ISBN Burma Superstar

Burma Superstar

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.


About author(s)
Kate Leahy has traveled from Southern Italy to Myanmar—and many places in between—to research recipes, many of which make it into her books. She has written or edited more than eight books on food and wine, including A16 Food + Wine, the 2009 IACP Cookbook of the Year and recipient of the Julia Child best first book award. Her work has also appeared in Eating Well and several other publications. Prior to writing, she cooked on the line at James Beard Award-winning restaurants A16 in San Francisco, Terra in St. Helena, California, and Radius in Boston. Kate lives in San Francisco.