Last fall, Village Books and Book Fare Café participated in Artisan Books’ “Cookbook Challenge,” where an advance copy of a cookbook (Mourad: New Moroccan) was sent to us and we cooked recipes to test and taste. This year we signed on again for another Cookbook Challenge, this time for award-winning cookbook author and photographer Naomi Duguid’s book, Burma: Rivers of Flavor, which releases in October. Book Fare Café chef/owner Charles Claassen recently prepared a variety of dishes from Naomi’s book, and book store staff savored the dishes, giving our moans of approval as we tasted the delicious Burmese food. Here’s a brief interview with Charles, conducted by his wife, Christina Claassen, events coordinator at Village Books.
1. What were your general thoughts about Burma: Rivers of Flavor?
Naomi Duguid's reputation as a thoughtful, respectful international food documentarian drew me to this book. I was not disappointed by her thorough explanation of the country's different regional cuisines, how the food is reflective of the various cultural influences, and how engaging it can be to explore a little-known cuisine.
2. What did you know about Burmese food before using this book?
Not too much. I always thought of Burmese food as an obscure Southeast Asian cuisine that I would only have the opportunity to eat either at an ethnic neighborhood restaurant in a cosmopolitan city, or by traveling to Burma.
3. What do you think of Burmese food now that you've tried recipes and read some of the stories from Naomi’s book?
I discovered that with only a few simple ingredients (such as shallots, dried shrimp, and peanuts) a wide variety of flavors can be created. I think it's very difficult to create well-tested recipes for dishes that are created by the taste of the cook, but Naomi succeeded admirably.
4. Tell me about the Mandalay grated carrot salad and the intensely green spinach & tomato salad with peanuts.
These are extremely simple vegetable dishes that can be quickly prepared with ingredients you likely have on hand, and they are astonishingly flavorful.
5. What about the kachin vegetable medley?
This was an interesting preparation that uses chickpea flour and peanut meal as a thickening agent (creating a slow-cooked stew). Delicious, unusual, and simple.
6. The fish balls you made were my favorite of everything I tried. Tell me about making these, and what you would suggest to others trying to make them?
I used tilapia filets for the fish balls. The preparation couldn't be simpler (mix fish, shallots, garlic, ginger & salt in a food processor until a paste is created, then form into balls and drop into boiling broth). I was actually a little skeptical that they would bind together without some sort of starch added, but they worked like a charm. A good food processor is necessary.
7. The chicken aloo was very much like some Indian dishes I’ve eaten, which isn’t surprising considering the geography of Burma. What did you think about that recipe and its regional influence?
This was so delicious, and also such a great illustration of how the geography of Burma, bordered by India, China & Thailand, is reflected in the food. It's very Indian, but also very Thai. And the fermented bean paste is very Chinese.
8. What was your overall feel for this book and the recipes?
I liked the organization of the cookbook, and the photography is of course amazing. I would certainly choose to have this book as an addition to my cookbook collection.
9. Any tips or suggestions to home cooks interested in trying these recipes?
It's time to become more familiar with your local Asian grocery. Some of those things you've never picked up before will be in your basket after you sit down with this cookbook. On the other hand, it's really not intimidating. Follow the recipes, and the results will be amazing. Thanks to Charles for cooking up some delicious food for the staff at Village Books. We enjoyed the meal and can’t wait to see Naomi’s book on the shelf. Pre-order a copy today!
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