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Classic Recipes of Cambodia (Traditional Food And Cooking In 25 Authentic Dishes)
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$7.99
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Product Details
Author:
Ghillie Basan
Format:
Hardcover
Pages:
64
Publisher:
Anness Publishing (December 7, 2016)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754832317
ISBN-10:
0754832317
Weight:
9.04oz
Dimensions:
6.55" x 6.67" x 0.6"
File:
Eloquence-SimonSchuster_05022026_P10038138_onix30_Complete-20260502.xml
List Price:
$7.99
Pub Discount:
65
Case Pack:
56
As low as:
$6.15
Publisher Identifier:
P-SS
Discount Code:
A
Folder:
Eloquence
Overview
CLASSIC RECIPES OF CAMBODIA
Traditional food and cooking in 30 authentic dishes
Ghillie Basan
• Discover the exciting and undiscovered cuisine of Cambodia with recipes featuring rice, noodles, coconut milk, fish, meat, herbs and sauces – from light appetizers and tangy soups to spicy stir-fries and sweet snacks
• Includes fascinating information on the culinary culture, food and festivals of Cambodia
• Tasty dishes include Duck and Preserved Lime Soup, Sea Bass Steamed in Coconut Milk with Ginger, Cashew Nuts and Basil, and Stir-fried Frog’s Legs
• Features an illustrated guide to classic Cambodian ingredients and how to use them
• Every recipe has easy-to-follow instructions and complete nutritional information ¸
Cambodia is a very traditional society with an emphasis on strong family values, and its cuisine is influenced by India, Thailand, China, France and Vietnam.
This delightful book includes an evocative introduction to the country’s cooking and culture, along with advice on Cambodian staples, such as rice, fish, coconut milk, herbs and spices. With a strong emphasis on fresh ingredients, and with all elements of the meal typically prepared from scratch, principal dishes include seafood fritters, tangy soups, grilled fish, rice (served crunchy and barely cooked), stewed meats, and spicy vegetables.
Highlights include Fried Squid with Salt and Pepper, Stir-fried Beef with Sesame Sauce, and Chicken and Vegetable Stew. With over 70 beautiful and informative pictures, this is a highly accessible introduction to the exciting and undiscovered food and cooking of Cambodia.
About the Author:
Ghillie Basan is a food and travel writer who runs hands-on, informative cooking workshops. She has written over 20 books and numerous magazine and newspaper articles on the culinary cultures of South-east Asia, Turkey, the Middle East and North Africa.
Traditional food and cooking in 30 authentic dishes
Ghillie Basan
• Discover the exciting and undiscovered cuisine of Cambodia with recipes featuring rice, noodles, coconut milk, fish, meat, herbs and sauces – from light appetizers and tangy soups to spicy stir-fries and sweet snacks
• Includes fascinating information on the culinary culture, food and festivals of Cambodia
• Tasty dishes include Duck and Preserved Lime Soup, Sea Bass Steamed in Coconut Milk with Ginger, Cashew Nuts and Basil, and Stir-fried Frog’s Legs
• Features an illustrated guide to classic Cambodian ingredients and how to use them
• Every recipe has easy-to-follow instructions and complete nutritional information ¸
Cambodia is a very traditional society with an emphasis on strong family values, and its cuisine is influenced by India, Thailand, China, France and Vietnam.
This delightful book includes an evocative introduction to the country’s cooking and culture, along with advice on Cambodian staples, such as rice, fish, coconut milk, herbs and spices. With a strong emphasis on fresh ingredients, and with all elements of the meal typically prepared from scratch, principal dishes include seafood fritters, tangy soups, grilled fish, rice (served crunchy and barely cooked), stewed meats, and spicy vegetables.
Highlights include Fried Squid with Salt and Pepper, Stir-fried Beef with Sesame Sauce, and Chicken and Vegetable Stew. With over 70 beautiful and informative pictures, this is a highly accessible introduction to the exciting and undiscovered food and cooking of Cambodia.
About the Author:
Ghillie Basan is a food and travel writer who runs hands-on, informative cooking workshops. She has written over 20 books and numerous magazine and newspaper articles on the culinary cultures of South-east Asia, Turkey, the Middle East and North Africa.
