Customer Reviews

The Burmese Kitchen: Recipes from the Golden Land

5 star:		(4)
4 star:		(2)
3 star:		(0)
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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.

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.

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.

I'm Burmese but I grew up in the States so the Burmese food I'm familiar with is my mom's. There are some I tried which tasted like my mom's cooking. My family is Burmese Muslims so our cooking is slightly different from a true Burmese so I was surprised to find some of my favorite foods featured in the book. I made Dan Bauk (Spiced Chicken and Rice) for a friend from Panama and she loved it and it was nice to be able to share the recipe with her to take back to Panama. Also, Semolina Sweeet in Coconut Cream (Shwe Gyi) is something everyone enjoys because it's made with cream of wheat which most Americans are familiar with.

I am the grandaughter of Aung Thein, who worked with Mr. Copeland Marks for this book. All of the recipes were all diligently worked on, and even my father helped by driving Mr. Marks home.. The recipes are amazing, and I love it all. I wish that they had lived longer for me to thank them so much for a great book that would let me know how my grandfather's cooking was like. I am so glad that this book was made. Rest in peace to the both of them.

As a frequent visitor to Myanmar, I have had many opportunities to try the various cuisines there. On returning home, I have often looked in this book for the recipe for a dish that I particularly remembered, and have almost never been disappointed. I have read elsewhere a couple of sniffy reviews from so-called professional culinary experts. Ignore them, and buy this book. I have found the recipes to be completely authentic (allowing for the natural variations among families) and covering all the bases. The price is good, too.