Savoring Cambodia: The Ultimate Guide to the Best Khmer Cookbooks

Coin gourmand
2 days ago
2 min read

Updated: 14 hours ago

Cambodian cuisine, better known as Khmer cuisine, is a vibrant array of flavors shaped by centuries of cultural influences, local ingredients, and royal culinary traditions.

The Taste of Angkor : A Culinary Journey Through Cambodia's Heritage, par Sao Sopheak

In recent years, Khmer cuisine has experienced a resurgence of interest worldwide, fueled by a new generation of chefs and cookbook authors dedicated to preserving and celebrating this rich heritage. For foodies and amateur cooks eager to discover the authentic flavors of Cambodia, this selection of exceptional cookbooks offers an immersive journey into the heart of Khmer cuisine.

Among these, the two volumes of The Taste of Angkor stand out as essential guides, alongside other remarkable works that highlight the culinary soul of Cambodia.

The Taste of Angkor: A Culinary Journey Through Cambodia’s Heritage

The Taste of Angkor Volumes 1 and 2 are widely regarded as landmark publications in the canon of Khmer culinary literature. These books explore in depth traditional recipes, regional specialties, and the historical context of Cambodia’s food culture. More than just recipe collections, they are cultural artifacts that preserve the heritage of Angkor’s gastronomic traditions. The two volumes offer detailed instructions for preparing iconic dishes such as Fish Amok, a fragrant coconut fish curry steamed in banana leaves, and Kuy Teav, a beloved rice noodle soup.

Volume 2 recently received an award at the 30th edition of the Gourmand Awards in Lisbon, following the success of its predecessor in 2023.

What sets The Taste of Angkor apart is its elegant presentation, which combines vivid photographs and anecdotes about the dishes, offering readers a sensory and educational experience. These books are invaluable for anyone who wants to understand the nuances of Khmer flavors, from the delicate balance between sour, sweet, salty, and bitter to the use of indigenous herbs such as lemongrass, kaffir lime, and prahok (fermented fish paste).