Naomi Duguid is a writer, photographer, teacher, cook, and world traveler. Her most recent cookbook, Burma, brought news of a long-forgotten part of the world and was winner of the 2013 IACP Cookbook Award for Culinary Travel and the Taste Canada Food Writing Award. Her previous award-winning titles, co-authored with Jeffrey Alford, include Flatbreads & Flavors: A Baker's Atlas, their first book, which won a James Beard Award for Cookbook of the Year; Seductions of Rice; Hot Sour Salty Sweet, also a James Beard Cookbook of the Year; Mangoes & Curry Leaves; and Beyond the Great Wall. Duguid's articles and photographs appear regularly in Lucky Peach, Food & Wine, and other publications. She is a frequent guest speaker and presenter at food conferences. She is the host of Toronto's Food on Film series and has a strong online presence (Twitter and Facebook). Her stock photo agency, Asia Access, is based in Toronto, where she lives when she is not on the road.
"Duguid is part anthropologist, part brilliant cook, and her
recipes simply work in American kitchens. Many dishes in
Burma will seem entirely fresh to palates already familiar
with Thai or Vietnamese food. . . . Duguid has mastered the arc of
flavor development. She writes with deep, local, friendly
authority."
--Cooking Light
"Simple, distinctive home cooking."
--Food & Wine "Duguid's well-written recipes . . . will make
readers yearn to get chopping, sizzling, and tasting."
--Sacramento Bee "This stunning book is part cookbook, part
culinary anthropology, and, throughout, a feast for the eyes."
--Celebrated Living "A treasury of Burma's cuisine . . . . Duguid's
portrait of Burma's rich food heritage contains vivid glimpses of
the people who create it along with cultural insight and a dash of
travel advice."
--Publishers Weekly, starred review (Burma is one
of Publishers Weekly's Top 10 Cookbooks for Fall) "Satisfy your
taste for adventure with Naomi Duguid's Burma: Rivers of
Flavor. Part cookbook, part travelogue, Duguid introduces the
salads, stews and meats of Burma and explores the culinary
crossroads between China, India, and Southeast Asia."
--Greenwich Time
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