Traditional food and cooking in 25 authentic dishes
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. An inspiring introduction to Cambodian food, with a selection of fresh and mouthwatering recipes, each one shown in a stunning photograph 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 LORENZ BOOKS An imprint of Anness Publishing Ltd. www.annesspublishing.com; firstname.lastname@example.org Lorenz Books is distributed in the UK by Book Trade Services, Blaby Road, Wigston, Leicester LE18 4SE. Tel: +44 0116 275 9060; Fax: +44 0116 275 9090 email: email@example.com. For any special sales or translation information contact Paul Anness on firstname.lastname@example.org CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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