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Hsaba: Burmese Cookbook

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    Available in PDF - DJVU Format | Hsaba: Burmese Cookbook.pdf | Language: ENGLISH
    Tin Cho Chaw(Author)

    Book details


An award-winning cookbook that gives a rare view into a country and its culture through a collection of 100 treasured family recipes. Accompanied by beautiful earthy photography, this is an essential cookbook for anyone who wants to create simple authentic Burmese food.

Seldom does a book arriving with so little fanfare make such a splash in the kitchen. We'd been on the lookout for a good Burmese cookbook for years and came across this one, published in 2008, on the excellent blog and website www.hsaba.com (hsa ba is Burmese for please eat). The author was born in Rangoon and moved to the UK when she was eight years old. The book is the result of remembered dishes from childhood and, more recently, visits to family still in Burma. The 100 clearly-written recipes have been honed and tested so that they work in western kitchens, but retain the taste of Burma. Dishes such as tomato fish curry with fish sauce and red chilli, roasted eggplant salad, wing-bean salad and golden sticky rice had us heading back to the kitchen again and again to satisfy our cravings. Some, such as slow-cooked pork belly and mutton yoghurt curry recall the Chinese and Indian influences evident in Burmese food, while others, such as mohingar (a fish noodle soup, considered the national dish of Burma) and pickled tea leaf salad are emphatically Burmese. The author has a background in graphic design, so this well-presented book doesn t feel self-published it's as professionally put together as any other we ve reviewed on these pages (and more so than many). As an added bonus, you can watch a selection of the recipes being cooked by the author on the website. This book deserves to get widespread international recognition. --Time Out, London

3.2 (13239)
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*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

PDF
Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 240 pages
  • Tin Cho Chaw(Author)
  • Grassblades Ltd (31 Oct. 2008)
  • English
  • 4
  • Food & Drink

Read online or download a free book: Hsaba: Burmese Cookbook

 

Review Text

  • By Guest on 5 June 2017

    Excellent, well tested, easy to follow authentic recipes

  • By D. Mellor on 30 April 2009

    Having tried quite a few of the recipes in this fantastically arranged and beautifully photographed Burmese cookbook I have to say I am hooked.Once I got hold of the essential ingredients such as dried shrimp, shrimp paste and banana leaves- the recipes really came to life.I think it is a mistake to try and substitute difficult to get hold of ingredients ... it just never tastes the same.What I like about this book is its honesty. A lot of the dishes are typical family dishes eaten everyday by Burmese people and not glammed up for western tastes.If you like Asian flavours and want to try something new I urge anyone to buy this book.It has become a valuable addition to my culinary library.Hsaba: Burmese Cookbook

  • By J. Poulton on 8 May 2009

    This beautifully presented book has shed light on a hitherto little known form of Asian cooking. Many books exist on South East Asian cooking, covering dishes from Vietnam and Thailand, as well as more general and Westernised "Asian cooking" texts. Burmese cooking has, however, been sadly overlooked. This book does a good job of setting this situation to rights; providing recipies that range from the quick and simple to reasonably challenging. The book also includes instructions on making condiments which are used with many of the dishes; although access to a store which supplied ingredients such as fish sauce is still essential. A supporting website also provides up to date material, including some instructional videos.If I were to recommend recipes to get started with; I would suggest attempting "Slow cooked pork belly" (which is positivly addictive), and "Duck and potato curry". Both of these are simple, and yield instantly satisfying results. I have also developed quite a taste for "Mohingar" (fish noodle soup - the national dish), although this does require somewhat more in the way of preparation.

  • By Rocky on 26 July 2017

    I have been looking for a Burmese cookbook for a while and this definitely the best as I just got it in my hands :-) love it

  • By Geonell23 on 12 September 2015

    I must have purchased about a dozen of this Hsaba Burmese Cookbook and gave them as gifts to my relatives and friends. The recipes are very close to my mother's and are easy to prepare. I would recommend to anyone venturing into Asian and especially into Burmese cooking. My wife's niece from North Carolina, USA, saw a copy at our house and quickly ordered one. She tried a few recipes and they came out great. Thank You

  • By Janice Lambourne on 30 April 2009

    Hsaba: Burmese CookbookI left Burma as a young girl and since then I have relied on my mother's recipes to cook Burmese meals. I was really delighted to get a copy of this book and each of the recipes that I have tried to date are authentic. The other advantage is the linking of the small dishes with the mail meal. I can recommend this book particularly to non-Burmese who want to try some unique Burmese food.

  • By Eugene Nyunt on 25 May 2009

    There must be a lot of recipes from Myanmar out there on the web, but this publication brings a lot of them to print - probably for the first time ever. The close photography and presentation - together with the general ease of following the dishes - make it a staple for your larder. Like most world cuisines the emphasis falls on fish and meat dishes, but there's enough information inside, especially the spice combinations, which facilitate converting them to the vegetarian palate. The sweets naturally accomodate people like myself. There's a lot of additional material on the related website, including recipes which came too late to have been incorporated into its print version, eg. Vegetarian Mohingar. And as far as I can tell most of the ingredients are relatively strightforward to acquire. I can't say whether this is the comprehensive book on food from Myanmar, but it goes some way towards rectifying an erstwhile gap in the cookbook market - even those hefty tomes that market themselves as covering the whole gamut of Asian food haven't in my experience delved too deeply within Myanmar.


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