At the end of June, a carefully curated and gracefully illustrated new cookbook, The Taste of Angkor, was presented at the World Cookbook Exhibition as part of the 25th Gourmand World Cookbook Awards. The cookbook will be exhibited at the former residence of Mr Alfred Nobel in Björkborn, Sweden, from 17 June to 21 October this year.
Prepared by the Ministry of Foreign Affairs and International Cooperation of Cambodia and presented by the Royal Embassy of Cambodia in Paris, the book and presentation can be seen as part of the Cambodian government’s ongoing efforts to promote Cambodia’s presence on the world stage, in order to drive economic development through tourism. This mission has become even more critical in the wake of COVID-19, and the devastating effect that has had on the country’s tourism and hospitality sectors.
The book contains a selection of some of Cambodia’s favourite dishes, including Green Kampot Pepper Crab, three versions of Num Banh Chok, Mango Salad with Smoked Fish and Sweet & Sour Pork Ribs, as well as desserts such as Caramelised Sticky Rice and Pumpkin Custard. Not forgetting the essentials, readers will also find a straightforward recipe for preparing Kroeung, the golden secret to many of Cambodia’s greatest recipes.
The book is prefaced by His Excellency Prak Sokhonn, Deputy Prime Minister, Minister of Foreign Affairs and International Cooperation of Cambodia, who says that the book’s aim is to demystify some of Cambodia’s favourite dishes, adding “it also reveals the wealth of Cambodian culinary heritage that is worth sharing with friends all over the world”.