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Cambodian Cooking by Dominique De Bourgknecht
Book DescriptionYou may already think you're familiar with all the exciting flavours that Asia has to offer. Many countries, from China to Vietnam and Thailand, have long shared their national and regional cuisines. Cambodia, however, is unknown territory for most of us. Thanks to the influence of other countries, Cambodian cooking has been enriched and expanded over the centuries. China introduced the steaming method and the use of soy and noodles, India introduced curries, and the French introduced bread to name a few examples. These influences contribute to the particularly wide range of flavours that 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.
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Book DetailsISBN: 9780794650391
(267mm x 229mm x 15mm)
Imprint: Periplus Editions
Publisher: Periplus Editions
Publish Date: 1-Oct-2008
Country of Publication: United States
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Author Biography - Dominique De Bourgknecht
Joannes Riviere is a talented young French chef who is considered an authority on Cambodian cuisine. He went to Cambodia in 2002 to take charge of the training courses at the Sala Bai Hotel and Restaurant School. most recently he was the Executive Chef at Meric, the restaurant at Hotel de la Paix in Siem Reap where he became a specialist in Cambodian cuisine. Joannes wrote the recipes in this book in collaboration with the teachers at Sala Bai and the help of his Cambodian friends.
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