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Ebook69 pages28 minutes
Authentic Flavors of Burma: Burmese Cookbook for Exotic Chefs
By Gordon Rock
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About this ebook
The best way to learn how to make dishes from an unfamiliar cuisine is to familiarize yourself with the culture the food originates from itself.
That is exactly what you will discover in this Burmese cookbook. Throughout this cookbook, you will learn not only how to make some of the most complicated Burmese recipes, but you will also learn to appreciate the culture in the process.
You will learn to make popular Burmese recipes such as:
• Burmese Shan Noodles
• Golden Egg Curry
• Burmese Rainbow Salad
• Coconut Noodle Soup
• Khao Soi Curry Noodles
• Classic Burmese Curried Chicken
• Spicy Burmese Cabbage
• Burmese Ginger Salad
• and even more!
So, why are you hesitating?
Grab a copy of this Burmese cookbook and start making these delicious Burmese recipes as soon as today!
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Author
Gordon Rock
Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.
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