QUOTE(MadeInCambodia @ Feb 24 2008, 09:46 AM) [snapback]3521966[/snapback]
In retrospect, I really like this thread. More people are need to discuss about the Cambodian Cuisine and share our food recipes with the whole world. I am so thankful that there are more and more books coming out focusing on the Cambodian Cuisine. It is time that people focus on the most important aspect of the Cambodian people--that is their food. It was their food that gave rise to the mental strength and bodily energy to produce the second to none glorious civilization in the entire Southeast Asia. It is time for the people to focus on the Cambodian Cuisine to learn the secret of the Khmer power. On that note, I will now go out and buy any cook books out there that discuss about the Cambodian Cuisine.
I have collected three so far.
This cookbook is the least authentic of my collection in my opinion. They have an "all purpose" Kroeung recipe for most of the dishes that calls for it. If this is what Haute style Khmer food looks like, I'm afriad its only a great attempt for photo purposes. I have yet to try a recipe from this book but I will later.
What this cookbook lacks in photos it makes up for in its very detailed information on each and every one of the recipe. Phnom Penh regional cooking indeed, you'd best believe this cookbook is filled with many many stir-fries. The recipes were written with the american palate in mind, but Prahok, Kapi, and many exotic Khmer ingredients are never shy of use here. Overall, I like this cookbook. Her Cambodia is not your Cambodia, so if you read this book, don't get offended.
This book is totally awesome. Loads of history and culture from this book, it delves very deeply into Khmer food and the most important component in authentic Cambodian = Kroeung. Don't measure accordingly when using this book, as everything is mostly done to your taste. The pictures of each and every food is amazingly beautiful.