Author: Joannes Riviere Publisher: Tuttle Publishing ISBN: 1462917496 Category : Cooking Languages : en Pages : 97
Book Description
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 Spare Ribs with Star Anise Sweet Coconut Waffles And many more! Take a chance and try a whole new cooking experience with Cambodian Cooking! About Act for Cambodia: Cambodia was a country at war for many years. Genocide claimed millions of lives and orphaned and deprived many children. Antipersonnel mines still threaten their safety, and despite these bleak conditions, Cambodian children still smile. If you visit Cambodia, you'll still find people who know how to open their arms in welcome. The French association Act for Cambodia founded and now runs the Sala Bai Hotel and Restaurant School. This association has been helping Cambodians since 1984 when it brought aid to the crowds of refugees crossing the borders of Thailand to flee the cruelty of the Khmer Rouge and all the terrible events that struck their nation at that time.
Author: Ghillie Basan Publisher: Southwater Publishing ISBN: 9781844763511 Category : Cooking Languages : en Pages : 0
Book Description
This book is an introduction demonstrating the distinctive diversity of Cambodia's cuisine and culture, along with advice on equipment and general preparation techniques with a strong emphasis on fresh ingredients.
Author: Sorey Long Publisher: ISBN: 9789814276863 Category : Cookbooks Languages : en Pages : 231
Book Description
'Best Asian Cuisine Cookbook in the World' (French Edition) Gournmand Cookbook Awards) Part cook book, part epic family history. Follows the author from the fall of Phnom Penh to the heights of French society. Loving recreations of authentic Cambodian cuisine by returning chef and former refugee. Ingredient substitutes and recipe variations indicated where applicable. More than 100 authentic Cambodian recipes written with simple and clear instructions. Authentic Cambodian Recipes: From Mother to Daughtercharts the turbulent life story of Sorey Long through authentic Cambodian fare. Together with her daughter Kanika, Sorey gathered her memories and wrote of her life's experiences and the recipes linked to her past. The mother and daughter collaboration resulted in a book, originally published in French under the title Au pays de la Pomme Cythère. The book was awarded 'Best Asian Cuisine Cookbook in the World' at the Gourmand World Cookbook Awards 2009. Sorey Long has dedicated her entire life to her passion, food. Through the ups and downs of her turbulent life - as the daughter of a governor, a cake-seller in the market and later as a minister's wife who organised embassy receptions - Sorey discovered the many facets of Cambodian cuisine, both popular and sophisticated, and pursued her love of cooking through war and exile. As a teacher in vocational training, Sorey taught cooking for over 30 years, first in Cambodia then in France. It is this unique experience that has allowed her to combine Cambodian traditions with French culinary techniques. At the same time, Sorey has tirelessly promoted traditional Khmer dishes during events organised by Cambodian charities in France. She also presented Cambodian cooking through the television programme Cuisine des Autres (Cuisine of the World) and on the radio with France Culture. She was invited as a guest chef at the renowned Le Cordon Bleu culinary school in London to demonstrate a few recipes from this book. Kanika Linden was the driving force behind the production of this book, helping her mother, Sorey, pen down the recipes and take the photographs. Her main motivation was to learn and share the culinary expertise of her mother. Kanika holds an MBA from ESSEC, a French business school. She also studied photography at Blake College and Westminster Kingsway College in London.
Author: Susan E. Cook Publisher: Routledge ISBN: 1351517783 Category : Political Science Languages : en Pages : 318
Book Description
This volume deals with aspects of genocide in Rwanda and Cambodia that have been largely unexplored to date, including the impact of regional politics and the role played by social institutions in perpetrating genocide. Although the "story" of the Cambodian genocide of 1975-1979 and that of the Rwandan genocide of 1994 have been written about in detail, most have focused on how the genocides took place, what the ideas and motives were that led extremist factions to attempt to kill whole sections of their country's population, and who their victims were. This volume builds on our understanding of genocide in Cambodia and Rwanda by bringing new issues, sources, and approaches into focus. The chapters in this book are grouped so that a single theme is explored in both the Cambodian and Rwandan contexts; their ordering is designed to facilitate comparative analysis. The first three chapters emphasize the importance of political discourse in the genocidal process. Chapters 4 and 5 examine social institutions and explore their role in the genocidal process. Chapters 6 and 7 describe the military trajectories of the genocidal regimes in Cambodia and Rwanda after their overthrow, showing that genocide and genocidal intents as a political program do not cease the moment the massacres subside. The final chapters deal with private and public efforts to memorialize the genocides in the months and years following the killing. Drawing on ten years of genocide studies at Yale, this excellent anthology assembles high-quality new research from a variety of continents, disciplines, and languages. It will be an important addition to ongoing research on genocide.
Author: Ghillie Basan Publisher: Hermes House (UK) ISBN: 9780681375840 Category : Cookery, Cambodian Languages : en Pages : 256
Book Description
Features a comprehensive visual guide to Vietnamese and Southeast Asian ingredients, and step-by-step descriptions of preparation and cooking techniques.
Author: Demaz Baker Publisher: Xlibris Corporation ISBN: 1664138390 Category : Cooking Languages : en Pages : 111
Book Description
Southeast Asian cuisine has risen in popularity over the past few decades and this has led many people to discover the unique flavors of Cambodian cooking. This cookbook is geared to food lovers who would like to expand their cooking repertoire and to young Cambodian Americans who would like to learn the dishes they may have grown up eating and now miss. Demaz seeks to make Cambodian cuisine accessible to the average cook who may not have the time to roast and grind spices from scratch due to the realities of modern society. Over the past thirty years, Demaz has tested various pastes and sauce bases available in Asian grocery stores and now increasingly in mainstream supermarkets. In some cases, these ready made concoctions provide an excellent point from which to begin. For those who are familiar with the cuisine of Thailand, for example, the spices used in Thai curries are very similar to those used in Cambodian curries (with the exception of less sugar, chili pepper and coconut milk). This makes a Thai curry paste a good starting point. To make the final result an unmistakably authentic Khmer taste, Demaz adds spice combinations and ratios unique to Cambodian cooking.