This is a book about the wonderfully rich and vibrant cuisine of Myanmar.
Author: MyintMyint Soe
Publisher: Author House
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.
This book presents to you some recipes of Burmese desserts and snacks as you have never seen before.
Author: Myint Myint Soe
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.
My search for cooking manuals continues , and truthfully I find it almost as
exciting as exploring the country itself . I am doubly rewarded later , when I try my
hand at cooking the recipes back home . Like Marcel Proust and his madeleines , my ...
Author: ThingsAsian Press
Publisher: ThingsAsian Press
Beyond politics, little is known about Myanmar (Burma). Highlighting the country's great beauty and hospitality, this bookis dedicated to the local residents whose warmth and encouragementare its inspiration. From helping a community library in New Bagan to breakfast with 2,700 monks in Mandalay, adventurers and armchair voyagers will discover the secrets of savvy expatriates, seasoned travelers, and inspired locals. With its unique insights into dining, shopping, sightseeing, and culture, To Myanmar With Love is a one-of-a-kind guide for the passionate traveler.
Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central ...
Author: Copeland Marks
Publisher: Rowman & Littlefield
Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central Asian country. Tracing its roots back some 2,500 years, Burmese cuisine results from a mixture of religious, tribal, and ethnic influences that produces delightfully varied dishes guaranteed to please even the most jaded palate. The recipes are diverse and reflect Burma’s regional differences. A bacon stew with mild sour flavorings show the Chinese influence from the north, while coconut spiced fish served in envelopes of cabbage points out Burma’s large and bountiful coastline. An especially interesting soup involving toasted rice and pork boiled in spices and shrimp flavoring is the invention of a tribe on the Thailand border. The cuisine of this fascinating, often-ignored nation emphasizes a dazzling array of ingredients and culinary techniques which will win praise for any cook.
The best way to learn how to make dishes from an unfamiliar cuisine is to familiarize yourself with the culture the food originates from itself.
Author: Gordon Rock
Publisher: Gordon Rock
The best way to learn how to make dishes from an unfamiliar cuisine is to familiarize yourself with the culture the food originates from itself. That is exactly what you will discover in this Burmese cookbook. Throughout this cookbook, you will learn not only how to make some of the most complicated Burmese recipes, but you will also learn to appreciate the culture in the process. You will learn to make popular Burmese recipes such as: • Burmese Shan Noodles • Golden Egg Curry • Burmese Rainbow Salad • Coconut Noodle Soup • Khao Soi Curry Noodles • Classic Burmese Curried Chicken • Spicy Burmese Cabbage • Burmese Ginger Salad • and even more! So, why are you hesitating? Grab a copy of this Burmese cookbook and start making these delicious Burmese recipes as soon as today!
This specific cuisine is considered to be quite challenging, as the meals can be complicated for many. But, be sure that this is the ultimate guide for you.
Author: Valeria Ray
Publisher: Independently Published
If you are looking forward to discovering an exotic cuisine, the Burmese Cookbook will please all of your senses. When you prepare the food, you will be able to experience the culture and tradition of the Burmese people. This specific cuisine is considered to be quite challenging, as the meals can be complicated for many. But, be sure that this is the ultimate guide for you. With having so many exotic ingredients on the list, these recipes will make your kitchen smell so wonderful. In case you are wondering about which recipes are included, here is a short list of the most popular ones: - Burmese Shan Noodles with an extraordinary taste - Golden Egg Curry that tastes the same as the one prepared by local chef - an Instagram-worthy Burmese Rainbow Salad - Coconut Noodle Soup that will impress you with the unique taste You are only one step away from all of the exotic deliciousness. Don't postpone anymore and grab your copy right now!
Have you longed to sample the exotic dishes of Burma?Do you want to try them at home, without the travel expense of visiting the Asian country of Burma, also called Myanmar?Burmese recipes are quite unique, but you can recreate many of ...
Author: Anthony Boundy
Have you longed to sample the exotic dishes of Burma?Do you want to try them at home, without the travel expense of visiting the Asian country of Burma, also called Myanmar?Burmese recipes are quite unique, but you can recreate many of their native tastes in your own kitchen. This cookbook points the way to authentic dishes that are made in other areas of the world, including your little corner of it. The cuisine of Burma includes various dishes from the regions of their country. Their food has been quite influenced by Thailand, China and India. Burma also has its own local and immigrant ethnic dishes. Fish sauce is used extensively in Burma. It is especially important in the country's coastal cities. You'll find poultry, pork and beef used more often in their landlocked cities. They also serve wonderful fresh water shrimp and fish, along with paste made from them. Salads are often served in Burma, as well. They usually include rice or wheat noodles, vermicelli, glass noodles or rice. Burmese salads often contain fish paste, pickled tea, limes, tomatoes, ginger and potatoes. You can master the art of Burmese cooking without ever leaving your home. Give it a try!
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 ...
'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
'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.
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.
Author: MiMi Aye
Publisher: Bloomsbury Publishing
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.
Well, at least I feel fresh in my clean uniform. ... I can't believe there serving a Burmese breakfast, what bewilderment of dissatisfaction from everyone who tries
to eat it. ... Burmese cooking infiltrates your six senses, or is that sick senses?
Author: Gene Spencer
Publisher: WestBow Press
The greatest generation was a hardworking, strong, loving people wanting what is now called "the American Dream." Each would be propelled from their neighborhoods and slow-moving communities, a safe haven that cloaked them and held them securely, into a world war of destruction and death on December 7, 1941. America had been awakened; Americans, a year earlier, saw and understood the evil destined for this country was now killing other peoples of the world. These were to become a volunteer group of Americans assembled by two countries, America and China, to be the first to defend an innocent people. Today they are known as the famed AVG or American Volunteer Group, the Flying Tigers. Their story is as vast as the war itself; it touched those it affected with death and destruction as it consumed everything in its path. Within the pages of this book, the story of one pilot and one nurse will be revealed, from when they volunteer, meet, fall in love, and marry while defending and saving the babies, the parents, the citizens of China and Burma. Pete and Jane maintained their beliefs of duty and honor and sacrifice while they endured the horrors of war. Finding security in each other's arms and a new spirit of love with each kiss, keeping them hopeful the war would end soon.
Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
Author: Desmond Tan
Publisher: Ten Speed Press
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.
Author: Claudia Saw Lwin RobertPublish On: 2014-02-04
Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, make The Food of Myanmar the perfect companion for your adventure into Burmese cuisine.
Author: Claudia Saw Lwin Robert
Publisher: Tuttle Publishing
Myanmar, or Burma as it was previously known, is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has long been famous, Myanmar's cuisine has been something of a secret up until now. Myanmar has over 130 ethnic groups and has been called a meeting point for peoples around Asia. This diversity is reflected in the various types of foods that are eaten around the country. This unique Burmese cookbook featuring over 60 recipes, collected from all over the country, reveals the treasures of Burmese cooking. Discover a cuisine that is unique yet acknowledges the culinary traditions of its great neighbors: China and India. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, make The Food of Myanmar the perfect companion for your adventure into Burmese cuisine. Learn to create such national favorites as: Rice Noodles in Fish Soup Tangy Kaffir Lime Salad Hearty Pork Balls Cooked in Sweet Soya Bean Sauce Sesame-topped Semolina Cake with Coconut Floating Rice Dumplings
A Treasury of Over 200 Recipes from Pavement to Palace Minakshie Dasgupta,
Bunny Gupta, Jaya Chaliha ... Bengali families settled in Burma , Anglo - Burmese and many other Indians joined the long trek along the Burma Road into
Author: Minakshie Dasgupta
Publisher: Penguin Books India
The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise.
SELLING POINTS: * 175 tested and proven recipes, all authentic and easy to prepare * Not just a cookbook: Introductory chapters about Myanmar and its history, plus speciality subject articles interspersed, from Tea Houses, Scott Market, ...
Author: Robert Carmack
Publisher: River Books Press Dist A C
.One hundred tested and prooved recipes, all authentic and easy to prepare .Not just a cookbook: Introductory chapters about Myanmar and its history, plus specialty subject articles interspersed, from Tea Houses, Scott Market, Local Etiquette, and 2000-year old Shwe Dagon Pagoda .Historical quotes from contemporary travelers interspersed throughout .An illustrated chapter of local ingredients, with shopping substitutes for international readers .Recipe measurements interchangeable in metric, UK and US imperial .Because of the recipes' diversity, this is a cookbook for everyone: Europeans and Americans unfamiliar with Eastern ingredients, and equally for Asians wanting to explore Myanmar's authentic culinary influences .Edwardian retro design, lavishly illustrated and photographed, printed on light matt paper A lavishly photographed cookbook and historic travelogue, tracing contemporary and colonial Burmese dishes over the past century. With its rich traditions of empire, The Burma Cookbookhighlights the best of present-day Myanmar, including foods of its immigrant populations - from the subcontinent, down the Malay peninsula, and Britain itself. The authors spent some ten years researching the book, while organizing and hosting culinary tours to uncover the country's most popular dishes. The authors had exclusive access to The Strand Hotel's collection of historic menus, pictures and photos, while contemporary photography by Morrison Polkinghorne portrays Myanmar street life."
The recipes from Thailand, Vietnam, Cambodia, Laos and Burma are now available in this single volume. Join Charmaine Solomon on a journey through Southeast Asian cuisine.
Author: Charmaine Solomon
Publisher: Hardie Grant Books
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from Thailand, Vietnam, Cambodia, Laos and Burma are now available in this single volume. Join Charmaine Solomon on a journey through Southeast Asian cuisine. From well-known favourites such as Vietnam’s fragrant pho or Thailand’s banana flower salad, to Cambodian green peppercorn crab or aromatic Burmese curries, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: China The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes] Wendy Hutton ...
of people I'd never met before, I managed to get recipe tips along with a large
dose of Burmese culture. motorcycle to be my transport and guide for the few.
Author: Wendy Hutton
Publisher: Tuttle Publishing
Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia and all across the region with this easy-to-follow Southeast Asian cookbook. Few westerners know the sensational tastes and techniques of Southeast Asian cuisine as well as Wendy Hutton. In Southeast Asia's Best Recipes, Hutton takes readers on a culinary tour of the region's most popular and best-known dishes. Hutton has spent more than four decades traveling and and eating her way through Asia, collecting the best recipes from simple country homes to elegant restaurant kitchens. In her signature, expert prose, Hutton explores the glorious splendor of Southeast Asia's rich and varied cuisine, from Singapore's fascinating cosmopolitan offerings to Thailand's sinfully spicy dishes to Vietnam's refreshingly healthful recipes. Featuring a foreword by acclaimed food writer Charmaine Solomon and tantalizing photographs by award-winning food and lifestyle photographer Masano Kawana, this essential Asian cookbook shows readers how to prepare dozens of mouthwatering dishes. Authentic Southeast Asian recipes include: Extraordinary Beef Satay Thai Rice Soup with Pork Vietnamese Mixed Coconut Rice Lemongrass Beef with Peanuts Green Curry Chicken Famous Singapore Chili Crab Spicy Sambal Eggplant Southeast Asian cuisine is more popular than ever, and with Wendy Hutton as your guide, you can learn how to whip up a festival of flavors in your very own kitchen!
BUDDHISM AND FOOD IN BURMA Happily, it's possible to be considered a
devout Buddhist in Myanmar even if you only ... at all interested in food, it's well
worth seeking out wet markets on your travels. These colourful, messy markets
reveal the huge range of exotic ingredients that go into Burmese cooking, and
are often ...
Author: Rough Guides
Publisher: Rough Guides UK
The Rough Guide to Myanmar (Burma) is the ultimate travel guide to this exciting, largely undiscovered country with clear maps and detailed coverage of all the best Burmese attractions. Discover Myanmar's highlights with stunning photography and information on everything from exploring the iconic temples of Bagan, boating across beautiful Inle Lake or trekking through remote Shan highland villages. Find detailed practical advice on what to see and do in Myanmar, relying on up-to-date descriptions of the best hotels, bars, shops and restaurants for all budgets. Explore every corner of this exciting country with easy-to-use maps to help make sure you don't miss the unmissable. Now available in ePub format. Make the most of your holiday with The Rough Guide to Myanmar (Burma).
tohu Here's a surprise from Burma, adapted here from The Burmese kitchen, by
Copeland Marks. It is similar to tofu, and can be used in pretty much the same
ways. In Upper Burma, tohu is cut into 2-inch fingers and fried—twice, in a wok.
Author: A. D. Livingston
Publisher: Rowman & Littlefield
Grain truly is the staff of life—tasty, versatile, and highly nutritious. This terrific and comprehensive cookbook offers authentic, eclectic, homespun recipes that showcase a variety of different grains at their best, whether on their own or cooked with vegetables or meat. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook celebrates the good eating offered by 20 different whole grains: amaranth, quinoa, corn (maize), wheat, spelt, QK-77, triticale, rye, oats, rice, barley, millet, teff, sorghum, fonio, buckwheat, chickpeas, beans and peas, seeds, and nuts. Also included is information on how to store whole grain and how to grind your own meal and flour with a home milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, this is a resource you’ll return to again and again.