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Saturday, January 4, 2014

Burma: Rivers of Flavor for inspiration to cook healthy meals in the New Year?

Naomi Duguid's Burma: Rivers of Flavor cookbook introduces readers to simple cuisine with complex flavors from the country now known as Myanmar. I didn't have the opportunity to visit during my recent trip to southeast Asia, but Duguid took me there through her recipes, photographs, and stories gathered from her many visits to this historically secluded country.

Duguid's recipes are full of healthy ingredients like turmeric - the antioxidant, anti-cancer, super spice - and aromatics like shallots, ginger, garlic, and chili peppers which all have anti-inflammatory, detox-promoting, and immune-supportive properties. Cooking with these foods is an especially good idea during cold and flu season.

Readers will find recipes for salads, soups, condiments, vegetable-based dishes, and those made with chicken, beef, and pork. Duguid even walks readers through making their own soy-free tofu using chickpea flour, which is surprisingly easy, and gives suggestions for using it in several recipes.

Personally, I'm looking forward to making Roasted Eggplant Salad on page 56, Curried Chicken Livers on page 158, Lemongrass-Ginger Sliders on page 192, and Spice-Rubbed Jerky on page 196.

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