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My Cambodia. A Khmer Cookbook
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- Nombre de pages256
- FormatePub
- ISBN978-1-9848-6338-6
- EAN9781984863386
- Date de parution23/09/2025
- Protection num.Adobe DRM
- Taille90 Mo
- Infos supplémentairesepub
- Éditeur4 Color Books
Résumé
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes. Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in My Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all.
With recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle.
For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds. Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.
With recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle.
For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds. Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.