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.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 167 mm
Breite: 154 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-0-7548-3231-7 (9780754832317)
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Schweitzer Klassifikation
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.
