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.
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!
Ambarella was born out of love: the love of food, of sharing, and of spending time together as mother and daughter.
In our family, food has the power to express emotions we sometimes find hard to communicate. The book started as a conversation about family recipes. Scents and flavours triggered memories and long forgotten emotions which came tumbling back from the past.
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.
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.
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from Thailand, Vietnam, Cambodia, Laos and Burma are now available in this single volume.
Cambodian is a land known for its robust flavors and inventive meals that can be made by anybody, regardless of cooking ability. All you need is a willingness to learn and a craving for an exotic cuisine.
If you have always wanted to make an exotic cuisine, then look no further!
Sovan Boun Thuy has always loved feeding people.
Cooking is a self-taught talent that Thuy, 66, has perfected at the three restaurants she started after arriving in Long Beach, Calif., from Thailand in 1975 with little money and five children. Thuy's youngest child, Laura Chum, 30, and Chum's husband, Edison Beltran, now help her run the Restaurant Row location, while her second son manages her first restaurant in San Jose. All of Thuy's now-six children have worked at her eateries.
Delicious Cambodian Recipes, including their famous spicy curry!
The Cambodian cuisine is full of delicious rice, spicy, and meat recipes. Discover the mysterious flavors of Southeast Asia with this new cookbook, full of secret of the orient and amazing Cambodian recipes!
Cambodia is one of the ancient and historical countries that we know of and so is its cuisine.
There is a huge choice of menu in the food of Cambodian cuisine.
The staple food of Cambodia is rice, which is basically part of every meal and even it is used as an ingredient for most parts of their dishes.
You have allowed cookies to be placed on your computer. This decision can be reversed.