Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

heidih

"Burma - Rivers of Flavor" by Naomi Duguid

Recommended Posts

The book is amazing. Simply amazing.

I pre-ordered it and just finished reading the whole thing, cover to cover. I haven't yet cooked anything from it, but I went to an event with Naomi Duguid where they served samples of the "spiced rubbed jerky" (page 196) and the "sticky rice cake" (page 279). Both dishes were fantastic.

I am planning to start cooking from it next week. Still deciding which dishes to make first - there are so many I want to try!

Would love to know if anyone has cooked anything from it, and which dishes are tried and recommended.

Share this post


Link to post
Share on other sites

Beautiful book, and everything I've made from it so far has been delicious. To date, I've made the Chicken in Tart Garlic Sauce, Lima Beans with Galangal, Roasted Eggplant Salad, Golden Egg Curry, the Shallot-Lime Chutney, and Tart-Sweet Chile-Garlic Sauce. Standouts were the chicken and the egg curry.

Share this post


Link to post
Share on other sites

Beautiful book, and everything I've made from it so far has been delicious. To date, I've made the Chicken in Tart Garlic Sauce, Lima Beans with Galangal, Roasted Eggplant Salad, Golden Egg Curry, the Shallot-Lime Chutney, and Tart-Sweet Chile-Garlic Sauce. Standouts were the chicken and the egg curry.

Sounds wonderful - Here is the topic about cooking the recipes. Pictures ?:)

Share this post


Link to post
Share on other sites

Sounds wonderful - Here is the topic about cooking the recipes. Pictures ?:)

No decent ones, but a friend took this with his phone.

IMG_3575.jpg

Note: This was also after we had eaten...


Edited by MikeHartnett (log)

Share this post


Link to post
Share on other sites

lol. I was just writing about her last book on my blog!

How is this one different from the collaborations with Jeffrey Alford (I guess now her ex-husband - I notice he doesn't even get a mention in the thanks page). I guess one thing is some of their previous books were a bit formulaic in the recipe - mini essay - beautiful photograph - large format type structure. I notice the format of this book isn't as big... Is there much else different or is it still the same set-up?

Also I wonder if this book would have still come out if the (relative) thaw in Burmese politics hadn't happened. It would have been a bit weird to put it out if things were still as they were a year or two ago... Or maybe it would have been a good way to highlight the country's plight?

Hmmm

J

Share this post


Link to post
Share on other sites

Naomi Duguid started her research for this book in 2009, so I am pretty sure the book would have come out regardless of politics. Ethinc food has a way of uniting people through cultural understanding.

I heard Naomi say that she was extremely active in her research on every trip she made to Burma, because she always though it could be her last, due to the volatile political situation.

I don't find the book that different from previous ones. Sure, the format is a bit different. But the writing style (travel story followed by recipes) is the same, the photography is equally good (in fact, the photographer - Richard Jung - worked on some of her other books), and I am finding the quality of the recipes also similar.

The flavors and basic ingredients are different though. Burmese food is quite different from the food of the countries around it. Lots of turmeric and shallots, which suits me just fine because I love both :)

Share this post


Link to post
Share on other sites

I finally started cooking from the book. I made the following dishes:

* Tart-sweet chile-garlic sauce

* Tender greens salad with crispy fried shallots

* Intensely green spinach and tomato salad with peanuts

* Succulent pomelo salad

* Punchy-crunchy ginger salad *

* Smoky napa stir-fry

* Egg noodles with pork in coconut sauce *

* Golden egg curry *

Our favorite dishes so far are the ones marked with *. All of them were solid good though, to make again. I definitely love Burmese flavors, now that I understand them a bit better. Definitely different from food in neighboring countries.

What should I make next?

Share this post


Link to post
Share on other sites

I received a copy of this as a Christmas gift this morning, and am very much looking forward to diving into it. It's kind of cruel to have only two days with the book before I leave for Thailand, though. :wink:

Share this post


Link to post
Share on other sites

I may be in the minority and, granted, perhaps I need to make a few more dishes from this book for a true judgement but so far, I've made three dishes out of the book:

chicken in tart garlic sauce - needed to add extra garlic and lime juice

saucy spiced meat and potatoes - was pretty plain and so had to add a few dollops of roasted chilly sauce from Vietnamese Home Cooking

minced chicken with galangal and tomato - made this two weeks ago and we still havent eaten it

True, only three dishes, but not one was an unqualified success without intervention on my part. Not sure yet about this book.

Share this post


Link to post
Share on other sites

Today I made the tart-sweet chile garlic sauce, and the kachin pounded beef with herbs.

Both an unqualified success - I am so psyched to cook more from this book!

Pictures in the Dinner thread.

Share this post


Link to post
Share on other sites

Kind of, though no lime juice, no toasted rice powder. The cooked steak gets pounded into the mortar and pestle with the paste until it's falling apart and laced with the other ingredients.

But the BIG difference is... sichuan peppercorns. Ground ones in the broth that the steak simmers in, toasted whole ones pounded into the paste. That part of Burma borders China and they use them.

It's the most more-ish dish I've eaten in some time.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By highchef
      we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. 
      I have made this cake 3 times.
      First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know.
      Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven.
      Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. 
      I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media?
      All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour...
      The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325.
      The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake...
      Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
       
    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×