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Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia, by Kate Leahy

Free Ebook Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia, by Kate Leahy

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Review

“Finally! In this beautiful book, Desmond Tan and Kate Leahy bring one of my favorite Bay Area restaurants, Burma Superstar, to the world. From the Tea Leaf Salad to Chicken Coconut Curry, the book demystifies the ingredients and cooking techniques of Myanmar, opening up the restaurant’s incredible flavors for everyone to enjoy. This is a book to read from cover to cover, and to cook from forever.”—Amanda Haas, author of The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy"Informative recipes and concise historical background set an educational yet approachable tone, while the occasional misty mountain vistas or bustling Burmese city street scenes (captured by John Lee) provide a reason to slow down and consider Burmese culture as a whole. Already, I'm eyeing the classic mohinga, a noodle soup thickened with toasted ground rice and mashed catfish, seasoned with ginger and lemongrass."—Alex Testere, Saveur"The rare restaurant edition you’ll actually want to cook from, starting with the tea-leaf salad."—"This Season's Best Cookbooks", Bon Appetit“The eponymous San Francisco restaurant is making quality Burmese food even more accessible than before with this insightful, thorough cookbook. Take mohinga, for example, the breakfast noodle soup you've probably never heard of that's considered Burma's national dish. And in between coconut chicken curry and tea leaf salad, you can read all about Myanmar's struggle for democracy, as well as the people and ingredients that make up this rich culture.”—"Best New Cookbooks," Tasting Table"Is Burmese the new Thai food? Plenty of San Franciscans (disciples of the city’s beloved Burma Superstar restaurant) would say yes. The hot spot’s first cookbook illuminates the spicy, savory food of Myanmar, from chili lamb to pork and pumpkin stew to the popular tea leaf salad." —Rebecca Shapiro, PureWow"Burmese food is highly underrated—especially where fighting inflammation is concerned, thanks to the generous use of spices like turmeric and cardamom. In his book, Tan reveals that the meals include ingredients that are beautifully colored and textured, meaning that even salad can be exciting. " —Felicia Czochanski, Well + Good "Despite what some may consider unfamiliar ingredients and cooking techniques, “Burma Superstar” (the book) is incredibly accessible and, more importantly, fun. Fans of the restaurant will be happy to see a some of its most popular dishes, but the cookbook is more than just a rehashing of the menu. [...] There are short snippets on the history, political and otherwise, of the country, and photographs, all by San Francisco’s John Lee, bring the food into context with the country."  —Kate Williams, Berkeleyside

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About the Author

DESMOND TAN was born in Burma and came to San Francisco when hewas 11 years old. He has grown Burma Superstar into four thriving, uniquelocations (with a fifth on the way). In 2014, he launched Mya Foods, the first BayArea company to import Burmese ingredients--most notably laphet, Burma'sfamous fermented tea leaves. KATE LEAHY is a San Francisco-based cookbook author. She wrote A16 Food + Wine (Ten Speed Press, 2008), the IACP 2009 Cookbook of the Year, Cookie Love, an NPR Best Book of 2015, and Lavash, a book about Armenia due out in 2019. A line cook turned food writer, she has written for Eating Well, CNN Parts Unknown, Food52, Chicago Magazine, Epicurious, and Plate. For information on recipes and cookbook projects, visit kateleahycooks.com.Â

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Product details

Hardcover: 272 pages

Publisher: Ten Speed Press (March 28, 2017)

Language: English

ISBN-10: 1607749505

ISBN-13: 978-1607749509

Product Dimensions:

8.3 x 1 x 10.3 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

57 customer reviews

Amazon Best Sellers Rank:

#45,194 in Books (See Top 100 in Books)

By far this is the best Asian cookbook I ever read , and I am a cookbook collector . My husband is Burmese and I cook a lot of Burmese food and I saw the recipes for the Mohinga ( fish soup) and the oh no kawshwe (coconut chicken curry noodle soup) and I was so excited to find out that everything written there is exactly what we do at home , but with these recipes I can actually make them more consistently! I already purchased another book for a gift . If you like cooking, reading , travelling , photography, and eating good food , you would enjoy this book a lot. Kudos to Desmond Tan and Burma Superstar !

I’m not one to write reviews in general, but this one hit me hard. Living in San Francisco for over a decade, I ate regularly at Burma superstar. Like every week. If not multiple times per week. I CRAVE their samosa soup like nothing else. Sadly, i moved out of state a couple of years ago. I literally cannot find samosa soup anywhere. Not on the Internet and not in any restaurant. I was completely overjoyed when i found out that they made a cookbook with my beloved samosa soup it it. Do not be fooled by this tantalizing cookbook!! I’ve made this recipe to the letter numerous times, hoping that I had somehow messed up the previous times. I am a well practiced home chef in international cooking so I was pretty sure that I hadn’t done anything wrong. I was just praying that by some fluke that I had messed up. After 3 times, I am certain, without a doubt that this recipe is a fake. It is NOTHING like the recipe that they make in the restaurant. This soup recipe is FLAT, BLAND, completely VOID of that amazing rich flavor that I crave so much. I remember exactly what the soup tastes like in the restaurant. My mouth waters at the the memory of the puckering rich developed layers of flavor. This recipe doesn’t even remotely taste like it. I have zero interest in trying the other recipes with this one being so far from what it’s supposed to taste like. HUGE DISAPPOINTMENT. HUGE.

Wish I could give it seven stars! Recipes from my favorite restaurant, which I can now make at home. The book itself is gorgeous: beautifully-bound and printed, and on excellent-quality paper. The numerous photos are luscious. The writing is heart-felt, unpretentious, and crystal-clear. Recipes are very easy to follow. Terrific ingredient glossary. The photos of the staff add extra sweetness. Have purchased several cookbooks in the past year-plus. This one is by far the most beautiful. I will cherish it, and use it very often. THANK YOU Desmond Tan, Kate Leahy and Ten Speed Press for a job phenomenally well-done!!!

I was intrigued after hearing an interview with the book author who described fermented tea salad. My local library doesn't have a copy of this (yet). I ordered this in hard-copy. I read through most of the book over two hours while in a waiting room at an auto-glass repair shop. I was taken to a far away place via words and photographs and then the corresponding recipes whetted my appetite. So far, I've prepared two of the recipes (chayote squash, beef &potato curry). Neither was difficult to prepare and both were delicious. The photography and narratives provided a visit with the culture places and people who contributed to the offerings of the book. If you enjoy savory-salty-sour food profiles, there will be a lot of winners in here for you. I am neither near the venue that inspired this book, nor planning a visit to Burma any time soon, and now can create dishes to enliven made-from-scratch meals and experience a culinary adventure. I intend to make more recipes from this book. It was worth the investment for the coveted shelf-space in my personal cookbook library.

A beautiful cookbook. The stunning pictures and cultural history tales alone make it worth buying. Got it for my boyfriend, who visited the Cali chain, and he couldn't wait to try a recipe. We've tried garlic noodles & fried onions so far; both were absolutely amazing. We smudged up the page with grease and notes, which made me feel a bit bad at first, but hey -- cookbooks are meant to be cooked with! Definitely worth the investment for such wonderful cuisine.

Temperatures for the oil when frying split peas for tea salad would be helpful. Otherwise I might have done five stars! That is why I bought this book.After eating tea salad from Irrawaddy restaurant in Cerritos, California, I spent a day researching the recipe. That lead to learning about Burma superstar and the Burmese people. By the time I had ordered this book, my heart was filled by God's love for them.One delightful bonus here, is the wonderful pictures of people and all the information that goes far beyond mere recipes. It makes a connection with people.

So I love this restaurant, and go to the Oakland establishment as often as my budget allows. Getting to make the recipes at home has been fun and oh so tasty! My family and I have enjoyed all of them. One of the few I have yet to make is the tea leaf salad, as that requires a lot of prep time, but am looking forward to it. I highly recommend this book for anyone who is a fan of Burma Superstar or Southeast Asian cuisine.

If you've eaten at Burma Superstar and gotten a longing for their food when you can't be there, this is the book. Easy to follow recipes, sources for ingredients, gorgeous photography. If you've never eaten Burmese food, try it with the help of this wonderful book.

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