I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment. Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pages. It was written by Naomi Duguid, a seasoned cookbook author who traveled throughout the country before the change in political climate. She travelled by foot, bike, train, boat, and whatever, culling recipes from home cooks, market vendors, and restaurateurs.
Before I got the book, I didn’t know much – actually, I did’t know I knew anything – about Burmese food, aside from my meals at a so-so restaurant when I lived in San Francisco. But her book reveals much of what had been hidden from Westerners for so long. And before I even took a knife to a shallot, I combed the pages thoroughly, getting completely wrapped up in her journey and cultural observations as she coaxed out the recipes, presenting the nuances of a somewhat particular style of cooking.