MiMi Aye

Blogger and cookbook author

I picked this up for 50p in a charity shop many years ago. I was tickled to discover that pork floss, a beloved Burmese snack, is also a Fujian dish, but more importantly, the book taught me the differences between American and British terminology, as the edition I have lays out the ingredients in two columns (who knew that pork fat was known as fat back?). Even better, it's open in its use of monosodium glutamate as an ingredient!