Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 300 stunning photographs An illustrated practical introduction to using ingredients, equipment and techniques.
Description of the Book
Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China and Vietnam.
A fascinating introduction demonstrates the distinctive quality of the cuisine and culture, and explains the local produce along with advice on general preparation and traditional serving etiquette.
The typical dishes of each region of Cambodia are introduced - ranging from the area around the Tonie Sap, a huge lake in the centre of the country with fertile soil and a rich source of seafood, to the mangrove and palm-studded sandy beaches of the south.
I don’t see much people write about contemporary story of Cambodia. I found a novel which you can buy directly as an e-book and read it straight away.