Title: Mranʻ māʹ ʼāhāra ṅāʺ pi ṅaṃ prā raññʻ
First published: 1986
Description: On fish pastes and sauce, condiments in Burmese cuisine.
Subjects: Burmese Cookery, Cookery, Burmese, Sauces, Burmese Cooking
LC classification: TX724.5.B95, Microfiche 93/63503