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Cookbook

Burma: Rivers of Flavor

Naomi Duguid
Publisher: Artisan
Edition: 2012
5
Recipes
5
Recipe reviews
3.4
Avg recipe rating
0.0
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Naomi Duguid's 2012 exploration of Burmese cuisine contains 5 recipes indexed on Cookbooker, which have received 5 member reviews with an average rating of 3.4 out of 5 stars. The most frequently reviewed recipes are foundational ingredients: Fried Shallots and Shallot Oil, Dried Shrimp Powder, and Toasted Chickpea Flour. Published by Artisan, the book focuses on essential flavor-building components of Burmese

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Popular Recipes

Show All (5)
  1. Chickpea Soup with Lemongrass and Ginger
    ⭐ 4.0 · 1 review · Page 97
  2. Fried Shallots and Shallot Oil
    ⭐ 4.0 · 1 review · Page 24
  3. Dried Shrimp Powder
    ⭐ 3.0 · 1 review · Page 30
  4. Succulent Grapefruit (or Pomelo) Salad
    ⭐ 3.0 · 1 review · Page 45
  5. Toasted Chickpea Flour
    ⭐ 3.0 · 1 review · Page 32

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