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The Burmese Kitchen: Recipes from the Golden Land Paperback – September 8, 1994


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Product Details

  • Paperback: 276 pages
  • Publisher: M. Evans & Company (September 8, 1994)
  • Language: English
  • ISBN-10: 0871317680
  • ISBN-13: 978-0871317681
  • Product Dimensions: 5.9 x 8.9 inches
  • Shipping Weight: 15.2 ounces
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,612,189 in Books (See Top 100 in Books)

Editorial Reviews

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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Customer Reviews

4.7 out of 5 stars
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See all 7 customer reviews
Ignore them, and buy this book.
J.G.W.
I am the grandaughter of Aung Thein, who worked with Mr. Copeland Marks for this book.
claire
The recipes are easy and delicious.
Suzanne H Edwards

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Barbara A Johnson on June 15, 2000
Format: 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.
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8 of 8 people found the following review helpful By Michael B elliott on January 29, 2004
Format: 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.
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11 of 12 people found the following review helpful By storm@mindless.com on January 3, 1998
Format: 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.
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5 of 5 people found the following review helpful By claire on July 8, 2011
Format: Paperback
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.
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