Burma: Rivers of Flavor

Available

Product Details

Price
$35.00
Publisher
Artisan Publishers
Publish Date
Pages
384
Dimensions
7.6 X 1.6 X 9.9 inches | 2.95 pounds
Language
English
Type
Hardcover
EAN/UPC
9781579654139

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

Naomi Duguid is a writer, photographer, teacher, cook, and world traveler. Her most recent cookbooks, Burma and Taste of Persia, transported readers into cultures and flavors not yet celebrated in the West, and respectively won the 2013 IACP Cookbook Award for Culinary Travel and both the 2017 IACP Cookbook Award for Culinary Travel and the 2017 James Beard Award for Best Book of the Year, International. Her previous award-winning titles, coauthored with Jeffrey Alford, include Flatbreads & Flavors: A Baker's Atlas, their first book, which won a James Beard Award for Cookbook of the Year; Seductions of Rice; Hot Sour Salty Sweet, also a James Beard Cookbook of the Year; Mangoes & Curry Leaves; and Beyond the Great Wall. Duguid's articles and photographs have appeared regularly in Lucky Peach, Food & Wine, and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto's Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.

Reviews

"Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. Many dishes in Burma will seem entirely fresh to palates already familiar with Thai or Vietnamese food. . . . Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority." --Cooking Light

"Simple, distinctive home cooking." --Food & Wine

"Duguid's well-written recipes . . . will make readers yearn to get chopping, sizzling, and tasting." --Sacramento Bee

"This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes." --Celebrated Living

"A treasury of Burma's cuisine . . . . Duguid's portrait of Burma's rich food heritage contains vivid glimpses of the people who create it along with cultural insight and a dash of travel advice." --Publishers Weekly, starred review (Burma is one of Publishers Weekly's Top 10 Cookbooks for Fall)

"Satisfy your taste for adventure with Naomi Duguid's Burma: Rivers of Flavor. Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia." --Greenwich Time


"Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. Many dishes in Burma will seem entirely fresh to palates already familiar with Thai or Vietnamese food. . . . Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority."
--Cooking Light

"Simple, distinctive home cooking."
--Food & Wine

"Duguid's well-written recipes . . . will make readers yearn to get chopping, sizzling, and tasting."
--Sacramento Bee

"This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes."
--Celebrated Living

"A treasury of Burma's cuisine . . . . Duguid's portrait of Burma's rich food heritage contains vivid glimpses of the people who create it along with cultural insight and a dash of travel advice."
--Publishers Weekly, starred review (Burma is one of Publishers Weekly's Top 10 Cookbooks for Fall)

"Satisfy your taste for adventure with Naomi Duguid's Burma: Rivers of Flavor. Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia."
--Greenwich Time
s