What’s the USP? An introduction to the flavours and dishes that are central to Burmese cooking. Bright, tempting recipes for salads, stews and assorted Burmese treats are balanced with an overview of the nation’s love for food.
Who wrote it? As the title suggests, the book was written by the Rangoon sisters. The siblings made their name running incredibly popular supper clubs for the past seven years (and raising over £10,000 for charity in the process). The book draws on the food they’ve created for these supper clubs over the years, as well as traditional Burmese dishes and the flavours they were raised with in their Anglo-Burmese childhood home in South London.
Is it good bedtime reading? The Rangoons fill their book with engaging and entertaining prose. Alongside personal and family histories, there’s plenty to read on Burmese cooking, the individual flavours and the history and influences behind individual dishes.
Given the in-depth approach that the book has to all the above, it is perhaps a little surprising that the book doesn’t touch upon any of the recent political issues that Myanmar has had. Many UK readers will only really be familiar with the nation through these ongoing events, and though it is wonderful to see and celebrate another side of the region, it is perhaps something of a missed opportunity for the Rangoon sisters not to address this at all.
Will I have trouble finding the ingredients? There are a few ingredients scattered across the recipes that will require access to an Asian supermarket, but for the most part the sisters do a fantastic job of recreating Burmese dishes with relatively easy to find ingredients. For those flavours that aren’t necessarily so familiar, there’s a brilliant (and extensive) rundown at the beginning of the book, with nearly ten pages of detail on different ingredients.
What’s the faff factor? Pretty low, all things considered. It’s easy to see why their supper clubs have gone so well – the recipes are all straight-forward and require no exceptional technical skills – but the results are never anything less than tantalising.
How often will I cook from the book? Though the recipes are all simple enough, most are fairly hands-on, and so this isn’t necessarily a school-night cookbook. Still, there’s plenty of variety in here, with more than enough to tempt you back on a regular basis.
Killer recipes: I’m a sucker for an interesting egg dish, and the kyet u hin curry is damn near irresistible. The sisters’ butter bean stew is guaranteed to make it onto the table as an easy-but-impressive side next time you have guests over, too. But the headliner of the Rangoon Sisters cookbook must be their famous mango and lime cheesecake – made with a ginger nut base, and kindly presented here with storage advice (a generous gesture given the likelihood of anything surviving the first call for ‘seconds, anyone?’).
Should I buy it? Absolutely. One of the better trends in cookbooks over the last few years has been the proliferation of titles focusing on cuisines hitherto ignored by the average British palate. When done well, these can be both a brilliant insight into eating habits around the world, and a much-needed injection of new flavours into our own diets.
The Rangoon Sisters is filled with lovingly crafted and surprisingly accessible recipes, and makes for pretty decent bedtime reading to boot. Credit is due also to food stylist Aya Nishimura, who has put together some of the most appetising looking dishes I’ve seen in print. If you’re looking to expand your taste horizons a little, this is an excellent place to start.
Review written by Stephen Rötzsch Thomas a Brighton-based writer. Follow him on Twitter and Instagram at @srotzschthomas.
Suitable for: Beginners and confident home cooks
Cookbook Review Rating: Five stars
Buy this book
The Rangoon Sisters: Recipes from our Burmese family kitchen
£20, Ebury Press