The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant - Couverture rigide

Monteiro, Longteine De; Neustadt, Katherine

Couverture rigide

ISBN 10 : 0395892538 ISBN 13 : 9780395892534

Editeur : Rux Martin / Houghton Mifflin Harcourt, 1998

Synopsis

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 Travel & 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.

A propos du livre

Présentation de l'éditeur

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 Travel & 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.

Revue de presse

"A delightful dining destination . . . Universally appealing." Boston Globe

"I simply couldn't stop eatting. The Cambodian food was so delicious that I kept taking just one more bite . . . What impressed me most was the clarity of flavors." - Ruth Reichl The New York Times

Détails de l'édition

• Éditeur: Rux Martin / Houghton Mifflin Harcourt
• Date d'édition: 1998
• Langue: anglais
• ISBN 10: 0395892538
• ISBN 13: 9780395892534
• Reliure: Relié
• Nombre de pages: 324
• Coordonnées du fabricant: non disponible
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