Cambodian Cooking

A humanitarian project in collaboration with Act for Cambodia

Joannes Riviere, Dominique De Bourgknecht, David Lallemand , Maja Smend

$27.99

Paperback

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English

Tuttle
16 May 2017

Cookery, food & drink; National & regional cuisine

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!

By: Joannes Riviere, Dominique De Bourgknecht, David Lallemand
Photographs by: Maja Smend
Imprint: Tuttle
Country of Publication: United States
Dimensions: Height: 267mm, Width: 229mm, Spine: 10mm
Weight: 425g
ISBN: 9780804848466
ISBN 10: 0804848467
Publication Date: 16 May 2017
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

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.**

Reviews for Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia

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 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