Under the Golden Pagoda: The Best of Burmese Cooking

by Aung Aung Taik

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Includes over 150 easy-to-follow recipes for appetizers, soups, poultry, meat, fish, shellfish, salads, vegetables, rice and desserts that reflect the best in Burmese cooking.

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"Under the Golden Pagoda" also makes an effort to stress what is accessible and reasonable for American cooks...

added by prosperosbook | editLos Angeles Times, Anne Mendelson (Nov 4, 1993)

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Includes over 150 easy-to-follow recipes for appetizers, soups, poultry, meat, fish, shellfish, salads, vegetables, rice and desserts that reflect the best in Burmese cooking.

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