Elephant Walk Cookbook : Cambodian Cuisine from the Nationally Acclaimed Restaurant

The cuisine of Cambodia is as varied as its geography. From the people of India, Cambodian cooks adapted the art of blending spice pastes. From the Chinese, they borrowed soy sauce & noodles; from the French, techniques for baking good bread; & from the Portuguese & Spanish colonialists, chili peppers, beans, tomatoes, & corn. The result is a rich interweaving of influences in dishes that feature the nation's abundant fruits, vegetables, seafood & fresh herbs & spices. Each of the 150 recipes is entirely accessible to home cooks. Replete with photos from the authors' collections & with a fully illustrated glossary of ingredients.De Monteiro, Longteine is the author of 'Elephant Walk Cookbook : Cambodian Cuisine from the Nationally Acclaimed Restaurant', published 2001 under ISBN 9780788196393 and ISBN 0788196391.