BURMA: RIVERS OF FLAVOR

Book ID/图书代码： 14560012B57201

English Summary/英文概要： Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.

Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

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.

Chinese Summary/中文概要： 纳奥米·杜吉德的預示食譜總是超越了傳統的範疇，變得“更具有大氣和重要性”（洛杉磯時報）。每一種都有著其獨有的方式，是“一本獨具創新的烹飪書籍……是食譜史的一次重大貢獻”（紐約時報）。當東南亞歷經半個世紀後，打開了其神秘的面紗，有誰能比杜吉德更好地向西方世界展現這一風靡的食物風味。

位於中國與印度的交界處，東南亞地區的緬甸，長期以來日常生活一直深受外界影響，從佛教宗教到像馬鈴薯食品。在這個過程中，現在被稱為緬甸的這個國家的人民已經開發出來一種豐富的，複雜的烹飪方法，使用易於獲得的食材原料來製作出一種令人興奮的風味組合菜肴。

沙拉是這道菜是為亮點的菜肴之一，伴隨著風味小吃 — — 脆皮炸青蔥，擠上新鮮的檸檬汁，少許的蒜油、薑黃一，一些脆烤的花生 — — 嫺熟地拌勻。傳統沙拉可以多種多樣；緬甸廚師可以將各種食材變換為沙拉，從雞肉和烤汁茄子到菠菜和番茄。而誘人的茶葉沙拉是緬甸中部在和東部撣族人的招牌菜。

米粉，米飯麵條和魚湯，是當地早餐最佳的美味混合搭配食物。無論你在緬甸哪裡，你會得到略有不同版本的當地特色菜系，杜吉德解釋道，每個區域都有著自己的獨特製作特色。

美味醬汁、 酸辣醬和開胃菜 — — 緬甸美食的基本食材 — — 將成為你廚房中的主要來源，將一隻與土豆一起燒烤、薑黃，檸檬草；海鮮面炒與對蝦和貽貝用旺火煸炒；緬甸撣族人khaut swei，用豌豆卷鬚和豬肉令人驚奇地和麵條搭配；豐盛的雞肉飯湯以生薑和調味醬油為佐料；而簡單的甜點只是由糯米、椰子、棕櫚糖組合而成。

穿插在整個125個食譜均來自作者前往這處夢幻的，但鮮為人知土地的一些迷人故事。這部誘人的菜譜文獻中，展示了緬甸婦女如何用樹皮妝飾自己，用來保護和裝飾皮膚一種白漿。緬甸人的主要生活中心是佛教：我們看見滿赤腳的僧侶在清晨化緣，以及當地的尼姑與剃發修行;杜吉德帶我們踏上了仰光大金塔之旅，一座坐落於緬甸首都仰光崎嶇山上的宏偉廟宇。她乘船遊覽了緬甸的河流、公路道路；在當地鄉村市場和家庭廚房內駐足；並帶我們深入至這個國家的最僻遠處，向我們介紹了她沿途旅行中所遇見的迷人景色。(Sandy)

Awards/获奖情况：“Duguid is part anthropologist, part brilliant cook, and her recipes simply work in American kitchens. 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.” —Cooking Light

“Simple, distinctive home cooking.”—Food & Wine

“Duguid’s well-written recipes . . . will make readers yearn to get chopping, sizzling, and tasting.”—Sacramento Bee

“This stunning book is part cookbook, part culinary anthropology, and, throughout, a feast for the eyes.”—Celebrated Living

“A treasury of Burma’s cuisine . . . . Duguid’s portrait of Burma’s rich food heritage contains vivid glimpses of the people who create it along with cultural insight and a dash of travel advice.” —Publishers Weekly, starred review (Burma is one of Publishers Weekly’s Top 10 Cookbooks for Fall)

“Satisfy your taste for adventure with Naomi Duguid’s Burma: Rivers of Flavor. Part cookbook, part travelogue, Duguid introduces the salads, stews and meats of Burma and explores the culinary crossroads between China, India, and Southeast Asia.”—Greenwich Time

About the Author/作者介绍： Naomi Duguid is a photographer, writer, world traveler, and great cook. She is a contributing editor of Saveur magazine and writes the bimonthly “Global Pantry” column in Cooking Light. She conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called Immerse Through. Duguid is the author of, most recently, Burma: Rivers of Flavor. Her earlier books, all co-written with Jeffrey Alford, are Flatbreads and Flavors; HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Her weekly posts at www.naomiduguid.blogspot.com often explore home-cooked foods in their cultural context.

Format:HARDCOVER ILLUSTRATED

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