A lavishly photographed cookbook and historic travelogue, tracing contemporary and colonial Burmese dishes over the past century. With its rich traditions of empire, The Burma Cookbook highlights the best of present-day Myanmar, including foods of its immigrant populations – from the subcontinent, down the Malay peninsula, and Britain itself. The authors spent some ten years researching the book, while organising and hosting culinary tours to uncover the country’s most popular dishes. The authors had exclusive access to The Strand Hotel’s collection of historic menus, pictures and photos, while contemporary photography by Morrison Polkinghorne portrays Myanmar street life.