Angkor Culinaire is filled with recipes with instructions on how to make traditional Palm Sugar Beer, Angkorean Red, Green and Mint Pastes, Khmer dumplings, and much more...
"Angkorean food is among the most exciting in the world. I have been lucky enough over the past several years to share with friends the experience and presentation of our culinary heritage -- rich in flavor, rich in history.
It has been a most exciting work of art for me to bring the taste of Angkorean cooking to life, including later contributions from the cuisine of India (lemongrass has a strong lemon taste that is essential in Khmer cookery and curry), China (soy sauce), and from the influence of almost one hundred years under the French Protectorate (butter, milk, cheese, anchovies, wines). Khmer people are notably generous, open-hearted and hospitable. They enjoy sharing their meals with friends and family."
All images copyright Van Touch, 2006. Contact Van Touch for permission to reproduce them.
Van M. Touch is a Writer, Photographer, Culinary Chef, Wine Steward, and Dietetic Tech. Van used to own a wine shop and a bistro in Portland Oregon and comes from a background of General Science.
