The Cuisine Of Cambodia by Jess Sahagian (.ePUB)

File Size: 5 MB

The Cuisine Of Cambodia: The Mouth-Watering Recipes: Cambodian Recipes Pork by Jess Sahagian
Requirements: .ePUB reader, 5 MB
Overview: Cambodian cuisine reflects two important influences: Thai and Vietnamese. To a lesser extent, there are also dishes with Chinese and French influences, countries that colonized these territories. Therefore, Cambodian cuisine, although very similar to Thai and Vietnamese cuisine and with this small heritage of French and Chinese cuisine, has its own style and its own tradition which comes from Khmer culture. Cambodian cuisine is distinctively extremely spicy. The majority of dishes are flavored with lemongrass, coriander, ginger, and prahok, the essential fermented and salted fish sauce. However, the most famous ingredient is Kampot, a moderately mild pepper. This ingredient, like in the rest of Asia, is undoubtedly one of the most consumed in daily preparations and is used to accompany most dishes just like bread would be used in Europe. Cambodians, with rice, transform not only savory dishes but also sweet dishes.

This cookbook explores the cuisine of Cambodia and takes you on a journey of culinary surprises. When you cook your way through the southeast Asian region, it’s easy to get caught up in Thai and Vietnamese foods, but don’t overlook Cambodia.
Genre: Non-Fiction > Food & Drink

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