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.
'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.
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 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.
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 ...
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.
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
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.
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!
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."
To raise your essence, I ply the black art of naming objects: the Burmese cooking
pot, the vellum books, the stone lion, the watercolor of women carrying logs — a
Kunisada whose owners' stamps connected you to all who have touched it.
Author: Grace Schulman
Publisher: Houghton Mifflin Harcourt
Grace Schulman's fourth collection of poetry, THE PAINTINGS OF OUR LIVES, celebrates earthly things while discovering inner lives. Here are poems of love and marriage -- including a psalm for the poet's anniversary and a portrayal of her parents dancing during the Depression -- and poems identifying with the hungers, sorrows, and joys of Chaim Soutine, Margaret Fuller, Paul Celan, and Henry James. In the final sonnet sequence, Schulman confronts her mother's death, calling on the art of many cultures to illuminate the universality of grief.
The Burmese Kitchen Influenced by China and India , the cuisine is unique by
Copeland H. Marks Baked Eggplant Purée Find out how to look better and.
Shrimp in a Lime ... My first lesson on Burmese cooking was inside the pagoda ,
Bobby Troka, neighbor and friend, for providing a second home for a very spunky Burmese kitten who understood nothing about deadlines. richard Esposito for
designing the type of kitchen that inspires creativity, and for holding my hand ...
Author: Lorna J. Sass
Publisher: Harper Collins
From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!
My sisters want to live peacefully , with dignity , following a path of their choosing
. I salute my ... Notes : 1 Yomah is a romanisation of the Burmese word for
mountain range . It recalls the ... or as a vegetable in Burmese cooking . 2 3 MY
A Little Northwest Cookbook By Kathleen Stang Illustrated by John Lavin 0-8118-
0356-2 Hardcover $ 6.95 June Recipes for ... The Best of Burmese Cooking By
Aung Aung Taik illustrated by Clare Kossman 0-87701-833-2 Paperback $ 11.95
March A Little Southwest ... Adrian Wilson Foreword by Sumner Stone 0-8118-
0304 - X Paperback $ 14.95 March Danger Is My Business An Illustrated History
Discover the Best, Make Your Own, and Cook It at Home [A Cookbook] Andrea
Nguyen ... Burmese cooks employ a different kind of tofu Irene Khin Wong. the
ovmer of Saffron S9 Catering in New York City, explained that soybean-based
tofu is ...
Author: Andrea Nguyen
The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including step-by-step guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food. Confused about whether to buy medium or super-firm tofu? Mystified by how to handle gauzy tofu skins and dried tofu sticks? With the enhanced Asian Tofu ebook, there’s no need to wonder. In eight instructional videos, Andrea Nguyen walks you through the wide variety of tofu available, explaining how to use each type for maximum results. For those who want to craft their own from scratch, her demonstrations of the tofu-making process illuminate potentially tricky steps and are chock full of tips for perfecting your product. To get a deeper look into the world of tofu, join Andrea on the tofu trail. In nine videos you will be transported to Taipei’s bustling markets, Japan’s artisanal tofu shops, and much more. With an exciting multimedia experience that showcases the vast uses for tofu and its fascinating history, the enhanced Asian Tofu ebook brings an exciting culinary journey to your fingertips.