| The Burmese Kitchen: Recipes from the Golden Land |  | Authors: Copeland Marks, Aung Thein
Publisher: M. Evans
Category: Book
Buy Used: $41.28
Used (4) from $41.28
Rating:  4 reviews
Sales Rank: 1483795
Media: Hardcover
Pages: 275
Number Of Items: 1
ISBN: 0871315246
EAN: 9780871315243
ASIN: 0871315246
Publication Date: 1987
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Ex-library with usual stamps. Text is very clean & tight. Cover is good in Mylar.
| |
| Also Available In:
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Copeland Marks deserves highest honors for his boldness in codifying the exotic cuisines of the world for Western cooks.--Craig Claiborne
|
| Customer Reviews:
 a very good and unique book January 30, 2004
Michael B elliott (Montreal, Quebec Canada)
4 out of 4 found this review helpful
One of the few books available concerning burmese cuisine this book is definitly informative, and useful as a key to burmese flavour combinations and palate. I have had this book for over 15 years (I recommend page 103.. labour intensive but a family favourite and the only curry that my mum will clean her coffee grinder to make). True, there are no pictures, but I guess it let's you dream a bit, and it in no way detracts from the book; I mean who wants to try and make something look the way a food stylist has spent three hours on anyway? By and large the recipes are quite good and not too complicated... If there were a negative side to the book it would be that some recipes just arn't suited to western palates (even if they are authentic?), and have to be seen in the context of a multi dish meal with condiments and sauces. All in all, a facinating look at an undeservedly unknown cuisine and another lovely addition to the prolific Mr. Copeland Marks' oeuvre.
Unique and Delicious!.......... June 7, 2002
Margaret (NYC)
7 out of 9 found this review helpful
......this cookbook is an experience! Burmese cuisine is a marvelous blend of the cuisines of its neighbors: China, Thailand, and India, making for a collection of delicious recipes that are distinct and memorable. The authors even give a brief history of each recipe, describing the origins and modern availability of many. They also open with a history of Burma that really helps round off the experience of this cookbook.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. I can highly recommend: Beef in Tamarind Sauce, Roast Pork and Garlic Noodles, Malay Noodle Stir-Fry, Egg Noodles (Chinese Muslim Style), Chicken and Chick Pea Curry, Chili Chicken and the Sesame Rice Dessert. This cookbook has so much more to offer that I know I will be discovering for a long time to come. 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. The only drawback I see in choosing this cookbook would be for those cooks who need pictures to prepare recipes. This cookbook does not contain any photos. Also, for those who require very Americanized versions of international cuisine, be forewarned, this cookbook contains authentic Burmese recipes! If you want a genuine experience, than look no further than this cookbook!
Tired of 'fusion'? Go to the heart of exotic cooking. June 16, 2000
Barbara A Johnson (Merion Station, PA United States)
13 out of 13 found this review helpful
My copy of this book, now dog-eared and food stained, has become one of my standards when I'm looking to prepare 'not just your ordinary' generic Asian style dinner. In terms of successfully replicating these recipes I'd say it's a one spooner (four spoons being the most difficult. This assumes you have an interest in cooking and its process--and typically call cooking more than throwing together 'chicken tonight'. 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. Lookin' to go native? Great buy.
Burmese cuisine brought to life. January 4, 1998
storm@mindless.com (Seattle, WA)
10 out of 11 found this review helpful
It was clearly written, and rich in anthropological detail. After reading this cook book, I felt as if I could go to Burma and order with confidences from the menus there. I have prepared several recipes from this book, and all were delicious and exotic.
|
|
|
Can't find the right gift? Try a Gift Certificate
| |
