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 very difficult 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, Cambodian cuisine 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, Consomme 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.
Authentic Cambodian recipes include:
- Sweet Potato Rolls with Ginger
- Pineapple and Ginger Ceviche
- Rice Porridge with Fish
- Khmer Curry
- Soy Glazed Spar Ribs with Star Anise
- Sweet Coconut Waffles
Take a chance and try a whole new cooking experience with Cambodian Cooking
!About Act for Cambodia:
Cambodia was a country at war for many years. Genocide claimed millions of live and orphaned and deprived many children. Antipersonnel mines still threaten their safety and yet despite these bleak conditions, Cambodian children still smile. If you visit Cambodia, you'll still find people who know how to open their arms in welcome.
The French association Act for Cambodia
founded and now runs the Sala Bai Cooking School. This association has been helping Cambodians since 1984, when it brought aid to the crowds of refugees crossing The borders of Thailand to flee the cruelty of the Khmer Rouge and all the terrible events that struck their nation at that time.
About the Author
Joannes Riviere is a highly talented young French chef who was formerly a pastry chef in the US. He went to Cambodia to run the training courses at the Sala Bai Hotel and Restaurant School, a free school founded in 2002 to help impoverished children in Cambodia. Since then, Joannes has become an authority on Cambodian cuisine. He wrote the recipes in this book in collaboration with the teachers at Sala Bai school and with the help of his Cambodian friends. Today he's the chef at one of Siem Reap's most prestigious hotels.
Maja Smend specializes in culinary and travel photography. She won the Best Media and Photography Student Award in 2000, and then founded her own company. German by birth but based in London, she has a wide clientele in the UK and throughout the rest of Europe, including some major food manufacturers, publishers, advertising and design agencies.
Dominique De Bourgknecht and David Lallemand of Act for Cambodia
put all of their energy and enthusiasm into every stage of this project, from looking for financial backing, to negotiating the publishing contract, contributing content and organizing the photography sessions. Act for Cambodia
founded and now runs the Sala Bai school. Joannes, Maja, Dominique and David all gave their services entirely free of charge to help produce Cambodian Cooking.
"A beautifully and profusely illustrated compendium of authentic Cambodian cuisine, Cambodian Cooking brings a previously obscure culinary tradition to the table in a wealth of thoroughly 'kitchen cook friendly' dishes that will please any palate and satisfy any appetite." --Midwest Book Review
"Brilliantly photographed by Maja Smend. Your eyes are going to like what they see from the second you open the soft cover. Your mouth will water while perusing the recipes. And get this, by purchasing this book you will be helping impoverished children attend the Sala Bai Cooking School. Here they can go to school for free and learn a trade to use as a source of income." --Texas Kitchen blog