food

  • 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

The Elephant Walk Cookbook by Longteine de Monteiro and Katherine Neustadt

The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant. Written by the chef-owner of Boston's renowned The Elephant Walk, which has been praised for its unique cuisine by such publications as Esquire, the New York Times, USA Today, and Travel & Leisure, The Elephant Walk Cookbook is a fascinating introduction to the lively and sophisticated flavors of Cambodia.

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  • 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

Southeast Asian Food by Rosemary Brissenden

Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia...

The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.

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