0451 Mornings are for Mont Hin Gar:
Burmese Food Stories
Seiten
2018
Marshall Cavendish International (Asia) Pte Ltd (Verlag)
978-981-09-5934-0 (ISBN)
Marshall Cavendish International (Asia) Pte Ltd (Verlag)
978-981-09-5934-0 (ISBN)
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A captivating guide to Burmese regional cuisine, richly illustrated, with over 230 recipes ranging from salads and soups to noodles and curries –organised by region. Winner of the THIRD BEST ASIAN COOKBOOK at the World Gourmand Cookbook Awards 2016!
Both a food-centred travelogue and recipe book, 0451 Mornings are for Mont Hin Gar explores regional Burmese cuisine, taking the reader on a journey through Myanmar’s vast and varied culinary landscape. The title pays homage to mont hin gar, a fish soup noodle dish that the locals usually have for breakfast.
Filling its pages are richly illustrated food stories gleaned through the author’s travels all over the country, from Mandalay teashops to Waymo eateries, from Rakhine markets to Bagan and Mawlamyaing home kitchens.
Laden with information on local ingredients and cooking methods, one can expect recipes for staples, such as fermented tea leaf salad and mont hin gar, as well as more unusual dishes such as kyaing tong peanut tofu salad, Chin white corn porridge, and a curry of pork, fermented sesame paste and citron leaves from the arid central plains.
Both a food-centred travelogue and recipe book, 0451 Mornings are for Mont Hin Gar explores regional Burmese cuisine, taking the reader on a journey through Myanmar’s vast and varied culinary landscape. The title pays homage to mont hin gar, a fish soup noodle dish that the locals usually have for breakfast.
Filling its pages are richly illustrated food stories gleaned through the author’s travels all over the country, from Mandalay teashops to Waymo eateries, from Rakhine markets to Bagan and Mawlamyaing home kitchens.
Laden with information on local ingredients and cooking methods, one can expect recipes for staples, such as fermented tea leaf salad and mont hin gar, as well as more unusual dishes such as kyaing tong peanut tofu salad, Chin white corn porridge, and a curry of pork, fermented sesame paste and citron leaves from the arid central plains.
Bryan Koh is the co-founder of popular cake shop Chalk Farm. When he is not baking his acclaimed kueh salat, he is busy travelling the world. Bryan is also the author of Milk Pigs & Violet Gold: Philippine Food Stories, first published in 2014 and which was awarded Best Food Book at the Philippine National Book Awards 2014, and updated in 2016 as Milkier Pigs & Violet Gold: Philippine Food Stories The food and travel journalist has a Masters in Management Hospitality from Cornell-Nanyang Institute.
Erscheinungsdatum | 30.07.2019 |
---|---|
Zusatzinfo | full colour photographs |
Verlagsort | Singapore |
Sprache | englisch |
Maße | 210 x 270 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
Reisen ► Reiseberichte ► Asien | |
ISBN-10 | 981-09-5934-6 / 9810959346 |
ISBN-13 | 978-981-09-5934-0 / 9789810959340 |
Zustand | Neuware |
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