[.ca] The Elephant Walk Cookbook: The Exciting World of ... (ISBN 0395892538)

From Amazon.com:
The Elephant Walk Cookbook, the first volume of traditional Cambodian cooking published in the U.S., is a cultural as well as a culinary adventure. It's also the story of author Longteine De Monteiro and how she and her husband were forced into exile in 1975 by the Khmer Rouge takeover of Cambodia and eventually came to own three restaurants and a market in and around Boston. An important reason she wrote this book--with Katherine Neustadt--was to preserve traditional dishes that now may no longer be served in Cambodia because everyone who knew how to make them was exterminated by the Khmer Rouge, or fled elsewhere. Cambodian cooking blends influences from Asia and the West, including China, Vietnam, Thailand, India, Spain, and France. It is a balancing act of colors, textures, and most of all, salty, sour, sweet, hot, and bitter flavors. Rice and fish are important, particularly freshwater-lake fish and a fermented fish paste, prahok. So are coconut milk, lemongrass, and a list of other ingredients that are becoming more readily available outside of Southwest Asia. Still, ordering by mail from sources provided in the book--or a special shopping trip--will be necessary to make most of the dishes in The Elephant Walk Cookbook. The most accessible dishes are the salads (many of which contain chicken or pork), including Tomato Salad and Pineapple Salad, and the pickles, such as Mixed Vegetable Pickles. Loc Lac--beef marinated in mushroom soy sauce, sautéed, and served on crisp lettuce with lime juice--is another easy choice. Loving, lively descriptions and alluring photos will keep you reading about all of the 150 dishes, which are aromatic with basil and cilantro, galangal, kaffir lime and curry leaves, tamarind, fiery chiles, garlic, pungent fish sauce, and the like. --Dana Jacobi

Just like mom used to make....:
Although I just purchased this and have not started cooking yet, I find the selection of recipes very similar to what my mom used to cook for us. Glad I went ahead and purchased this book because I was never taugh how to prepare authentic Cambodian dishes growing up and this book will allow me to carry on the Cambodian ways of cooking. My fiancee who is Chinese enjoys every aspect of Cambodian food and she'll be absolutely delighted when I surprise her with some authentic cookings(without having to go to my mom's house). I will add a follow-up review after I start cooking and hopefully I won't be disappointed.

Great book - very complete:
As my girlfriend is from Cambodia, I have looked for a source to learn to prepare some of the dishes her mother also makes, and I've managed to surprise her a couple of times with the mostly very authentic recipes that are in this book (not ALL dishes are perhaps uniquely or typically Khmer, but that does not change the merits of the book! (cfr. the other reader reviews)). The book is very complete, and a pleasure not only to use for cooking but also simply to browse and admire the pictures. For those who wish some extra sources of "authentic" khmer cuisine, I can recommend that they look for the book by Nusara Thaitawat (The Cuisine of Cambodia - I don't think it's on Amazon, but can be found on the internet) - they will find a great second book that also lists a large number of marvellous recipes, with equally exquisite pictures, but does presuppose some more familiarity with the ingredients and measures - which can be acquired by reading and using "The Elephant Walk" first.

First rate and absolutely authentic:
This is by far the most useful Cambodian cookbook I have come across including those available in Khmer. The recipes are spot on and the instructions clear. Moreover it has so much of the local flavour that it puts the food into context - and by the way makes people home-sick. Superb, well written and well illustrated - a credit to both author and publisher.

Great book ... too short!:
My family hails from Cambodia, and although I grew up near Boston and now live in Los Angeles, I have had a lot of experience with Cambodian cusine from my parents' cooking. I regret that I never took the time as I child to learn from my mother all the dishes I loved and gobbled up, but this book has many of my favorites and I few I didn't know about. I recently bought it, and although I have tried out only one recipe, I highly recommend this book. The meals are not EXACTLY the same as my mother's, but each family has there own ways of making things and their own little secret ingredients. I wish there were more pictures of the dishes, and more recipes for that matter, but for the price and this rarely covered subject, this book is a treasure. If you love food, especially the tasty kind, get this book.

Amazing . . .:
This is a wonderful cookbook, further enhanced by the author's fascinating story. Although this cookbook is great on its own merits (the recipes are scrumptious, the directions easy, and resources provided), I felt compelled to contribute my own review in response to some of the negative reviews which unfortunately appear to have wrong impressions and/or seem to be on the offensive. I'm not saying everyone has to like the recipes, or agree with the author's viewpoint, but I think it is arrogant to think that there is only one Cambodia. Yes, every family IS different. The author clearly says that this is "her" Cambodia, and I applaud her desire to make a record of her recipes for our benefit. I also did not get the impression that she looked down on all Cambodians. Unfortunately there was a difference in classes, but the author didn't create them. I also think that Elephant Walk shouldn't be chastised for adapting some recipes for the American palate. That's just business; I don't think it could survive catering to one community. And no, I don't think she's selling out. One problem is the availability of ingredients; it's nearly impossible to find kaffir limes, (although the leaves are available). I also don't think the American palate is quite up to prahok (a paste made of decomposed fish) for instance. Cooking is an art, and I don't think anyone truly goes to a restaurant wanting merely a documentary meal. So, for those who criticize the authenticity of the dishes and advise us to buy another Cambodian cookbook - I ask -- where ?! Please write one! I might buy it. I love Cambodian food, and this is the ONLY Cambodian cookbook I've found.