The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant

Overview

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 ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (10) from $12.96   
  • New (2) from $99.27   
  • Used (8) from $12.96   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$99.27
Seller since 2014

Feedback rating:

(258)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Brand New Item.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$105.00
Seller since 2014

Feedback rating:

(135)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

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.

Read More Show Less

Editorial Reviews

From the Publisher
"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

Read More Show Less

Product Details

  • ISBN-13: 9780395892534
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 11/1/1998
  • Pages: 362
  • Product dimensions: 7.50 (w) x 10.30 (h) x 1.00 (d)

Meet the Author

Longteine De Monteiro, whose nickname is Nyep, was born and raised in Cambodia. She is the owner of three Cambodian restaurants in the Boston area: The Elephant Walk, in both Boston and Somerville, and the newly opened Carambla, in Waltham.
Read More Show Less

Read an Excerpt

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.

Read More Show Less

Recipe

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.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted October 5, 2004

    Very Authentic

    I searched forever to find a Cambodian cookbook that was as authentic as possible. With my husband being from Cambodia, he longed for the food that his mother used to make for him. I have tried several of the recipies in this book and they have all been big hits. The best so far has been the Cambodian Sour Soup. My husband went crazy for it! The only difficulty I would see people having with cooking recipies from this book is not being able to find all the ingredients. Luckily, we live in Seattle, so we have several Cambodian as well as Vietnamese markets to find these items. If you have the ingredients available to you, happy cooking. You won't be disappointed.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 4, 2004

    Outstanding recipes

    For those of you who have not tried Cambodian food, make your own with this wonderful book. The food will sure satisfy you appetite.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)