1
/
of
1
Dr Amy Chung / Dr Emily Chung
Balance: Cook Well, Eat Well, Live Well
Balance: Cook Well, Eat Well, Live Well
Regular price
$38.24 AUD
Regular price
$44.99 AUD
Sale price
$38.24 AUD
Taxes included.
Shipping calculated at checkout.
Quantity
Couldn't load pickup availability
Dispatch and delivery
Dispatch and delivery
PREORDER. Expected release: 02 March 2027
PREORDER — Expected release: 02 March 2027. This book is not yet available. Dispatch is subject to supplier availability and publication-date changes.
‘Amy and Emily have real medical know-how - no forbidden foods or finger-wagging, just smart advice and brilliant Burmese-inspired flavour.' - YOTAM OTTOLENGHI ‘Everything is instantly craveable' - MELISSA THOMPSON‘A triumph' - GEORGINA HAYDENA bold, flavour-packed guide to Burmese and Southeast Asian cooking from two NHS doctors who believe eating well should be as delicious as it is good for you.Burmese food is all about balance - bringing together fresh vegetables, pulses, nuts, fruits, fermented foods and just the right amount of preserved ingredients. The results is vibrant dishes packed with salty, sweet, sour, bitter and umami flavours, with plenty of crunch, chew and comfort along the way.It's food that excites the senses while naturally supporting gut health and wellbeing. As practising doctors, the authors have seen how diet shapes lives - and lived it themselves. Between long NHS shifts and family demands, they have found the antidote: fast, flexible recipes that restore energy, bring joy, and fit into real-world routines.From zingy salads and nourishing noodle bowls to soul-warming curries and indulgent sweet treats, discover simple, adaptable recipes made with supermarket-friendly ingredients:IMMUNE-BOOSTING AND FLAVOURFUL: Burmese Garlic Mashed Potato, Dawei MohingaFRESH, FRAGRANT AND OMEGA-RICH: Prawn Wontons, Lime Leaf Fish CakesPROTEIN-PACKED AND MOREISH: Shan Noodles, Steamed Chicken Curry BunsGUT-FRIENDLY AND TANGY: Fermented Mango, Turmeric SauerkrautLIGHT AND NATURALLY SWEET: Pandan Custard Tart, Black Tea Ice-Cream Sandwiches
About the author
The Rangoon Sisters have Burmese and Chinese heritage, born and bred in London. They are NHS doctors, passionate cooks with a strong supper club and social media following. Emily qualified in 2007, has completed internal medicine training and is now specialising as a Consultant Physician in sexual health and HIV at Barts Health; Amy qualified in 2013 and is a Specialty Registrar in Psychiatry in Hackney.
Share
No reviews
