Recipes From The Golden Land -- The Burmese Kitchen


by Copeland Marks and Aung Thein, M. Evans and Co., first edition, 1987. Hardback with DJ. This was one of the first (if not the first) authentic English language cookbooks to present the cuisine of that land, officially now the Republic of the Union of Myanmar, a delectable mix of Indian and Asian rim cuisine, with an accent on slow-cooked meat dishes served over rice or noodles and fresh vegetable accompaniments.
Co-author and food historian Copeland Marks made a name for himself in the ‘80s by partnering with chefs from Burma, Indonesia and Korea to produce eye-opening cookbooks that revealed the secrets of cuisines not yet known to most Americans. Craig Clairborne called his series of books “marvelous.” Sadly still out of print, this book commands commensurate prices now that some food lovers have finally discovered Burmese (Myanmarian) cuisine. VG+/VG+.

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