Fascinating food-centric look at a culture. Recipes were intriguing but semi-daunting, even for a confident cook like me. But there were a lot of ideas popping into my head about how to incorporate Burmese-style flavors into our NW foods. ( )

A beautiful book that is as much a travelogue as it is a cookbook. I love Burmese food to death and after relocating from the Bay Area to a small town, I can't get it anymore! (No more Burma Superstar for me.) I thought I'd be able to replicate some of these dishes at home, but I don't really want to use a ton of dried shrimp or fish sauce (not really available organic, right?) so I might not be making it. I do want to try the Shan "tofu," though, which is made from the super-good-for-you-gluten-free chickpea flour, and add that to some rice noodle soups. YUM!