Desmond Tan

Burmese cooking is something completely new to me, and I enjoyed this book. The cuisine has some similarities to Indian, Chinese, Cambodian, Laotian and Thai cuisine, yet still is distinctive.

Inside are recipes for curries, stir fried and 'fast-cooked' dishes, noodles, soups, salads, sweets and drinks. Some of the dishes I have not seen before are a chickpea flour-based 'Shan Tofu,' Mohinga, the national soup/dish of Myanmar, and dishes with Kebat spice mix.

Some of the ingredients will probably only be found at an international or Asian market. If you can find the ingredients, the cooking methods are pretty straightforward; I would say that all home cooks could turn out something quite easily.


**eARC Netgalley**
… (mais)