The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed RestaurantWritten 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. |
Common terms and phrases
½ cup ½ pound ½ teaspoon Asian Asian markets banana bean sprouts beef bell pepper bird's eye chilies boil bowl Cambodian Cambodian cuisine catfish Chinese cilantro coconut milk cook cucumber cuisine cup loosely packed cup unsweetened coconut cups water DIPPING SAUCE dish dried shrimp eggplant eggs flavor freshly ground pepper galangal garlic cloves garnish ginger green grilled ground pork Heat the oil ingredients julienned kaffir lime leaves Khmer large shallots large skillet lemongrass lime juice loosely packed fresh meat medium medium-high heat mung bean mushroom soy sauce peeled pickled pieces prahok recipe reduce the heat roasted salad saucepan sauté scallions shallot shrimp paste simmer skillet skillet or wok skillet over medium-high smashed soup soy sauce spoon spring rolls squash stir-fry stirring sweet tablespoons fish sauce tablespoons sugar tablespoons vegetable oil tamarind juice taste teaspoon freshly ground teaspoon salt teaspoons sugar tomatoes unsweetened coconut milk vegetable oil winter melon