Status Updates From Burma Superstar: Addictive ...

I expected this to be a restaurant cookbook similar to Greens’. But it actually goes into far more detail about the restaurant’s history, owners, and employees as well as Burmese cuisine and cooking.

I was very excited to find this at the Anchorage library, but my first attempt (the Chin Corn Soup) decidedly underwhelmed. Admittedly, I forgot to add the ginger to the pounded sauce until after the first bowl I ate, but next time I'd at least add some onions to the soup, or even use a mix of broth and water for cooking. The pounded sauce had real potential, but I might also make a larger batch next time.