Southeast Asia's Best Recipes: From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes]

Southeast Asia's Best Recipes: From Bangkok to Bali [Southeast Asian Cookbook, 121 Recipes]
Wendy Hutton (Author), Masano Kawana (Photographer), Charmaine Solomon (Foreword)

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47 Used! | New! from $7.21 (as of 04/28/2015 17:35 PST)

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Under the Golden Pagoda: The Best of Burmese Cooking

Under the Golden Pagoda: The Best of Burmese Cooking
Aung Aung Taik (Author)
(7)

37 Used! | New! from $8.88 (as of 01/06/2015 16:12 PST)

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The Food of Myanmar

The Food of Myanmar
Claudia Saw Lwin Robert (Author), Win Pe (Author), Wendy Hutton (Author)

New!: $14.95 $11.22 (as of 12/24/2013 22:10 PST)

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Myanmar, or Burma as it was formerly known, is a land with an intriguingly different and relatively undiscovered cuisine. Full of delicious and healthful dishes—some hauntingly similar to ones in the neighboring countries of China, India and Thailand, others dramatically different—the classic cooking of Myanmar is not difficult to prepare at home.

The Food of Myanmar is a unique cookbook that presents over 60 recipes encompassing the complete range of traditional Burmese dishes. Discover a distinctive cuisine that draws inspiration from neighboring traditions while remaining true to its Burmese roots. 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

• Rank: #933478 in Books
• Published on: 2014-02-04
• Released on: 2014-02-04
• Original language: English
• Number of items: 1
• Dimensions: .0" h x .0" w x .0" l, .0 pounds
• Binding: Paperback
• 120 pages

Burma: Rivers of Flavor

Burma: Rivers of Flavor
Naomi Duguid (Author)
(52)

New!: $35.00 $21.50 (as of 07/10/2013 00:43 PST)
73 Used! | New! from $20.03 (as of 07/10/2013 00:43 PST)

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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.

• Rank: #17944 in Books
• Published on: 2012-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.76" h x 7.48" w x 1.57" l, 2.95 pounds
• Binding: Hardcover
• 384 pages

Under the Golden Pagoda: The Best of Burmese Cooking

Under the Golden Pagoda: The Best of Burmese Cooking
Aung Aung Taik (Author)
(4)

32 Used! | New! from $6.00 (as of 02/19/2013 07:02 PST)

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The author introduces a fascinating, little-known Southeast Asian cuisine to the Western kitchen. With clear instructions, a glossary of ingredients, and a wealth of serving tips, Under the Golden Pagoda offers a comprehensive look at a unique and flavorful culinary tradition. Illustrated.

• Rank: #78981 in Books
• Published on: 1993-02-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Burma: Rivers of Flavor

Buy on the merchant's online looking and scan reviews. If you are making an attempt to seek out Burma: Rivers of Flavor with special deal. This is the simplest deal for you. Where you'll find these item is by on-line searching stores? Read the review on Burma: Rivers of Flavor Now, it's discount worth. So do not lose it.


Burma: Rivers of Flavor
by Naomi Duguid
(32)

New!: $35.00 $19.44 (as of 01/20/2013 21:29 PST)
56 Used! | New! from $19.43 (as of 01/20/2013 21:29 PST)

Pacific Rim

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.

• Rank: #3041 in Books
• Published on: 2012-09-25
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 1.61" w x 7.48" l, 2.95 pounds
• Binding: Hardcover
• 384 pages

A Tiger in the Kitchen: A Memoir of Food and Family

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A Tiger in the Kitchen: A Memoir of Food and Family
by Cheryl Lu-Lien Tan
(24)

New!: $14.99 $6.00 (as of 01/20/2013 04:10 PST)
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“Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds."
--Jennifer 8. Lee, author of The Fortune Cookie Chronicles

After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations.

A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

Reading Group Guide available online and included in the eBook.

• Rank: #279293 in Books
• Published on: 2011-02-08
• Released on: 2011-02-08
• Format: Bargain Price
• Number of items: 1
• Binding: Paperback
• 304 pages