The Burmese Kitchen

Recipes from the Golden Land

Nonfiction, Food & Drink, International, Indian, Food Writing, Social & Cultural Studies, Social Science
Cover of the book The Burmese Kitchen by Copeland Marks, Aung Thein, M. Evans & Company
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Copeland Marks, Aung Thein ISBN: 9781590772607
Publisher: M. Evans & Company Publication: September 8, 1994
Imprint: M. Evans & Company Language: English
Author: Copeland Marks, Aung Thein
ISBN: 9781590772607
Publisher: M. Evans & Company
Publication: September 8, 1994
Imprint: M. Evans & Company
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from M. Evans & Company

Cover of the book The Natural Way to a Healthy Heart by Copeland Marks, Aung Thein
Cover of the book Sparrow's Flight by Copeland Marks, Aung Thein
Cover of the book Boswell's Luck by Copeland Marks, Aung Thein
Cover of the book Henry Stanley and the Quest for the Source of the Nile by Copeland Marks, Aung Thein
Cover of the book Nothing But Murder by Copeland Marks, Aung Thein
Cover of the book The Best News About Radiation Therapy by Copeland Marks, Aung Thein
Cover of the book Great American Vegetarian: Traditional and Regional Recipes for the Enlightened Cook by Copeland Marks, Aung Thein
Cover of the book The Smithsonian by Copeland Marks, Aung Thein
Cover of the book The Hellpig Hunt by Copeland Marks, Aung Thein
Cover of the book Pain Erasure by Copeland Marks, Aung Thein
Cover of the book Getting from Twenty to Thirty by Copeland Marks, Aung Thein
Cover of the book Highpockets by Copeland Marks, Aung Thein
Cover of the book Broken Harts by Copeland Marks, Aung Thein
Cover of the book Gone to Texas by Copeland Marks, Aung Thein
Cover of the book The Ohio Gang by Copeland Marks, Aung Thein
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy