Demonstrates the distinctive diversity of Cambodia's cuisine and culture, along with advice on equipment and general preparation techniques and includes more than sixty recipes for a variety of dishes.
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Ghillie Basan has travelled widely through Asia and the Middle East as a food and travel writer. With a cordon bleu diploma and a degree in social anthropology, she has used her knowledge of Asian and Middle Eastern culinary cultures to write several highly acclaimed cookbooks, including Classic Turkish Cookery, which was shortlisted for the Glenfiddich Book of the Year and the Guild of Food Writers' Cookery Book of the Year and The Middle Eastern Kitchen. Her other titles published by Aquamarine include Vietnamese and The Food and Cooking of Malaysia and Singapore. Ghillie has been a regular contributor to the Sunday Tribune, the Sunday Herald and various cookery magazines. She lives with her two children in a cottage in the Scottish highlands from where she runs cookery workshops.
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