Rivers of Flavor

Book - 2012
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The best way to learn about an unfamiliar culture is through its food. This book shows 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.
Publisher: New York : Artisan, ©2012
ISBN: 9781579654139
Call Number: 641.59591 D868b 2012
Characteristics: xii, 372 pages : color illustrations ; 26 cm


From Library Staff

I love how Duguid presents recipes along with gorgeous photographs of the countries she explores and personal stories about her travels. I want her job.

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Sep 26, 2018

I made a few recipes from this book and all of them were easy to understand and complete. Delicious too!

Apr 07, 2016

I'll admit I kind of breezed through this book like looking at a catalog full of beautiful things you'll never own, although I'm perennially fascinated by nat pwe & I've had a house balachaung recipe in hand for some time. Nevertheless, under its influence I've started regularly running the SE Asian salad program, where you take a base ingredient (raw cabbage, radishes, all kinds of vegetables work great) & toss it around with some lime & chili & minced red onion & fish sauce...it's a great cheap way to introduce some daily freshness & get that plant nourishment you need in a quick little blast of delicious. Very thankful for the solid quality of life upgrade...! CR

ksoles Dec 05, 2012

Most North Americans don’t have a favourite Burmese takeout joint; most don't have mohinga (a Burmese equivalent of Vietnamese pho) on a menu rotation. But Naomi Duguid's "Burma: Rivers of Flavor" introduces readers to this less well-known cuisine in a richly photographed tome that gives armchair travellers a look at the country’s culture through its food.

Burma (now Myanmar) shares borders with Thailand, China, and India, among others. Some recipes, especially the salads, look quite similar to those for Thai dishes, based on everything from long beans to pomelos. Others, such as paneer in tomato sauce and chicken aloo, echo the Indian subcontinent. Similarities to Chinese cuisine show up in recipes like pork strips with star anise. These influences combine with those of Burma’s indigenous cultures to make a unique cuisine.

Eye-catching photographs capture not just food but people and everyday sights, showing how “all over Burma the innate generosity of the culture is on display.”

Nov 20, 2012

Gorgeous Cookbook with really accessible recipes!


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