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Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia
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Clarkson Potter/Ten Speed 2017
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Description

From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.

Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.

Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/28/2017
Language:
English
ISBN:
9781607749516
ASIN:
B01HWKUO5G
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APA Citation (style guide)

DESMOND TAN. (2017). Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

DESMOND TAN. 2017. Burma Superstar: Addictive Recipes From the Crossroads of Southeast Asia. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

DESMOND TAN, Burma Superstar: Addictive Recipes From the Crossroads of Southeast Asia. Clarkson Potter/Ten Speed, 2017.

MLA Citation (style guide)

DESMOND TAN. Burma Superstar: Addictive Recipes From the Crossroads of Southeast Asia. Clarkson Potter/Ten Speed, 2017. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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      • bioText: DESMOND TAN was born in Burma and came to San Francisco when he
        was 12 years old. He has grown Burma Superstar into four thriving, unique
        locations (with a fifth on the way). In 2014, he launched Mya Foods, the first Bay
        Area company to import Burmese ingredients—most notably laphet, Burma's
        famous fermented tea leaves.
        KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which Eater.com ranked as one of the most notable books of the year; and Cookie Love.
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imprint
Ten Speed Press
publishDate
2017-03-28T00:00:00-04:00
isOwnedByCollections
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title
Burma Superstar
fullDescription

From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.

Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.

Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.

reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        November 21, 2016
        Myanmar Superstar might have a nicer ring to it, but the Burma Superstar restaurant in San Francisco dates back to 1992, so Tan, the restaurant’s proprietor since 2001, uses both country names interchangeably in this collection of 80 recipes. The offerings are taken from both his eatery and the Burmese streets, and the 10 chapters provide keen insight into how these dishes differ from other Asian cuisine. Curries, a popular entrée, are milder than their Indian and Thai cousins. Among the seven options here are a coconut chicken curry and a tart pork curry with green mango pickle. Beef is not a mainstay, but it still manages to pop up in the steak kebat, a stir-fry with tomato, onions, and a blend of nine spices. Tan informs readers that the de facto national dish is mohinga, a noodle and fish soup, seasoned with lemongrass and ginger and thickened with ground toasted rice. And it is fascinating to learn that “half of the tea consumed in Myanmar is eaten, not drunk.” A 10-page spread, enhanced by the culinary photography of John Lee, explores how tea leaves are transformed into the edible, fermented snack known as laphet. For those who want the caffeine but would still rather sip, in this gratifying cookbook, there is a strong Myanmar tea, sweetened with evaporated milk.

      • premium: True
      • source: Library Journal
      • content:

        April 15, 2017

        Burma Superstar is a popular Northern California restaurant known for its flavorful Burmese cuisine. Writing with veteran author Leahy (A16 Food + Wine; The Preservation Kitchen), owner Tan recounts the restaurant's 25-year history and the circumstances that led to his purchasing it in 2000. The 80 recipes--some from the eatery and others from Tan's travels and home cook acquaintances--include such captivating dishes as egg and okra curry, superstar vegetarian noodles, tea leaf salad, and black rice pudding. A few ingredients will require some sleuthing, but overall this volume is accessible for novice home cooks. VERDICT Burmese cooking is an area of renewed interest, making this a solid addition for most Southeast Asian cooking collections, along with Naomi Duguid's award-winning Burma: Rivers of Flavor.

        Copyright 2017 Library Journal, LLC Used with permission.

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From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks.

Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.

Each of these nearly 90 recipes has been streamlined...

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