Elephant Walk Cookbook, The
Houghton Mifflin Company
1998
0395892538
324
US$35.00
One of the few books now available on Cambodian cuisine. Thankfully it is also well written with recipes that have not been tamed down for the western palate. If you enjoy preparing and eating Asian food and have not had any of the dishes of Cambodia, then you have missed out.
Introduction
The Rich History of Cambodian Cuisine
Shopping for Cambodian Ingredients
Notes on Serving
Appetizes and Snacks
Soups
Beef
Pork
Fish and Shellfish
Fowl
Rice and Noodles
Salads
Pickles and Relishes
Desserts
Glossary
Sources
Index
One of the few cookbooks in my collection where I have made, and enjoyed, almost all of the recipes. Delightful to read, easy to follow recipes, and just enough photography to whet your appetite without becoming just another book of food porn.
The white fish soup on page 100 is one of my favourites - though I prefer to use pumkin instead of winter melon. The prahok (preserved fish paste) is listed as an optional ingredient, but I think it is required.
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