Selected popular dishes from the Kitchen of Angkor Wat Restaurant San Francisco 1983 - 2000.
The effort to share an adventure in cooking Asian food is sometimes challenging, but one always can depict the exotic sights, the smells of spices and herbs, and the flavors that can move a person from one place to another.
This cookbook unveils the essence in culinary art that speaks: cooking is a culture mirroring strength and a symbol of personality and identity. The recipes are traditional, yet the flavors reveal the taste of cultural merging of Southeast Asia that has been rooted for centuries.
However, some recipes reflect the authenticity of Cambodian food despite of how food and cooking techniques have evolved. The reality rests on one common ground: we cook for the love and bonds of family, friends, and neighbors – we cook to nurture the body, for life. The compilation of the recipes is to safeguard what is necessary for the next generations of Cambodia in the native land and abroad to treasure, and their creativities through life experience will take Cambodian cooking to a new level within worldly culinary art – the food for peace, a foundation to keep Cambodian culture within any geographical setting. Realistically, if we must translate ‘food’ into terms of relevance in its true essence for human life, it should be said that ‘food is the source of all’. Therefore, the reliving of human adventures in terms of food, war and peace, conflicts, migration – must be transmitted to the future human generation to ponder on: ‘a cauldron of life reference for one’s kitchen’.
|Title:||A Cambodian Cookbook|
|Author:||Joanna S. Duong|
|Dimensions:||8.5 x 11 x 0.40 inches|
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