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Over 302 colour photographs
Over 64 recipes

• A fabulous essential introduction to the exciting undiscovered food and cooking of Cambodia



• Over 60 fresh, mouth-watering dishes shown in more than 300 photographs including step-by-step pictures and a stunning final picture of each recipe



• An information-packed introduction to the culinary culture of Cambodia explores the local produce that characterizes the cuisine, and demonstrates the national techniques for preparing food and the etiquette of serving it



• Dishes include Curried Sweet Potato Balls, Charcoal-grilled Fish, Stir-fried Frog's Legs, Coconut Rice, Aubergine Curry and Pumpkin Pudding in Banana Leaves



• Recipes are presented in easy-to-use sections on savoury snacks, soups, fish and shellfish, meat and poultry, rice and noodles, vegetable dishes and sweet dishes

Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China and Vietnam.

A fascinating introduction demonstrates the distinctive quality of the cuisine and culture, and explains the local produce along with advice on general preparation and traditional serving etiquette.

The typical dishes of each region of Cambodia are introduced - ranging from the area around the Tonie Sap, a huge lake in the centre of the country with fertile soil and a rich source of seafood, to the mangrove and palm-studded sandy beaches of the south.

The recipe section includes chapters on Soups and Savoury Snacks, Fish and Shellfish, Meat and Poultry, Rice and Noodles, Vegetable Dishes, Salads, Pickles and Sauces, and Sweet Snacks and Drinks.

With a strong emphasis on fresh ingredients, and with all elements of the meal typically prepared from scratch, principal features include soups, grilled fish, rice (served crunchy and barely cooked), stewed meats, spicy vegetables and seafood fritters. Other essentials are prahok, a preserved fish commonly used for flavouring and nuoc mam, a delicious fish sauce that accompanies many of the dishes.

Over 60 authentic recipes, all shown with easy-to-follow, step-by-step photographic instructions, include the refreshing Bamboo, Fish and Rice Soup, the tasty savoury snack of Deep-fried Prawn Sandwiches, the rich Khmer Fish in Coconut Custard, the warming Braised Black Pepper Pork, a tangy vegetable dish of Stir-fried Pineapple with Ginger and Chilli, a light and delicious Marinated Fish Salad and the deliciously sticky Cassava Sweet.

Combining a stunning visual approach, step-by-step instruction, local knowledge and expert guidance and recipe presentation, this is a fabulous essential introdution to the exciting undiscovered food and cooking of Cambodia.

About the Authors

Ghillie Basan - Author

Ghillie Basan has travelled widely through Asia and the Middle East as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year and The Middle Eastern Kitchen. Her other titles published by Aquamarine include Vietnamese and The Food and Cooking of Malaysia and Singapore. Ghillie has been a regular contributor to the Sunday Tribune, the Sunday Herald and various cookery magazines. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.