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Cambodian Cooking
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About the Author

Joannes Riviere is a highly talented young French chef who was formerly a pastry chef in the US. He went to Cambodia to run the training courses at the Sala Bai Hotel and Restaurant School, a free school founded in 2002 to help impoverished children in Cambodia. Since then, Joannes has become an authority on Cambodian cuisine. He wrote the recipes in this book in collaboration with the teachers at Sala Bai school and with the help of his Cambodian friends. Today he's the chef at one of Siem Reap's most prestigious hotels. Maja Smend specializes in culinary and travel photography. She won the Best Media and Photography Student Award in 2000, and then founded her own company. German by birth but based in London, she has a wide clientele in the UK and throughout the rest of Europe, including some major food manufacturers, publishers, advertising and design agencies. Dominique De Bourgknecht and David Lallemand of Act for Cambodia put all of their energy and enthusiasm into every stage of this project, from looking for financial backing, to negotiating the publishing contract, contributing content and organizing the photography sessions. Act for Cambodia founded and now runs the Sala Bai school. **Joannes, Maja, Dominique and David all gave their services entirely free of charge to help produce Cambodian Cooking.**

Reviews

"A beautifully and profusely illustrated compendium of authentic Cambodian cuisine, Cambodian Cooking brings a previously obscure culinary tradition to the table in a wealth of thoroughly 'kitchen cook friendly' dishes that will please any palate and satisfy any appetite." --Midwest Book Review
"Brilliantly photographed by Maja Smend. Your eyes are going to like what they see from the second you open the soft cover. Your mouth will water while perusing the recipes. And get this, by purchasing this book you will be helping impoverished children attend the Sala Bai Cooking School. Here they can go to school for free and learn a trade to use as a source of income." --Texas Kitchen blog

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