cooking

  • Published in Cuisine

The cuisine of Cambodia by Nusara Thaitawat

A unique cookbook which combines culture and history in its presentation of these traditional Cambodian recipes. The dishes range from fish, rice and noodles to fruit preserves and desserts, and come from the kitchens of roadside vendors and the Royal Household itself.

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  • Published in Cuisine

Cambodia: A Cambodian Cookbook with Delicious Cambodian Recipes by BookSumo Press

Get your copy of the best and most unique Cambodian recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Cambodian cuisine. Cambodia is a complete set of simple but very unique Cambodian recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

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  • Published in Cuisine

The Food & Cooking of Cambodia by Ghillie Basan

Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step. Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China and Vietnam.

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  • Published in Cuisine

Cambodian Cooking by Joannes Riviere, Dominique De Bourgknecht, David Lallemand and Maja Smend

Prepare all your favorite Cambodian foods with this easy-to-follow and informative Cambodian cookbook.

New cookbooks on Asian cuisines are much easier to find now than in years past. However, it's still nearly impossible to find a useful cookbook that focuses on the foods of Cambodia. Now, for the first time Cambodian Cooking brings a previously untapped culinary tradition to the table for everyone to enjoy.

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  • Published in Cuisine

Cooking the Cambodian Way by Narin Seng Jameson and Vitharin Chan

The Intertwined Story of Cooking and Culture in Cambodia.

So much more than a cookbook, Narin Seng Jameson takes the reader on a culinary journey back to the 1950's and 60's in Cambodia, and shares her passion for the traditional Cambodian dishes she savored as a child in Phnom Penh. It is a cultural treasure chest--one part cookbook, one part travelogue. Her recipes will send you straight to the kitchen!

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