The Food and Cooking of Vietnam & Cambodia

Author: Ghillie Basan

Publisher: Lorenz Books

Edition & Year: 2006 Edition

Binding: Hardcover

Pages: 250

Size: 9.5 in × 12 in

The Food and Cooking of Vietnam & Cambodia by Ghillie Basan is a richly illustrated and culturally immersive culinary guide that brings the flavors of Southeast Asia into the home kitchen. Published in 2006 by Lorenz Books, this 250-page large-format hardcover (9.5 × 12 inches) offers a comprehensive introduction to the distinctive cuisines of Vietnam and Cambodia.

The book presents a wide range of traditional dishes, from fresh Vietnamese salads, aromatic soups like pho, and noodle dishes to Cambodian curries, grilled specialties, and flavorful street food. It highlights the essential ingredients that define these cuisines, including fresh herbs, spices, rice, seafood, and delicate sauces, emphasizing balance, freshness, and subtle complexity.

Ghillie Basan combines authentic recipes with clear, step-by-step instructions, making the book accessible for both beginners and experienced cooks. The recipes are designed to be practical while preserving the authenticity of regional flavors and cooking techniques.

A key feature of this volume is its stunning full-color photography, which captures the textures, colors, and presentation of each dish. The large-format design enhances the visual experience, making it both an inspiring cookbook and an elegant display piece.

Beyond recipes, the book provides valuable insights into the culinary traditions, cultural influences, and regional diversity of Vietnam and Cambodia. It explores how geography, history, and local ingredients shape the cuisine, offering readers a deeper understanding of Southeast Asian food culture.

The 9.5 × 12 inch hardcover format ensures durability and ease of use, whether in the kitchen or as part of a collection. Its high-quality production reflects the visual richness and culinary depth of the subject.

The Food and Cooking of Vietnam & Cambodia is more than just a cookbook—it is a culinary journey, offering both practical cooking knowledge and cultural appreciation.

• Author: Ghillie Basan – renowned food writer on international cuisines
• Publisher: Lorenz Books, 2006 Edition
• Format: Hardcover, 250 pages
• Size: 9.5 × 12 inches – large-format cookbook
• Cuisine: Vietnamese & Cambodian
• Content: Authentic recipes with cultural insights
• Topics Covered: Soups, salads, curries, noodles, street food
• Visual Appeal: Full-color photography throughout
• Style: Clear, practical, and beginner-friendly
• Collector Appeal: Illustrated Southeast Asian cuisine hardcover

🔹 Collector’s Note

This 2006 hardcover edition of The Food and Cooking of Vietnam & Cambodia by Ghillie Basan is a visually rich and culturally significant culinary work. Its authentic recipes, vibrant imagery, and large-format presentation make it a valuable addition for collectors of international cuisine, Asian cooking, and illustrated cookbooks.