Customer Reviews

Flavors of Burma: Myanmar : Cuisine and Culture from the Land of Golden Pagodas

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

 

 

Great book. Great recipes. My wife and I cooked the double fish curry last night. Its great. The recipe was easy to follow and quick to cook. We already had everything needed - although we used red fish fillets instead of the mackerel or king fish suggested. It tasted really good - smooth and tasty but without that "after curry burp" you get with some of the traditional Indian curries. It looked really good when cooked too - its nice to cook something without knowing in advance how it should look like after the experts have cooked it!
We will definitly give the other recipes a go too.
The information on Burmese (Myanmar?) life is interesting too - obviously written with some compassion.

I bought this book because my boyfriend is from Burma. I want to learn to make more dishes for him that will appeal to his taste buds. When he saw the book, he wouldn't put it down and kept saying that the recipes were very authentic. He remembers eating some of these dishes/recipes mentioned in the book. Thank you Susan Chan for writing this book.

For the lovers of Burmese food, this is a good and concise book to get you started!

Although I'm not from Burma, her material was very easy to digest and entertaining to read. The writer gives an excellent overview of the history and culture without the hype and fluff. She also gives her own life experience and journey while in Burma. Although I never had Burmese food or been to Burma, reading her book gives me a warmth feel that I "know" about Burma.

My boyfriend is Burmese and he said that this book is pretty authentic. The only problem I had was that a few of the dishes I was interested in making were for 16 people. I never really cook for that many people and haven't found the time yet to adjust the ingredients.

I bought this sight unseen, and without the benefit of any other user reviews to guide me. I'm not dissappointed.

It only has "76 enticing recipes" in it, but they are well laid out. The first 48 pages are background information, and I like having those things in cookbooks.

I feel that the two best features this cookback has are its hardback cover, and its lack of color photos. Hardback books are always better than paperbacks, and to me color photos in a cookbook always seem to imply that they are trying to cover up other defecienies with flashy pictures that will distract people. There are a few pictures, but they are B&W, and not the major focus of the book.

I haven't made any recipes yet, but the recipe layout is one I have never seen before. It appeals to me typographically because of its interesting approach. It looks clean, and easy to read, and I hope more cookbooks emulate the style.