1) It’s the first solo venture by Naomi Duguid (whose previous books were usually authored with her ex-partner, Jeffrey Alford);
2) This book looks and feels much more like a working cookbook than those previous endeavors;
3) It’s a relatively unfamiliar cuisine for the West, yet out of a region (Southeast Asia) that has become a rich mine of material for cookbooks published here of late.
All of this made for fascinating testing – and some flavors that startled and intrigued even the rather jaded palates of our household.
Read the review of Burma: Rivers of Flavor here.