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Houghton Mifflin Harcourt. Used - Good. DUST JACKET HAS SOME MINOR SHELF WEAR BUT BOOK REMAINS IN GOOD READABLE CONDITION. hardcover 100% of proceeds go to charity! Good condition with all pages in tact. Item shows signs of use and may have cosmetic defects.
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The Elephant Walk Cookbook Trade cloth - 1998
de de Monteiro, Longteine; Katherine Neustadt
Resumen
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.
Detalles
- Título The Elephant Walk Cookbook
- Autor de Monteiro, Longteine; Katherine Neustadt
- Encuadernación Trade Cloth
- Edición First Edition
- Páginas 362
- Idioma EN
- Editorial Houghton Mifflin Harcourt, Boston
- Fecha de publicación 1998-11-01
- ISBN 9780395892534
Extracto
Stir-Fried Buttercup Squash with Pork Though it uses just a few ingredients, this gem of a stir-fry is complex in taste, with the sweetness of squash balancing the slightly salty pork. I was excited to find buttercup squash in this country-it's exactly the kind we have in Cambodia.
Serves 4
3 tablespoons vegetable oil 3 garlic cloves, smashed 1/2 pound pork tenderloin or fresh ham, cut into pieces 1 1/2 inches long, 1 1/2 inches wide and 1/4 inch thick 2 tablespoons fish sauce 1 teaspoon sugar 1 1/4 pounds buttercup squash, peeled, seeds scooped out, julienned 2 scallions, cut into 1 1/2 inch pieces 1/4 teaspoon freshly ground pepper
Heat the oil in a large skillet or wok over medium-high heat and sauté the garlic until golden brown, 5 to 10 seconds. Add the pork, stirring well, then add the fish sauce and sugar. Fold in the squash gently and stir-fry until it is cooked through but still slightly crunchy, 4 to 5 minutes (or longer if you prefer a soft texture). Add the scallions and pepper and stir well. Serve hot with rice.
Excerpted from The Elephant Walk Cookbook : Cambodian Cuisine from the Nationally Acclaimed Restaurant by Longteine De Monteiro, Katherine Neustadt, Longteine De Monteiro. Copyright © 1998. Reprinted by permission. All rights reserved.
Serves 4
3 tablespoons vegetable oil 3 garlic cloves, smashed 1/2 pound pork tenderloin or fresh ham, cut into pieces 1 1/2 inches long, 1 1/2 inches wide and 1/4 inch thick 2 tablespoons fish sauce 1 teaspoon sugar 1 1/4 pounds buttercup squash, peeled, seeds scooped out, julienned 2 scallions, cut into 1 1/2 inch pieces 1/4 teaspoon freshly ground pepper
Heat the oil in a large skillet or wok over medium-high heat and sauté the garlic until golden brown, 5 to 10 seconds. Add the pork, stirring well, then add the fish sauce and sugar. Fold in the squash gently and stir-fry until it is cooked through but still slightly crunchy, 4 to 5 minutes (or longer if you prefer a soft texture). Add the scallions and pepper and stir well. Serve hot with rice.
Excerpted from The Elephant Walk Cookbook : Cambodian Cuisine from the Nationally Acclaimed Restaurant by Longteine De Monteiro, Katherine Neustadt, Longteine De Monteiro. Copyright © 1998. Reprinted by permission. All rights reserved.
Reseñas en medios
"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
"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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The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant De Monteiro, Longteine; Neustadt, Katherine and Monteiro, Longteine De
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