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The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant

De Monteiro, Longteine;Neustadt, Katherine

Published by Houghton Mifflin, 1998
ISBN 10: 0395892538 / ISBN 13: 9780395892534
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Title: The Elephant Walk Cookbook: Cambodian ...

Publisher: Houghton Mifflin

Publication Date: 1998

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: Near Fine

Signed: Inscribed by Author(s)

Edition: 1st Edition

Description:

1st edition, inscribed by authors on title page. dust jacket in brodart wraps. light edge wear to boards. text is unmarked. binding crisp, tight. Bookseller Inventory # 034641

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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.

Recensione: "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

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