recipes for 95 of the restaurant’s best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrées, and desserts—all adapted from the past and present menus of Trader Vic’s. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it’s a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic’s into your home. An entertaining guide from Trader Vic’s restaurant including 130 recipes for cocktails, pupus, finger food, entrées, and desserts.A follow-up to the popular THE GREAT TIKI DRINK BOOK.Trader Vic’s has 21 company-owned and franchised restaurants around the world—from Emeryville, California; to Berlin, Germany; and Osaka, Japan.Cocktail recipes include the Samoan Fog Cutter, the Tiki Puka Puka, Scorpion, the Kamaiina, and The Original Mai Tai, invented by Trader Vic himself in 1944.Appetizer recipes include crowd-pleasing pan-Asian small plates and nibbles, like Crispy Prawns, Cha Siu Pork, Ahi Tuna Poke, and Key Lime Chiffon Tartlets.Throw a rocking tiki party using the decorating, music-selection, bar-stocking, and menu-planning tips found here.
|Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia
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Author: James Oseland
Brand: W.W. Norton & Co
The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen.
|Best of the Best from Hawaii: Selected Recipes from Hawaii's Favorite Cookbooks (Best of the Best State Cookbook)
Lowest new price: $11.97
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Brand: Buns of Maui
Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture.
Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks.
- Hawaiian Books or DVDs make a great gift for that special someone!
|Off The Shelf: Cooking From the Pantry
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Author: Donna Hay
In Off the Shelf, Australia's bestselling food writer Donna Hay shows you how to fill your pantry with convenient and basic ingredients. Save time with these easy to put together recipes -- for everyday meals or special occasions, and especially when unexpected guests arrive.
Off the Shelf is packed with the information and inspiration to create a great meal at short notice -- anything from a simple pasta dish or the slippery slurp of Asian-inspired noodles to a tempting berry tart. All you need is a well-stocked pantry and a handful of fresh ingredients.
An essential handbook for everyone who loves to cook and to eat.
Donna Hay, Australia's bestselling cookbook author, understands our pain. The pain, that is, of producing delicious meals when time is tight and we really can't shop--again. Off the Shelf: Cooking from the Pantry presents a blueprint for from-scratch good eating that relies on a thoughtfully stocked larder, a few fresh ingredients, and truly streamlined recipes. The idea isn't new, of course, but Hay finds a better way with it, presenting recipes like Pasta with Pancetta and Peas; Lime, Beef, and Noodle Salad; and Green Olive and Baked Chicken that are truly quick and easy to do. First published in Australia, Off the Shelf arrives here in an edition meant to work for American cooks; if ingredient names, quantities, and some operations aren't always completely "translated" (one recipe calls for English spinach leaves) or given conventional American form, willing readers will still be able use it most productively.
Organized by ingredients and topics, the book offers buying advice throughout, regular recipes, and Short Order sections that distill formulas, such as those for Lemon and Basil Pilaf and Marinated Chickpea Salad, into get-the-drill-quickly paragraphs. Among the fuller-dress recipes, readers will surely want to try Beef and Caramelized Onion Couscous Salad, Crispy Spiced Thai Chicken, and Seared Salmon on Coconut Spinach, among others. Sweets, including Burnt Vanilla Creams and Chocolate Honey Snaps, are also delicious and easily accomplished. With truly useful tips (cut overlong cooked noodles to make them more manageable is one why-didn't-I-think-of-that example), an oversize bravura design, and color photos throughout, the book shows and tells how to cook with the greatest ease. --Arthur Boehm
|The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Lowest new price: $14.21
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Author: Jennifer M. Aranas
Selected as a semifinalist in the 2007 IACP Cookbook Awards
In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour—from sweet and spicy to smoky and tangy—while transforming delicious native recipes into easy-to-make meals.
Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.
The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino flavors. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials—such as coconut, palm vinegar, shrimp paste and calamansi lime—that set the food of the Philippines apart from its Asian neighbors.
With this cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.
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