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Burma: Rivers of Flavor (English Edition) von [Duguid, Naomi]
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Burma: Rivers of Flavor (English Edition) Kindle Edition

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Länge: 385 Seiten Word Wise: Aktiviert Verbesserter Schriftsatz: Aktiviert
PageFlip: Aktiviert Sprache: Englisch
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“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
The Gazette


Winner, IACP Cookbook Award for Culinary Travel (2013)

Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.

Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.


  • Format: Kindle Edition
  • Dateigröße: 29309 KB
  • Seitenzahl der Print-Ausgabe: 385 Seiten
  • ISBN-Quelle für Seitenzahl: 1579654134
  • Verlag: Artisan (25. September 2012)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Aktiviert
  • Verbesserter Schriftsatz: Aktiviert
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen 1 Kundenrezension
  • Amazon Bestseller-Rang: #318.518 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Format: Gebundene Ausgabe Verifizierter Kauf
Tolles Buch, das viel über Land und Leute berichtet und nicht nur Kochbuch ist.
Die Rezepte machen Lust aufs nachkochen.
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Die hilfreichsten Kundenrezensionen auf (beta) 4.7 von 5 Sternen 88 Rezensionen
32 von 34 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Lovely 2. November 2012
Von Cynthia C.C. - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This book is spectacular. I have spent many years cooking from other books written by Naomi Duguid, and was worried that her fairly recent divorce from Jeffrey Alford (her longtime co-author) would end the string of phenomenal cookbooks. I am so pleased (selfish though this may be) that Naomi has written a book that rivals any of the previous.

Naomi isn't a celebrity chef. She doesn't dash off a cookbook, and then trade on name recognition for sales. She truly immerses herself in a culture, for years and years, living amongst the indigenous people and learning from them. Her resulting cookbooks include not only truly authentic recipes, but stories and photos from her time spent in those places. This cookbook, like the others, is a great glimpse into another culture.

Though the cookbook is authentic, the recipes are entirely accessible. They don't contain numerous hard-to-find or expensive ingredients. They are also quite easy to prepare for anyone with an average knowledge of cooking. The most unsual things you might have to do are to fry some crispy shallots or whirl a handful of dried shrimp in a spice/coffee grinder (or food processor).

I cannot wait to roll up my sleeves and cook, and cook and cook, from this lovely book. The recipes I've made so far are fantastic, and I plan to make many more.
18 von 20 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Lovely and DELICIOUS 27. Januar 2013
Von D. Hardy - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I loved what another reviewer said earlier: "Buy shallots." Yes! And you'll be so glad that you did!

First, it's worth noting that this book is gorgeous. Everything about the design--the layout, the photography, the fonts, everything--is just visually stunning and inspiring. It's almost worthy of being a coffee-table travel book. However, that description alone doesn't do the book justice because the recipes are amazing. Granted, I've tried only four of the recipes so far, but every single one is a winner so far. I'll be sure to add a comment to this review if I later try a recipe that isn't great.

I'm a vegetarian. This is not a vegetarian cookbook. However, I really appreciate that the author provided vegetarian options and suggestions wherever possible. Thank you!

What I've made so far:

* Paneer in Tomato Sauce: SO GOOD. I cannot believe how tasty this is. The recipe calls for paneer, but I instead used extra-firm tofu that I pressed the heck out of first. Even my omnivorous husband agreed that this was one of the best tofu dishes I've ever made for him. We both can't wait to eat this again.

* Perfumed Coconut Rice: Quite possibly the most delicious rice I've ever made at home. YUM. I will come back to this recipe again and again, I'm sure.

* Shallot Lime Chutney: Beautiful, light, and vibrant. A clean, bright accompaniment to the heavier main dishes. Next time, I will make this spicier than the recipe called for.

* Semolina Cake: I was surprised by how much this cake really did taste like halvah, even though it contains no sesame. It was unusual and delicious. I do wish that the recipe had provided a bit more guidance about what to expect (and what signs to look for) during the stove-top portions, but the cake still turned out just fine. I think mine was a bit more crumbly than it was intended to be, but it was still delicious.

I'm excited to keep making my way through this book and trying more of the recipes. Buy this book, and then go buy shallots!
41 von 49 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen excellent 27. September 2012
Von Zaw - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
From a Burmese native, this book is spot on and Naomi capture Burmese cuisine perfectly. I only wish there were more photos of the finished products of each recipe.
43 von 53 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Most excellent. Buy shallots. 7. Oktober 2012
Von William D. Colburn - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I've cooked one dish from here. It was a beef and potato dish, which the author said she made with eggplant instead (and I had an abundance of eggplant). I used pork, since one of my guests has heart palpitations from beef. Oh, and it turns out I was out of shallots, so I had to use onions instead. It was amazing. I never thought eggplant could actually taste good.

This book could be called Shallots instead of Burma. You need a lot of shallots. The recipes are all well suited to cooking in a Western kitchen, but still feel like what I'd imagine food is really like in Burma. I really don't know if they really are like Burmese food, but I trust the author. You will need to probably visit a specialty store (or the internet) because the main ingredients are not 100% megamart safe, but the bulk of the items are available easily.

And you will need lots of shallots.

Also, her other books are all awesome as well. I heartily recommend all of them in addition to this book.
12 von 13 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Burma is beauteous. David Lebovitz agrees. 7. Mai 2013
Von Danker - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
This book reminds me why I still like to buy cookbooks in paper versions, even though I've collected more recipes online than I will ever use and already have many more cookbooks than I need. Unwrapping a new cookbook and flipping through it, backwards and forwards, checking out the recipes, photos and other illustrations, putting in markers for what I might try, going back to change them when I find something better, and putting a tick next to the successes that will be cooked again will always beat copying a new online recipe, no matter how good it is.

Previous to buying this book, I knew some of Burma's history (especially during WW2) a little of its oppressive past (with the longterm house arrest of Aung-San-Suu-Kyi) and had a vague idea only of its geography and cultural mix. I had no idea about its food and bought the book on a whim, thinking I might holiday there before the place becomes over-ridden (with tourists just like me.)

Having now read it, and cooked five delicious dishes, I think Naomi Duiguid should be paid a heap by the Burmese Tourism Agency, if such a place exists.

Duiguid provides an excellent selection of delicious recipes. (I've no idea how authentic they are but notice other reviewers with local expertise seem to give them thumbs up.) She also includes some great photos of various locations and extra info for travellers gleaned from her many trips to the country, making the place sound like a great holiday destination.

I notice that David Lebovitz, in his fabulous food blog from Paris, only days ago gave this book a positive and even glowing commentary, including a couple of recipes from the book for his readers to try. That can only be good for Duiguid and for Burmese tourism.
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