09 Dec 2013
For Christmas shoppers hankering for a taste of Burma, help is at hand! Inspired by the region's Flying Tigers supply flights, a limited number of The Burma Cookbook advance copies have been air-freighted to Australia, well in advance of its official Feb 1 release date. But just in the nick of time for the holidays.
Local distributor Peribo has just 50 advance copies distributed to Australian stores, including through The Cookery Book in Sydney, and Asia Bookroom in Canberra. Shipped copies will ensure stocked fully stocked bookstores by February.
Over a decade in the making, "The Burma Cookbook" spans Myanmar's opulent traditions of empire: from the past century's best fare to contemporary dishes of today. Lavishly illustrated and photographed, with some 175 easy-to-follow recipes, this is equally a travelogue and cookbook, suitable to grace both coffee table and kitchen workbench alike. Travel with the authors as they take you through Myanmar's foods in simple stages, while explaining specialist processes in authoritative detail, step-by-step techniques, and a comprehensive glossary.
The former British colony's cuisine is rich and varied, subtly imbued with the flavors of ginger, onion and garlic; uniquely different from neighboring India, China and Thailand, and without fiery spice. Sample here the heritage foods of Myanmar's immigrant populations and their contributions over the past century, as well as the country's diverse regional specialties so popular today.
When Robert Carmack and Morrison Polkinghorne first crossed the border into Burma some 20 years ago, little did they imagine it was their first steps to a cookbook. They were travelling in the heart of the Golden Triangle where the streets of border town Tachileik were freshly pock-marked by bullets from battles with a local drug baron. The first restaurant they entered was dirt-floored, with a counter myriad of curries including one made with wild tiger. Presiding above the kitchen counter, almost altar-like, were framed mug shots of the five presiding government military leaders; all uniformly dour, and intimidating. That day, it wasn't the food that set them on their culinary journey. Rather, it was the friendliness of the people that cajoled these two intrepid travellers to return again, and again.
During subsequent visits to Rangoon, or present day Yangon, the idea of packaging their culinary journeys to Myanmar came to fruition. Robert had won a charity bid to stay at the city's Grande Dame hotel, The Strand, a colonial neo-Georgian classic from the same family that built Singapore's famed Raffles. "The best hostelry east of the Suez," boasted contemporary publicity. And on their first visit, the assertion again meant something -- for The Strand had just finished a multi-million dollar refit. Overlooking the river front, in the heart of Yangon's crumbling colonial architectural heart, it also served the city's finest foods, including, incongruously, lobster Thermidor. Suddenly, their journeys seemed to make for a perfect recipe, combining a dash of history, more than a soupcon of food, and a generous pinch of travel. And for the final garnish, exclusive access to The Strand's collection of legacy menus, pictures and photos.
Biographies
With equal aplomb, Robert Carmack and Morrison Polkinghorne can arrange a rare tour of the Japanese emperor's private soy sauce brewery, sit down to enjoy a multi-course meal of cobra in a tiny restaurant in rural Vietnam, or prepare a Burmese style curry with the hill tribes of Myanmar and Thailand. Inveterate travellers, Robert and Morrison organize and host culinary tours to Southeast Asia. Morrison is a textile designer, with an extensive collection of Burmese silks. A sought after food stylist by trade, Robert is author of five books, and holds culinary grand diplomas from France. They divide their time between Australia, Asia and America.
The Burma Cookbook
By Robert Carmack and Morrison Polkinghorne
Retailers: For a comprehensive list visit www.BurmaCookbook.com
Join Robert & Morrison in Burma, April '14:
Tour 1: April 8-13 Rangoon & Environs
Tour 2: April 13-23 Up-country to Mandalay, Bagan & Inle Lake over the country's annual Water Festival
MEDIA CONTACT:
Robert Carmack | Morrison Polkinghorne
M 0400 663 644 | P 02 9550 5510
