This book arrived yesterday and it is beautiful, interesting and inspiring. I have to stop and look at a few more pages every time I walk through the kitchen. Burma sits between China, India and Thailand so it combines three of my favorite culinary cultures. More as I start cooking...
I really love this cookbook. I think that the pictures and recipes are inspiring. However, I do not use the book as often as I would like. Oftentimes recipes require pre cooking (e.g. making fried shallots prior to beginning the recipe) and I don't have time do that as often as I would like. For those interested in world food it is still a cookbook that I would recommend!
I bought this book based upon twotop's enthusiastic reviews of the book and her voted recipes- thank you, twotop. The promise to be able to make my own Burmese-style Sriracha sauce- Nga Yoke Thee Achin- and my love of shallots made it a slam dunk. The book is indeed very well done, the photos, the story of Burma, the heavy, matte paper pages make it pleasurable. I have begun to increase my existing stocks and newly needed Burma Basics ingredients. I haven't yet found Asian shallots, but if they can be found anywhere in America, surely they can be found here in the San Francisco Bay area. A search of the Alemany Farmers Market will ensue shortly. In the meantime, European shallots will do. I am anxious to begin my discovery of Burma and her cuisine.
I must tell, that I brought this book, when I heard - two of so years post factum - that authors of many books that i cherish were split up and this book was written only by one of them...I wanted to know, if it still the same quality...and it is. It's good, interesting book - not always two heads are better than one, it shows.