|The Elephant Walk Cookbook
Cambodian Cuisine from the Nationally Acclaimed Restaurant
Longteine De Monteiro, the owner of three Cambodian restaurants, and Katherine Neustadt, a food writer, bring a book on Cambodian cuisine, featuring dishes with a rich interweaving of cultural influences and fresh, light flavors. Color photos and illustrations.
|The Elephant Walk Cookbook : Cambodian Cuisine from the Nationally Acclaimed
by Longteine De Monteiro, Katherine Neustadt, Longteine De Monteiro
Hardcover - 362 pages (October 1998)
Houghton Mifflin Co (Trd)
Dimensions (in inches): 0.99 x 10.63 x 7.59
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|Written by the chef-owner of Boston's renowned The Elephant Walk, which has been
praised for its unique cuisine by such publications as Esquire, the New York Times, USA
Today, and Time & Leisure, The Elephant Walk Cookbook is a fascinating introduction to
the lively and sophisticated flavors of Cambodia.
In addition to showcasing Cambodia's foods, this cookbook tells the inspiring story of Longteine De Monteiro. The wife of a diplomat who was forced into exile after Pol Pot invaded Cambodia, De Monteiro escaped to France, where she established what may have been the first Cambodian restaurant in the Western world. She then moved to the United States and opened The Elephant Walk.
Less salty than Vietnamese food, less sweet than Thai, and subtler than both, Cambodian dishes feature a rich interweaving of cultural influences and fresh, light flavors. Some of the recipes in the book, like Catfish with Coconut Milk and Red Chilies, were created in the kitchens of Cambodian aristocrats, while others, like Stuffed Cabbage with Lemongrass, have simpler origins. Order this Book
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