The Burmese Kitchen: Recipes from the Golden Land

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9780871317681: The Burmese Kitchen: Recipes from the Golden Land

The delicious cuisine of Myanmar (Burma) is made accessible to the home cook by the esteemed Copeland Marks. This book is a treasure that shines a light on the unsung cuisine that marries the flavors of China, India and Thailand with mouthwatering results.

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About the Author:

Copeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Varied Kitchens of India. He lived in New York until his death in 1999.


A former lecturer a the University of Rangoon, Myanmar (Burma), and the University of Hamburg, West Germany, Aung Thein is a health educator who practices the Burmese Buddhist system of medicine. He lives in Queens, New York.

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Book Description ROWMAN LITTLEFIELD, United States, 1994. Paperback. Book Condition: New. Language: English . Brand New Book. Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central Asian country. Tracing its roots back some 2,500 years, Burmese cuisine results from a mixture of religious, tribal, and ethnic influences that produces delightfully varied dishes guaranteed to please even the most jaded palate. The recipes are diverse and reflect Burma s regional differences. A bacon stew with mild sour flavorings show the Chinese influence from the north, while coconut spiced fish served in envelopes of cabbage points out Burma s large and bountiful coastline. An especially interesting soup involving toasted rice and pork boiled in spices and shrimp flavoring is the invention of a tribe on the Thailand border. The cuisine of this fascinating, often-ignored nation emphasizes a dazzling array of ingredients and culinary techniques which will win praise for any cook. Bookseller Inventory # AAS9780871317681

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Book Description ROWMAN LITTLEFIELD, United States, 1994. Paperback. Book Condition: New. Language: English . Brand New Book. Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central Asian country. Tracing its roots back some 2,500 years, Burmese cuisine results from a mixture of religious, tribal, and ethnic influences that produces delightfully varied dishes guaranteed to please even the most jaded palate. The recipes are diverse and reflect Burma s regional differences. A bacon stew with mild sour flavorings show the Chinese influence from the north, while coconut spiced fish served in envelopes of cabbage points out Burma s large and bountiful coastline. An especially interesting soup involving toasted rice and pork boiled in spices and shrimp flavoring is the invention of a tribe on the Thailand border. The cuisine of this fascinating, often-ignored nation emphasizes a dazzling array of ingredients and culinary techniques which will win praise for any cook. Bookseller Inventory # AAS9780871317681

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Book Description ROWMAN LITTLEFIELD, United States, 1994. Paperback. Book Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Well-known writer and food historian Copeland Marks again uses his unique talent for making exotic cuisines available to the home cook in The Burmese Kitchen, the first cookbook to examine the delicious cuisine and culture of this Central Asian country. Tracing its roots back some 2,500 years, Burmese cuisine results from a mixture of religious, tribal, and ethnic influences that produces delightfully varied dishes guaranteed to please even the most jaded palate. The recipes are diverse and reflect Burma s regional differences. A bacon stew with mild sour flavorings show the Chinese influence from the north, while coconut spiced fish served in envelopes of cabbage points out Burma s large and bountiful coastline. An especially interesting soup involving toasted rice and pork boiled in spices and shrimp flavoring is the invention of a tribe on the Thailand border. The cuisine of this fascinating, often-ignored nation emphasizes a dazzling array of ingredients and culinary techniques which will win praise for any cook. Bookseller Inventory # BTE9780871317681

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