Though Thai restaurants and cookbooks are plentiful, the cuisine of bordering Burma has had far less exposure in US culture. Unless you’ve traveled to the country or know a Burmese cook, it’s likely that you’ve never had a chance to try Burmese food, and that is a shame because it’s among the most nuanced and interesting cuisine in Southeast Asia. "Burma: Rivers of Flavor" is the first comprehensive Burmese cookbook published in the United States, and it couldn’t have come out too soon. Because Burma is a “crossroads country,” you’ll find influences from India and China in these pages, as well as Thailand and other Southeast Asian cultures. The recipes are great for home cooks: easy to follow, hard to mess up, and comprised of affordable, easy-to-find ingredients
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