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A Taste of Cambodian Cuisine

by Demaz Baker (Author)
4.9 out of 5 stars 7 customer reviews
ISBN-13: 978-1441528735
ISBN-10: 1441528733
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Salt & Silver: Travel, Surf, Cook by Johannes Riffelmacher
Cooking around the globe
Salt & Silver is the first book to blend traveling, surfing, and the food cultures of Central and South America together through the travel stories of two young, adventuresome guys. Learn more | See related books
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  • A Taste of Cambodian Cuisine
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Total price: $54.24
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Product Details

  • Paperback: 112 pages
  • Publisher: Xlibris, Corp. (July 30, 2009)
  • Language: English
  • ISBN-10: 1441528733
  • ISBN-13: 978-1441528735
  • Product Dimensions: 8.5 x 0.3 x 11 inches
  • Shipping Weight: 13.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #2,063,322 in Books (See Top 100 in Books)

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Top Customer Reviews

4.0 out of 5 starsBeautiful book - a bit pricey
By Kasey M. Moctezuma on January 8, 2011
Verified Purchase
I really love the recipes in this cookbook. I own most of the other Cambodian cookbooks that are currently available to Westerners, as well as a few, such as Elephant Walk, that are currently out of print. I find that this book does not repeat the recipes that are in the other books, for the most part, except for a few staple recipes. I also like the author's approach to make the recipes authentic, but with ingredients that are more accessible to the US audience to which it is targeted. For example, one appetizer uses grape leaves to wrap, instead of Yucca leaves, that the author knows will not be easily available to most.

The reason that I am giving this book only four stars is that the price for this book is quite expensive for what it is. I have hundreds of cookbooks, and this book is overpriced. I understand that this is not the authors fault, but at $39.95 for a paperback book, with non-glossy pages, that is little over a hundred pages, I do think that the publisher is exaggerating a bit!

I do still consider myself lucky to have this cookbook, as it has some great recipes, and it is one of the few books on Cambodian cuisine out there. I would also recommend searching for the Elephant Walk cookbook by Longteine "Nyep" de Monteiro, which has some excellent recipes as well.

Post note - I do also wish that the author had mentioned that if you are able to find taro leaves in your market - PLEASE COOK THEM. They are toxic when raw, which I found out when I ate a bit the size of a quarter. The burning in your throat can be soothed by milk or yogurt, but it can be pretty dangerous if you eat a large amount of the leaves. FYI.
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5.0 out of 5 starsClassic Cambodian Recipes, Easy to find ingredients!
By Maiy Lay on July 13, 2010
Verified Purchase
This book is full of traditional recipes using ingredients that can be easily found at local Asian markets. I've tried a few of the recipes and they all bring back flavors and dishes from my childhood.

One of my favorite recipes from this book is Amok, a Cambodian national dish of Steamed Fish Stew. I made it for my parents and they loved it!
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5.0 out of 5 starsA must for enthusiasts of healthy eating !
By Fernando R. Manibog on March 27, 2010
This cookbook is a wonderful revelation. It has so many delicious Cambodian dishes that use fresh ingredients, and the recipes are easy to understand and prepare. The vegetables turn out crunchy and colorful, the sauces are light, and the taste of the fish or meat are brought out and balanced well. This is a wonderful departure from the dark, gooey or cloyingly sweet sauces of Chinese or Thai dishes (the nearest culinary relative). The ingredients can be easily found in Asian grocery stores. My favorites are Chhuu Chhi (a fish curry dish)and Salmon Amok, which can be readily prepared even by novice cooks. They have now become old-time favorites -- and stand-outs that elicit requests for a repeat performance -- when I have dinner guests. A light and quickly prepared meal is Noodles Siemreap, for which any leftovers can be a delicious lunch the next day. In fact I found the cookbook's noodle and rice dishes so delightful. It's hard to go wrong on the recipes in this cookbook. The dishes are tasty and healthy yet new and unique compared to those commonly found in commercial Asian restaurants. I've had so many enjoyable meals with friends and family from these Cambodian recipes and highly recommend this cookbook!
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5.0 out of 5 starsThe Exotic Made Easy
By F. Huffman on March 2, 2010
This is a great cookbook. There are thousands of Thai and Vietnamese restaurants in America, but it's a pity there aren't more Cambodian ones. Since Cambodians predate the Thais and the Vietnamese in Southeast Asia, Cambodian cuisine could be considered the original Southeast Asian cuisine, and probably influenced both Thai and Vietnamese cuisines. This book makes this exotic cuisine easily available, with simple recipes that use ingredients easily found in local Asian grocery stores. I particularly like the Pork (or Chicken) Curry with Bamboo Shoots, and the Salmon Amok, a typical Cambodian dish of baked salmon with coconut milk. I look forward to trying many other tempting recipes. The book is enhanced by beautiful photos of the various dishes. Highly recommended.
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