Introduction to the flavours of Burma
Photo: Christian Verlag 
69,00 EUR
19 % VAT incl.

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This class does not have a proper date yet. But there is hope: If you‘d like, you can help making it happen by adding yourself to the list here. We will of course remind you once the class is back.

Availability:
List of Wishes
Teacher:
Language:
English

Cooking class in English
Introduction to the flavours of Burma
Cooking class and book presentation
with Naomi Duguid

Naomi Duguid comes all the way from Toronto to cook with you and present some of her authentic recipes collected in her wonderful book ""Burma - Rivers of Flavour"". The German version ""Burma - Das Kochbuch - 80 Rezepte aus dem Land der goldenen Pagoden"" will be published on February 20 2019 in Germany.

Burma is home to many different peoples and a wide variety of local cuisines. In central Burma, cooks work with a pantry of intense flavours to create a varied array of “thoke” - Burmese salads - that are one of the glories of the cuisine. In the class we’ll prepare the essential pantry ingredients, from fried shallots and shallot oil to dried shrimp powder and chopped roasted peanuts, and then use them to make a number of “thoke”. We’ll also explore the cuisines of the border areas of Burma in two dishes: Lemongrass-Ginger Sliders from the Shan people, and succulent Chicken Curry from the Kachin of northern Burma. Perfumed Coconut Rice, an easy and seductive alternative to plain rice, will anchor the feast.

Menu (example):

  •  Wilted Greens Salad with Crispy Fried Shallots
  •  Roasted Eggplant Salad
  •  Punchy Crunchy Ginger Salad
  •  Shrimp Salad
  •  
  •  Kachin Chicken Curry
  •  Lemongrass-Ginger Sliders
  •  
  •  Perfumed Coconut Rice
Naomi Duguid

Naomi Duguid

Naomi Duguid is a Toronto-based writer, traveler, and photographer whose most recent highly-acclaimed books are Burma: Rivers of Flavor and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan. The books explore daily home-cooked foods in their cultural context through stories, recipes, and photographs.

She is the co-author of six other award-winning books of food and travel including Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Seductions of Rice; Flatbreads and Flavors; and Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent.

Photo: Laura Berman

» More classes with Naomi Duguid

Class type:
Cooking in groups — In this class you will form small groups and each group will be cooking some of the dishes listed in the menu. The other dishes will be cooked by your fellow cooking class participants. However, important steps and basic techniques will be demonstrated in front of the entire class and/or practiced together. Of course you will also see and hear what is going on around you and you are very welcome to ask the teacher questions. The class is designed for you to experience diverse dishes and menu components.
Teacher:
Language:
English
Duration:
Generally 3.5 to 4 hours (no guarantee).
Menu (example):
  •  Wilted Greens Salad with Crispy Fried Shallots
  •  Roasted Eggplant Salad
  •  Punchy Crunchy Ginger Salad
  •  Shrimp Salad
  •  
  •  Kachin Chicken Curry
  •  Lemongrass-Ginger Sliders
  •  
  •  Perfumed Coconut Rice
All prices in EUR incl. VAT and excl. shipping costs.