With the release of Naomi Duguid's latest book, Burma, and the subsequent hype and interest it has generated, I figured now might be the time to start a thread on Burmese cooking. I for one have become intrigued and delighted by the recipes I've tried out of her book, and am now thirsty for more! I've been looking around for tidbits of information on ingredients, dishes, preparation methods, etc, and there isn't much out there in chow-world, and what little there is of it is scattered thoughout the boards.
Here we could discuss and review recipes, offer other Burmese cookbooks of note, tips, etc. related to cooking this cuisine.