Naomi Duguid is a writer, photographer, traveler, and home cook. Her recent cookbook Taste of Persia is the winner of a James Beard Award, an IACP Cookbook Award, and a Taste Canada Award. Her book Burma: Rivers of Flavor is also an IACP Cookbook Award and Taste Canada Award winner. Her six previous award-winning titles, co-authored with Jeffrey Alford, include two now-classic cookbooks that won the James Beard Award for Cookbook of the Year: Flatbreads & Flavors: A Baker s Atlas and Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. Naomi leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery, and is a frequent guest speaker and presenter at food conferences, particularly those focused on grains. She lives in Toronto. Follow her on Instagram and Twitter at @naomiduguid.
"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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