175 tested and proofed recipes, all authentic and easy to prepareMore than 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 PagodaHistorical quotes from contemporary travelers interspersed throughoutAn illustrated glossary of local ingredients, with shopping substitutes for international readersRecipe measurements interchangeable in metric, UK and US imperialBecause 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 influencesEdwardian cool & chic retro design, sumptuously illustrated and photographedA lavishly photographed cookbook and historic travelogue, tracing contemporary and colonial Burmese dishes over the past century. With its rich traditions of empire, The Burma Cookbook highlights 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.
Recipes from the Book
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Ingredients You May Need
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