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“On the road to Mandalay, where the flyin’-fishes play An’ the dawn comes up like thunder ‘outer China crost the bay.” -- Rudyard Kipling, Mandalay (1890)

Over a decade in the making, “The Burma Cookbook” spans Myanmar’s opulent traditions of empire: from the past century’s best fare to contemporary dishes today. Lavishly illustrated and photographed, with some 175 easy to follow recipes, step-by-step techniques, and a comprehensive glossary. Consider this equally a travelogue & cookbook, suitable to grace both coffee table and kitchen workbench alike.

Burma’s cuisine is rich and varied, subtly imbued with the flavors of ginger, onion and garlic; uniquely different from neighboring India, China and Thailand, and without fiery spice. Travel with the authors as they take you through Myanmar’s foods in simple stages, while explaining specialist processes in authoritative detail. Taste the heritage foods of the country’s immigrant populations, and regional specialties. The authors had exclusive access to The Strand hotel’s historical archives during production of this book.

• Edwardian cool & chic retro design, lavishly illustrated and photographed
• 175 tested and proofed recipes, all authentic and easy to prepare
• An illustrated glossary of local ingredients, with shopping substitutes for international readers
• More than a cookbook: explore Myanmar and its history, plus specialty subject articles interspersed, from Tea Houses, Scott Market, Local Etiquette, and 2000-year old Shwe Dagon Pagoda
• Historical quotes from contemporary travelers interspersed throughout
• Recipe measurements interchangeable in US imperial and metric
• This is a cookbook for everyone: Europeans and Americans unfamiliar with Eastern ingredients, and equally for Asians wanting to explore Myanmar’s authentic culinary influences

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Robert and MorrisonAbout the authors:

Robert Carmack & Morrison Polkinghorne organize and host culinary tours to Southeast Asia. Robert is author of five cookbooks, a television food stylist, and writes widely about Southeast Asia. He has a long pedigree in the culinary world, having worked for both James Beard in New York and Anne Willan in Paris, and is classically trained with grand diplomas from two French culinary institutions. He now specializes in Asian cookery. Morrison is a textile designer, importer, director of Passementeries in Sydney, and an authority on Asian silks. They divide their time between Australia, Asia and America.

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For retail outlets & book sellers interested in buying the book:

River Books London
Lanna, 3 Denbigh Road
London W11 2SJ
Tel: 020 7229 6765
www.riverbooksbk.com

River Books Thailand
396 Maharaj Road, Tatien
Bangkok 10200
Thailand
Tel: (662) 622-1900
www.riverbooksbk.com

UK/Europe Distribution
Antique Collectors Club UK
Tel: 01394 389977
www.accdistribution.com

North America Distribution
Antique Collectors Club USA
Tel: + 1 413 529 0861
www.accdistribution.com

Australian Distribution
Peribo Pty Limited
58 Beaumont Road
Mt Kuring-gai NSW 2080
AUSTRALIA
t: +61 (0) 2 9457 0011
f: +61 (0) 2 9457 0022
info@peribo.com.au

 

 

  • THE LAND OF A MILLION PAGODAS