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.
Influenced over the years by a wide variety of cooking styles, the food of Cambodia presents a particularly broad range of flavors to surprise the palate and stimulate the taste buds. Salty and sweet, downright bitter and sour go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result. The recipes included feature favorites such as Curry Fish Cakes, Consomm with Caramelized Beef and Star Anise, Stir-fried Chicken with Chilies and Cashews and Banana Sesame Fritters. Also included is an ingredients section that includes the Cambodian names as well as the Vietnamese or Thai names of the ingredients whenever necessary for ease of shopping.
Take a chance and try a whole new cooking experience with Cambodian Cooking
Joannes Riviere is a talented young French chef who is considered an authority on Cambodian cuisine. He is the chef at one of Siem Reap's most prestigious hotels.