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Burma or Mayanmar Cook books
Burma or Mayanmar Coobooks - Best Sellers
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The
Burmese Kitchen
by Copeland Marks, Aung Thein (Contributor)
Sampling of reviews What
makes the cuisine of Burma so interesting is how it has taken the influence of its
neighbors--Thailanad, India, and China--and created flavors and tastes unique to Burma.
This book represents dishes that are both authentic in their scope and fresh in their
flavors.
This cookbook contains hundreds of recipes, a glossary of ingredients and a "how to
make...." section to help teach those new to the cuisine how to make some of the
commonly found prepared items in the recipes.
Chapters include: Appetizers and Fritters, Chutneys and Condiments, Soups, Beef and Lamb,
Pork, Poultry and Eggs, Fish and Seafood, Rice and Pancakes, Vegetables and Salads,
Sweets, and Menus. |
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The Food of Burma: Authentic Recipes from the Land of the Golden
Pagodas
Burma is a land of golden pagodas, mighty rivers, and generous deltas. While the beauty of
the Burmese countryside has long been famous, its cuisine has been something of a secret
until now. This unique volume of over 75 recipes, collected from all over Myanmar, reveals
the treasures of Burmese cooking. Among the exciting dishes are the national favorite,
Rice Noodles in Fish Soup, tangy Kaffir Lime Salad, and hearty Pork Balls cooked in Sweet
Soybean Sauce. Claudia Saw Lwin, a resident of Yangon, Union of Mynamar, provided the
recipes in this book, which were prepared by the chefs of the Nikko Hotel in Yangon. |
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FLAVORS
OF BURMA:Cuisine and Culture from the Land of Golden Pagodas
Burma, also called Myanmar, is located in Southeastern Asia between Bangladesh and
Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice,
curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with
traditional Burmese fish sauce (Ngi-Pi-Yae) and Fried Shrimp with Shrimp Paste
(Balachung), which are presented her in 76 enticing recipes. Burmese dishes have a
distinct taste that varies in spiciness from mild to hot. The author depicts the culture
and traditions of Burma, providing ample information on the Burmese market, commonly used
ingredients, and eating and serving customs, explaining, for example, that Burmese eat
with their finger-tips. She also familiarizes her readers with the language, festivals,
and principal cities of this country.
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