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Under the Golden Pagoda: The Best of Burmese Cooking Paperback – February 1, 1993


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Product Details

  • Paperback: 224 pages
  • Publisher: Chronicle Books (February 1, 1993)
  • Language: English
  • ISBN-10: 0877018332
  • ISBN-13: 978-0877018339
  • Product Dimensions: 8.9 x 6 x 0.9 inches
  • Shipping Weight: 11.2 ounces
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,014,248 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Taik left Burma in 1972, but luckily has brought a knowledge of its spiced yet subtle cuisine to a new home in America, and now shares it. Like the multiethnic Burmese themselves, Burmese food reflects varied influences, from Indian to Chinese; rice is a mainstay, and though the country is largely Buddhist, meat-eating is common. Taik's book addresses all the usual culinary fronts--soups, appetizers, main courses, salads, vegetables and desserts--with quiet assurance and an exotic accent, offering "Butheekyaw" (golden brown gourd strips), "Bairthar Sepyan" (duck curry), "Shwephayonethee Hin" (pumpkin curry), "Whetchidauk Pyoke" (boiled pig's feet with ginger and garlic) and "Whetnaywet Thoke" (pig's ear salad), among others. The dessert section is very brief, but practical, eschewing the elaborate preparations of special occasions. Taik's glossary (ginger juice, sriracha chile sauce) is appreciated, and so is the author's modest wit. "Chicken used to cause conflict within me," Taik reflects. "I loved watching the birds roaming freely in our backyard in Rangoon, yet their meat was my favorite. Now that I have lived in America for quite a few years, I am more at ease with that earlier sentiment. When I buy a chicken here, it has no life with which I am familiar."
Copyright 1993 Reed Business Information, Inc.

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Customer Reviews

4.3 out of 5 stars
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Easy to follow recipes and great commentary to provide background and traditions!
Phillip R. Poovey
Just fantastic ..I just had to order 2 books one to give to family they love the recipes also..
Diane Cheng
I highly recommend this book for anyone who is serious about cooking Burmese food.
Robert Yarra

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Diane Cheng on January 13, 2007
Format: Paperback Verified Purchase
My Husband was born in Burma, (Now U.S citizen.)
He is also an ExceLLent COok. I was so happy to see these recipes to order this book. Its brought back warm memories of family and friends and of when some of these recipes would be prepared by his Mother. Now he's able to cook some favorites again that were lost thru time and travel...I love them too.
I love Burmese FOod!! Just fantastic ..I just had to order 2 books one to give to family they love the recipes also..Thank you so MuCH!!
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3 of 3 people found the following review helpful By Rachael Bouquard on March 9, 2013
Format: Paperback Verified Purchase
I bought this used from an amazon user but I'm glad I did. My husband is burmese so I like trying out the recipes on him. What I loved about the used copy is the old owner wrote comments inside on which were her favorite recipes. She had good taste! I sometimes wish there was a bigger recipe selection to choose from though. That's what my Mother in law is for though. :)
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3 of 3 people found the following review helpful By Man Dalay on April 7, 2007
Format: Paperback Verified Purchase
The recipes in this book are authentic, easy to make and absolutely delicious! This is THE cookbook to use if you have an interest in Burmese food or just good food. It's also fun to read with delightful anecdotes about the food and Burmese culture.
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