The author introduces a fascinating, little-known Southeast Asian cuisine to the Western kitchen. With clear instructions, a glossary of ingredients, and a wealth of serving tips, Under the Golden Pagoda offers a comprehensive look at a unique and flavorful culinary tradition. Illustrated.
Book Description
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.
Copyright 1993 Reed Business Information, Inc.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Authentic Recipes,
This review is from: Under the Golden Pagoda: The Best of Burmese Cooking (Paperback)
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!!
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Absolutely the best Burmese cooking,
This review is from: Under the Golden Pagoda: The Best of Burmese Cooking (Paperback)
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.
2 of 4 people found the following review helpful:
1.0 out of 5 stars
This is authentic?,
By Nicholas Robinson (Montreal) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Under the Golden Pagoda: The Best of Burmese Cooking (Paperback)
If this is authentic Burmese cooking, I don't want to eat it. I'm an experienced cook and I specialize in Asian cuisine, to the point where I can imagine the taste of a dish just by reading the recipe. And what I see here is bland, Westernized hospital-type Asian food. It seems that in many recipes, the only "Asian" component is 1/2 teaspoon of turmeric. This is Asian, let alone Burmese? Turmeric is used mainly for color; it has very little taste.
But don't take my word for it; check out this recipe for Amaithar Kyaw (Fried Beef): 3 pounds boneless beef stew meat (about 2-inch pieces) 1 1/2 teaspoons salt 1 teaspoon ground turmeric 4 cups vegetable oil That's it. Do you have any idea what that would taste like? Yellow beef with salt on it. Garlic only shows up occasionally. There are no chilies. Why do I have the feeling that there is no paprika in Burma? All the spices are ground. What, you mean the Burmese peasants go to the local supermarket and buy a few jars of McCormick to doll up their catfish? Where is the lemongrass? The galangal, the chilies? One "recipe" consists of just two ingredients: Onions and Sriracha sauce. That's a recipe? Do yourself a favor, ditch this book and get yourself a copy of The Complete Asian Cookbook by Charmaine Solomon instead.
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
So You'd Like to...
|
|
