My Cambodia

Content unfolds as a story‑led culinary journey through different times and places in the author’s life—from childhood in Stockton, California to Cambodia, and on to the Bay Area restaurants that helped popularize these flavors. Along the way, readers encounter Cambodia’s Golden Era history, rice rules as a cultural note, and introspective anecdotes about using food to connect with community.

Recipes are presented with clear, approachable instructions and practical guidance that demystify Khmer cooking. Readers will explore dishes like Kuy Teav Phnom Penh, Nom Pachok Somlar Khmer, Amok, and Nom Kong, learning techniques, flavor balances, and substitutions that fit a home pantry while staying true to the cuisine’s character.

• Over 100 recipes spanning soups, noodles, curries, seafood, and desserts, organized around moments in the author’s life
• Learn techniques such as kroeung paste, coconut milk infusions, proper steaming, and flavor balancing
• Rich cultural context with historical notes from Cambodia’s Golden Era and engaging rice-based facts
• Narrative, recipe-led writing style with concise steps and thoughtful anecdotes that enhance learning
• Interactive learning through cultural storytelling and practical kitchen tips that fit a home kitchen

Readers finish with expanded cooking skills, confidence to recreate iconic dishes, and a deeper appreciation for Khmer heritage and the power of food to connect communities.