BURMA RIVERS OF FLAVOURS

Noami Duguid signe à nouveau un très bel ouvrage sur la cuisine thaïlandaise. Au sommaire: Burma basics (fried shallots and shallot oil, red chile oil, taosted chickpea flour, fermented soybean paste), Salads ( Punchy-crunchy ginger salad, Shan tofu salad), Soups (Fragrant fish broth, Dawei fish soup, Chickpea soup with lemongrass and ginger), Mostly vegetables (Okra-shallot stir-fry, Tamarind-pumpkin curry, Broccoli rabe with a hint of pork, New potatoes with spiced shallot oil), Fish and sea food (Shrimp curry, Fish stew with aromatics, Herbed catfish laap), Chicken (Village boy's chicken, Easy grilled chicken), Beef and pork (Warming beef curry with tomato, POrk strips with star anise, Sweet-tart pork belly stew), Condiments and sauces (Kachin salsa, Standout tomato chutney), Mostly rice (Basic lunchtime rice, Fried rice with shallots, Perfumed coconut rice), Noodles (West coast mohinga, Rangoon mohinga, Five-spice powder), Sweet treats (Doughnut rings dipped in palm sugar syrup, Fried sesame-seed bananas).