Burma: Rivers Of Flavor by Naomi DuguidBurma: Rivers Of Flavor by Naomi Duguid

Burma: Rivers Of Flavor

byNaomi Duguid

Hardcover | October 9, 2012

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The fact is, some books simply need to exist. Burma: The Cookbook is one of these. Burma is culturally rich and complex in many ways, but perhaps nowhere more than in its extraordinary food culture. It's at the crossroads between the food of the great Indian subcontinent (to its west) and the food of Southeast Asia (to its east), with a dash of Chinese influence (from the north), making it an amazing place in-between. With simple recipes for food that manages to be elegant and earthy at the same time, plus stories of a place and a people that inspired Rudyard Kipling, Somerset Maugham, and George Orwell, this may be Duguid's most enchanting cookbook yet. The book features photographs throughout--of the finished dishes, of people, of a hauntingly beautiful land--as well as travel tips, a history of Burma, extensive glossaries, and a bibliography.

NAOMI DUGUID is a photographer, writer, world traveler, and great cook. Her first book, Flatbreads & Flavors: A Baker's Atlas, won the James Beard Award for cookbook of the year and the IACP Julia Child Award for best first book. With Jeffrey Alford, she is the author of 5 subsequent well-received cookbooks: HomeBaking, Seductions of R...
Title:Burma: Rivers Of FlavorFormat:HardcoverDimensions:384 pages, 10 × 7.8 × 1.4 inPublished:October 9, 2012Publisher:Random House of CanadaLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307362167

ISBN - 13:9780307362162

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Rated 5 out of 5 by from Complete cookbook Naomi Duguid is equally skilled at writing, photography and ethnography. I love how her cookbooks read as personal stories. #plumreview
Date published: 2018-03-04
Rated 5 out of 5 by from fantastic introduction to burma Even if you don't want to cook the food, it is a great read on Burma. Do try the recipes - some might be strange to the north american tastebuds, but we used to say the same thing about the other asian cuisine back in the day...
Date published: 2017-03-22
Rated 5 out of 5 by from An inspiring book! I bought this book on a whim since I don't know anything about Burmese food and wanted to learn more. I ended up loving this book and now it's one of my favourites in my collection. I love how it introduces typical Burmese ingredients and how every recipe has a story. I like the travel component of the book because you learn more about the cultural landscape of Burma. Highly recommend!!
Date published: 2017-02-19

Editorial Reviews

NATIONAL BESTSELLERFINALIST 2012 – Gourmand World Cookbooks Award—Asian Cuisine FINALIST 2013 – James Beard Foundation Book Awards—International WINNER 2013 – International Association of Culinary Professionals Cookbook Award—Culinary TravelWINNER 2013 – Taste Canada Food Writing Awards in the Regional/Cultural Cookbooks category “A timely, as well as absorbing and gorgeous, guide to a cuisine that has remained relatively unknown and untouched.” —Julia Moskin, The New York Times “A colorful immersion into the daily market and table of the Burmese people, this volume is an invitation to celebrate the Burmese people and their transformation.” —Publishers Weekly (starred review) “Like her other cookbooks, it’s a richly photographed tome that gives armchair travellers a look at a country’s culture through its food.” —The Georgia Straight “A book of genuine discovery, a transportive and hunger-stoking look into what may be one of the world’s last great but little-known cuisines…. One of the great qualities she brings to her books, over and above her curiosity and her ability to bring a far-away place into three dimensions: her gentle coaching. The food seems strange, but anybody can make it. She empowers cooks in a way that few other authors do. Eating with Duguid [feels]…like discovering a lost world.” —Chris Nuttall-Smith, The Globe and Mail“She isn’t merely offering up a culture’s recipes, she wants us to understand our oil (Is it hot enough? Is it too hot?) the way a Burmese cook does.” —LA Weekly“Duguid’s thoughtful efforts to capture the taste of the country more than satisfy homebound, curious palates.” —The Boston Globe “Extraordinary.” —The Gazette