My Burmese Cookbook

My Burmese Cookbook

This book presents to you some recipes of Burmese desserts and snacks as you have never seen before.

Author: Myint Myint Soe

Publisher: AuthorHouse

ISBN: 9781524634575

Category: Cooking

Page: 162

View: 360

This book presents to you some recipes of Burmese desserts and snacks as you have never seen before. We are a nation of snack eaters at any time of the day. The food used as snacks can also be used in any special occasions. Some may survive on eating snacks without the need to sit down for a main meal. The neighboring countries and British colonial rulers also left their mark by introducing some of their desserts into the country. However, Burmese food remains distinctly Burmese with no fusion of taste and culture.
Categories: Cooking

My Burmese Cookbook

My Burmese Cookbook

Added to this problem, there are very few meaningful Burmese cookbooks available. Recipes are handed down from one generation to the other, or learned from ...

Author: MyintMyint Soe

Publisher: Author House

ISBN: 9781496993458

Category: Cooking

Page: 162

View: 675

This is a book about the wonderfully rich and vibrant cuisine of Myanmar. Myanmar has recently opened up to the world but very little is known about its cuisine. Although the country is situated between China, Bangladesh, India and Thailand, its cuisine is subtly different but yet has influences from all those countries. The recipes in my book are written for both beginners and experienced cooks alike with clear instructions. The book provides measurements in metric system and recipes are easy to follow. My Cookbook Part 1 and 2 are one of those rare books with recipes on much-loved Myanmar cuisine. They will give you great happiness and enjoyment among families and friends for years to come.
Categories: Cooking

Mandalay

Mandalay

There is so much to love in MiMi Aye's wonderful Mandalay - Nigella Lawson A flavour explosion Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but ...

Author: MiMi Aye

Publisher: Bloomsbury Absolute

ISBN: 1472959493

Category: Cooking

Page: 272

View: 767

A flavour explosion Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage. Beginning with a look at the ingredients that make Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.
Categories: Cooking

The Rangoon Sisters

The Rangoon Sisters

The Rangoon Sisters is a celebration of the incredible food and flavours that are found throughout Myanmar, including over 80 evocative recipes that have been made easy and accessible for the modern home cook by supper club extraordinaires ...

Author: Amy Chung

Publisher: Ebury Press

ISBN: 1529103207

Category: Cooking, Burmese

Page: 224

View: 758

The Rangoon Sisters is a celebration of the incredible food and flavours that are found throughout Myanmar, including over 80 evocative recipes that have been made easy and accessible for the modern home cook by supper club extraordinaires Emily and Amy Chung.
Categories: Cooking, Burmese

Burma Superstar

Burma Superstar

Presents an eclectic collection of recipes that feature the vivid flavors of Burmese cooking from the famed San Francisco Bay Area Burmese restaurant, including such dishes as coconut curry chicken, chili lamb, samusa salad, and chin corn ...

Author: Desmond Tan

Publisher:

ISBN: 9781607749509

Category: Cooking

Page: 272

View: 550

An eclectic collection of 80 achievable yet spectacular recipes from famed San Francisco Bay Area Burmese restaurant, Burma Superstar. For years, Bay Area residents and out-of-towners have packed the house--and lined up out the door--for the salads, curries, rice, and stir-fries served at Burma Superstar, a beloved Burmese restaurant with four locations in the San Francisco Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made the group of restaurants one of the most recognizable in the Bay Area but it also takes readers into the kitchens of Burmese home cooks, whose style of cooking drives menu inspiration. As Burma--now called Myanmar--opens up to the world after a half century of seclusion, there has never been a more exciting time to share the multi-ethnic flavors of Burma Superstar.
Categories: Cooking

The Rangoon Sisters

The Rangoon Sisters

'The Rangoon Sisters taught me everything I know about Burmese food. And now they can teach you too.' Grace Dent 'Amy and Emily's food is vibrant, colourful and packed with flavour. I can't wait to make everything in this book.

Author: Amy Chung

Publisher: Random House

ISBN: 9781473573659

Category: Cooking

Page: 256

View: 487

'The Rangoon Sisters taught me everything I know about Burmese food. And now they can teach you too.' Grace Dent 'Amy and Emily's food is vibrant, colourful and packed with flavour. I can't wait to make everything in this book.' Melissa Hemsley Love Thai food? Addicted to Chinese and Indian? Then it is time to discover the flavours of Burma. The Rangoon Sisters is a celebration of the incredible food and flavours that are found throughout Myanmar, including over 80 evocative recipes that have been made easy and accessible for the modern home cook by supper club extraordinaires Emily and Amy Chung. Including chapters such as Snacks, Salads, Curries, Rice, Noodles and Sweets, the simple recipes are perfect for a quick weekday family meal or a comforting slow cook on a weekend. And the food is ideal for sharing and pairing: rich bowls of curry are contrasted with vibrant salads and heaps of steaming rice. Recipes include: Mohinga (fish chowder) Pumpkin curry Pickled tealeaf salad Stuffed aubergine curry Butterbean stew Coconut chicken noodles Mango and lime cheesecake With easy to follow instructions and no specialist equipment or expensive ingredients needed, The Rangoon Sisters is essential for anyone wanting to make delicious, simple Burmese food at home.
Categories: Cooking

Family Style Asian Cookbook Authentic Eurasian Recipes

Family Style Asian Cookbook  Authentic Eurasian Recipes

NB. This cookbook has sold numerous copies already! Buy this book today, Eurasian: Family Style Asian Cookbook: Authentic Eurasian Recipes Traditional Anglo-Burmese & Anglo-Indian Dishes.

Author: Anthea Peries

Publisher: PublishDrive

ISBN: PKEY:6610000172870

Category: Cooking

Page: 241

View: 974

Family Style Asian Cookbook: Authentic Eurasian Recipes. Traditional Anglo-Burmese & Anglo-Indian Dishes. - 90 Awesome recipes - Over 50 photographs This cookbook gives you a range of Anglo-Burmese and Anglo-Indian recipes to try out. It is for anyone who enjoys good food and there are many dishes to enjoy. This book gives an authentic account of food with cultural background. If you are a beginner, or have modest cookery skills, then these recipes offer you the chance to use and build on your own creative flair, style and sense of fusion cooking adventure. ABOUT THIS BOOK: Family Style Asian Cookbook with traditional Anglo-Burmese & Anglo-Indian Dishes, contains 90 selected hearty home recipes inside, mainly covering Burmese and Indian food, and these are just a few to mention. This book is not a laborious expensive cookbook all about family history either, you know the type? But instead, it is packed with authentic Eurasian recipes, and also contains over 50 arty black and white photographs, in a variety of selected, memorable and well known dishes. Many authors have attempted to produce Eurasian recipe books, but this one is different because of the range of historical and cultural dishes contained inside this cookbook. Inside you will find recipes for everyone especially those who are adventurous; it appeals to a few of my vegan friends too! There are however, a few recipes that are not entirely Eurasian (Anglo-Burmese or Anglo-Indian), but these were included because certain recipes actually originated from and were inspired by particular countries, so it made sense to include them in the book. If you love your food and like to indulge in good food, don't we all, or you often wonder what next to cook for the family, then this Eurasian book will give you the insight and provide you with a substantial collection of notable dishes that you can try out, experiment with yourself, and enjoy with your family and friends. Or, if you are totally new to this kind of food then flick through and it will certainly give you a groundbreaking introduction; you can then impress everyone with your new style in cooking. Furthermore, if you know someone who enjoys cooking, then this book makes a great gift too. NB. This cookbook has sold numerous copies already! Buy this book today, Eurasian: Family Style Asian Cookbook: Authentic Eurasian Recipes Traditional Anglo-Burmese & Anglo-Indian Dishes.
Categories: Cooking

Family Style Asian Cookbook Authentic Eurasian Recipes

Family Style Asian Cookbook  Authentic Eurasian Recipes

Buy this book today, Eurasian: Family Style Asian Cookbook: Authentic Eurasian RecipesTraditional Anglo-Burmese & Anglo-Indian Dishes.*** Buy paperback, get Kindle version FREE ***Also available in audio. food,anglo indians,anglo indian ...

Author: Anthea Peries

Publisher: Createspace Independent Publishing Platform

ISBN: 1983801445

Category:

Page: 230

View: 240

There is nothing that comes near to this book about Eurasian: Family Style Asian Cookbook: Authentic Eurasian Recipes Traditional Anglo-Burmese & Anglo-Indian Dishes, which contains 85 selected home recipes inside, mainly covering both Burmese and Indian food, and these are just a few to mention. It is not a laborious book about family history either but instead packed with recipes, and contains arty black and white photographs, mainly to keep the cost down for you, of several dishes. While others have attempted to produce Eurasian recipe books, this one is different because of the range of historical and cultural dishes contained inside this cookbook. There are recipes for everyone who is adventurous, and it appeals to a few of my vegan friends too. There are recipes that are not necessarily Anglo-Burmese or Anglo-Indian, but were included because some recipes originated from these countries. Order your copy of Eurasian: Family Style Asian Cookbook: Authentic Eurasian Recipes Traditional Anglo-Burmese & Anglo-Indian Dishes, today.
Categories:

Far Eastern Cookbook

Far Eastern Cookbook

Unlike the curries of India , Burmese curries are rather liquid and are generally
more delicately flavoured . I was too young to remember my first visit to my
grandmother ' s home in Rangoon , Burma , but the second visit which lasted a
year has ...

Author: Charmaine Solomon

Publisher:

ISBN: 0600380955

Category: Cookery, Asian

Page: 120

View: 845

Categories: Cookery, Asian

Burma

Burma

MoMo and BoBo's Kitchen: A Burmese Cookbook. ... Among my favorites, written by an Englishwoman who lived in two different Shan kingdoms, Hsipaw and Namshan ...

Author: Naomi Duguid

Publisher: Artisan Books

ISBN: 9781579655624

Category: Cooking

Page: 384

View: 367

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.
Categories: Cooking

Mandalay

Mandalay

Recipes and Tales from a Burmese Kitchen MiMi Aye. Cover. Versions. As a child, my musical tastes were largely dictated by my parents.

Author: MiMi Aye

Publisher: Bloomsbury Publishing

ISBN: 9781472959485

Category: Cooking

Page: 272

View: 980

Influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage. Beginning with a look at the ingredients that makes Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.
Categories: Cooking

Burma

Burma

Author: Patricia M. Herbert

Publisher: Abc-Clio Incorporated

ISBN: STANFORD:36105001731210

Category: Reference

Page: 327

View: 165

Categories: Reference

Vatch s Southeast Asian Cookbook

Vatch s Southeast Asian Cookbook

The Thai chef recounts his "cook's" tour of Singapore, Cambodia, Laos, Burma, Vietnam, and Malaysia in a series of observations that includes recipes as well as his personal insights into each country's way of life

Author: Vatcharin Bhumichitr

Publisher: Macmillan

ISBN: 0312254318

Category: Cooking

Page: 192

View: 618

The Thai chef recounts his "cook's" tour of Singapore, Cambodia, Laos, Burma, Vietnam, and Malaysia in a series of observations that includes recipes as well as his personal insights into each country's way of life
Categories: Cooking

The National Culinary Review

The National Culinary Review

This curry is cooked all over Burma and contains ingredients that can be easily
found in the United States in Thai and other Asian ... It may be served uncooked ,
where the lime juice does the " cooking , " or stir - fried , which is my preference .

Author:

Publisher:

ISBN: CORNELL:31924059588073

Category: Cooking

Page:

View: 762

Categories: Cooking

The Hakka Cookbook

The Hakka Cookbook

When the Burmese began to resent the success of Chinese residents of ... It's my first taste of this wine in the United States since I returned from China.

Author: Linda Lau Anusasananan

Publisher: Univ of California Press

ISBN: 9780520273283

Category: Cooking

Page: 293

View: 439

Traces the history of Hakka cuisine from its roots in China to the many different migration locations of the Hakka people, describing how the cuisine changed in each region, and provides Hakka recipes from all over the world.
Categories: Cooking

Zero Belly Cookbook

Zero Belly Cookbook

150+ Delicious Recipes to Flatten Your Belly, Turn Off Your Fat Genes, and Help Keep You ... Susan, 34 Agua Chile, 228 Burmese Gin Thoke Melon salad, 224, ...

Author: David Zinczenko

Publisher: Ballantine Books

ISBN: 9781101964811

Category: Health & Fitness

Page: 272

View: 174

Based on Zero Belly Diet, the revolutionary bestselling weight-loss plan from NBC News health and wellness contributor David Zinczenko, creator of Eat This, Not That!, Zero Belly Cookbook is a groundbreaking collection of recipes that will teach anyone how to cook beautifully, lose weight fast, and get healthier in just minutes a day. SEE THE DELICIOUS DIFFERENCE IN JUST FOURTEEN DAYS! Strip away up to 16 pounds in two weeks with the weight-loss power of gourmet superfoods. Ever since the arrival of David Zinczenko’s bestselling Zero Belly Diet—with its proven formula to rev up metabolism, melt away fat, and turn off the genes that cause weight gain—fans have been clamoring for more scrumptious, waist-slimming recipes to add to their weekly menus. Zinczenko answers the call in Zero Belly Cookbook—a collection of more than 150 quick, simple, restaurant-quality meals that will improve how you eat, feel, and live. • Metabolism-boosting breakfasts: Set your metabolism racing with the all-day fat-burning protein power of Spinach and Onion Strata and the superfood-packed Apple Pie Muffins. • Flat-belly lunches: Quell hunger with low-calorie, belly-flattening takes on such indulgent favorites as Turkey Meatball Heroes with Onion and Peppers. • Fat-melting dinners: Celebrate easy, automatic weight loss in gourmet style with Green Tea Poached Salmon with Bok Choy or Steak Frites with Arugula Chimichurri and Asparagus. • Slimming snacks: Nibble your way slim with Spicy Popcorn, Fresh Figs and Ricotta, and Avocado with Crab Salad. • Healthy, decadent desserts: Cap off a day of perfect eating with Raspberry Poached Pears, Black Forest Cookies, or Watermelon Wedges with Whipped Cream, Walnuts, and Mint. Including tasty dishes from such celebrated chefs as Jason Lawless, Susan Feniger, Chris Jaeckle, and Anita Lo, these tantalizing, easy-to-prepare recipes are specifically designed to target the fat that matters most to your health: belly fat. Regardless of your health history, your lifestyle, or even your genes, Zero Belly Cookbook will give you the power to flatten your belly, heal your body, soothe your soul, and live better than ever.
Categories: Health & Fitness

The Mile End Cookbook

The Mile End Cookbook

I've had vegans cross the line for one of my sandwiches (which I consider a blow ... had three Thai, two Burmese, two French, and three Italian restaurants, ...

Author: Noah Bernamoff

Publisher: Clarkson Potter

ISBN: 9780307954497

Category: Cooking

Page: 224

View: 874

Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
Categories: Cooking

Five Fat Hens

Five Fat Hens

The Chicken and Egg Cookbook Tim Halket. J. une is the best month of the year. It's got my birthday, my wife's birthday, our wedding anniversary, ...

Author: Tim Halket

Publisher: Grub Street Cookery

ISBN: 9781909166653

Category: Cooking

Page: 320

View: 673

A foodie turned poultry farmer offers a practical guide to raising chickens in this part memoir, part chicken and egg cookbook. A love of eating and using quality ingredients led Tim Halket to build a hen house in the corner of his garden for a daily harvest of fresh eggs. Five Fat Hens is his insightful, often humorous, take on just what it’s like to raise chickens at home. More than a DIY guide to keeping a few free-range birds, this cookbook is part memoir and part lifestyle manual. Halket takes readers through an entire year, skillfully combining meditations on his passion for cooking with original recipes, all starting with the premise that even the smallest garden can include a supply of delicious, fresh eggs. Neither a trained chef nor an experienced farmer, Tim’s tips and recipes draw on his learning experiences and love for culinary experimentation. With recipes ranging from the highly original Duelos y Quebrantos and Persian Chicken Supper to variations on everyday Italian or French classics, to simple comfort food, this timely book is an engaging account of one man’s appealing lifestyle that will inspire food lovers everywhere—whether they intend to keep chickens or not. “Good recipes, engagingly told.” —The Spectator
Categories: Cooking

False Tongues and Sunday Bread

False Tongues and Sunday Bread

300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.

Author: Copeland Marks

Publisher: M Evans & Company

ISBN: 1590772768

Category: Cooking

Page: 408

View: 155

300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.
Categories: Cooking