Rating: 5/5
Disclaimer: I received a free ecopy via NetGalley in exchange for an honest review.
If you're like me, you probably wouldn't think you know anything about Burmese cooking. There are a lot of familiar elements to these recipes though. It draws on elements from Indian, Chinese, and other Southeast Asian cuisines. There is a lot of flavor packed into these recipes. I've only had a chance to make one of them so far (the Coconut Chicken Curry, which is featured on the Amazon page for the book), and it was delicious. I marked so many recipes in this book that I wanted to try that I will have to pick up a physical copy to add to my bookshelves.
Beyond the recipes, this book has a lot to offer. It begins with the story behind the restaurant, Burma Superstar, in San Francisco. Added to this is some Burmese history and culture. The writers go beyond the culinary history of the region, while remaining true to the spirit. The photos are gorgeous. Every single picture of the food looks delicious. The pictures of the people and the locations add to the feeling of the book.
I also loved the way it is laid out. It felt a little backward at first, but after a brief introduction, they jump right into the recipes. Information on hardware and ingredients is included at the back of the book. I think this is a good move because having it up front might seem intimidating, especially if you don't have many of the items. There are enough recommendations for substitutes on certain ingredients throughout the book that its easy to get comfortable with things first. This book hooked me and I'm looking forward to getting an opportunity to explore it in more detail.
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