{"product_id":"burma-rivers-of-flavor-9781579654139","title":"Burma: Rivers of Flavor","description":"\u003cp\u003eIACP Award Winner  Naomi Duguids 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 Duguidthe esteemed author of Hot Sour Salty Sweetto 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 flavorscrispy fried shallots  a squeeze of fresh lime juice  a dash of garlic oil  a pinch of turmeric  some crunchy roast peanutsbalanced 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 relishesessential elements of Burmese cuisinewill 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 authors 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 Burmas 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.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":45665805566005,"sku":"ByrdShop_1579654134","price":39.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9781579654139.jpg?v=1782407872","url":"https:\/\/atxbooks.com\/products\/burma-rivers-of-flavor-9781579654139","provider":"ATX Books","version":"1.0","type":"link"}