e-book Burma: Rivers of Flavor

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  1. More Books by Naomi Duguid
  2. Cookbook? - Myanmar Forum
  3. 'Burma: Rivers of Flavor' | My Cookbooks | Asian cookbooks, Burmese food, Food

The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor , readers will be transfixed by 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.

Many dishes in Burma will seem entirely fresh to palates already familiar with Thai or Vietnamese food. Duguid has mastered the arc of flavor development. She writes with deep, local, friendly authority. Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia. See All Customer Reviews.

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Shop Books. Read an excerpt of this book! Add to Wishlist. USD Sign in to Purchase Instantly. About the Author Naomi Duguid is a writer, photographer, teacher, cook, and world traveler. She is a frequent guest speaker and presenter at food conferences. Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.

More Books by Naomi Duguid

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Cookbook? - Myanmar Forum

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You are already subscribed to this email. News World U. Add 2 inches of oil, raise the heat to high, and heat until the oil reaches degrees F. Use a thermometer to check the temperature, or drop a dollop of batter into the oil: If it sinks slowly to the bottom and then rises to the surface, the oil is at temperature. If it bobs right up without sinking or darkens immediately, the oil is too hot — lower the heat slightly; if it doesn't rise to the surface, the oil is not yet hot enough.

Stir in the batter, then drag 1 piece of banana through the batter and slide it carefully into the hot oil. Repeat with 2 or 3 more pieces, one by one. Fry, moving the pieces around carefully and keeping them from sticking to one another, until lightly golden and crispy. Lift [them] out of the oil with the spider or slotted spoon, pausing to let excess oil drain off, and transfer to a plate.

'Burma: Rivers of Flavor' | My Cookbooks | Asian cookbooks, Burmese food, Food

Repeat with the remaining bananas and batter. Serve hot, with the lime wedges, sorbet or ice cream, if you like. There's usually a little batter left over when the bananas are all fried. Use a teaspoon to scoop up dollops of batter and slip them into the hot oil. The delicious fritters will puff a little and be lightly golden and ready in a couple of minutes.

Burma Rivers of Flavor

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