The Burmese Kitchen: Recipes from the Golden Land [Hardcover]

Copeland Marks (Author), Aung Thien (Author), Aung Thein (Author)

Book Description

Publication Date: October 15, 1987

Copeland Marks deserves highest honors for his boldness in codifying the exotic cuisines of the world for Western cooks.--Craig Claiborne

Product Details

• Hardcover: 275 pages
• Publisher: M.Evans & Company; 1ST edition (October 15, 1987)
• Language: English
• ISBN-10: 0871315246
• ISBN-13: 978-0871315243
• Product Dimensions: 9 x 6.1 x 1.2 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #1,988,295 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars Tired of 'fusion'? Go to the heart of exotic cooking., June 15, 2000

By 

Barbara A Johnson - See all my reviews

This review is from: The Burmese Kitchen: Recipes from the Golden Land (Paperback)

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.

8 of 8 people found the following review helpful:

4.0 out of 5 stars a very good and unique book, January 29, 2004

By 

Michael B elliott (Montréal, Quebec Canada) - See all my reviews

This review is from: The Burmese Kitchen: Recipes from the Golden Land (Paperback)

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.

11 of 12 people found the following review helpful:

5.0 out of 5 stars Burmese cuisine brought to life., January 3, 1998

By 

[e-mail] (Seattle, WA) - See all my reviews

This review is from: The Burmese Kitchen: Recipes from the Golden Land (Paperback)

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.