Creator
Sorey Long
Cambodian cook and cookbook author who recorded her family's Khmer recipes for publication in French and English.
Sorey Long is a Cambodian cook and cookbook author in France who wrote down the Khmer recipes in cookbooks made with Kanika Linden.[1][2] She taught cookery in France, and she cooks European food as well as Cambodian.[2][3]
Life
Sorey Long escaped the Khmer Rouge three days before the fall of Phnom Penh. She settled briefly in the United States and then moved to France, where she lives.[4][1] She was a member of the International Women's Association.[3]
Cookbooks
For about ten years Long wrote down her recipes and kept her notes in a folder.[2][5] She compiled the menus and recipes, and Kanika Linden photographed, measured and edited them into books. The two worked on the books by telephone and in person.[1][2][4] Long has said she wrote her cookbook to preserve authentic Khmer cuisine and to teach younger Khmer people to cook it.[1]
Their first book, Au pays de la pomme cythère ("In the Land of Ambarella"), was published in French by White Tara Ltd in April 2009 and January 2010. It is a 218-page hardcover with 139 recipes and 158 photographs, among them recipes for fish in coconut milk, salads and lemongrass soup.[1][4] Its photographs were taken in the Cambodian countryside: the fish at rivers in Siem Reap and the palm trees in rice fields in Kampong Speu.[1] At the Gourmand World Cookbook Awards it was named Best Asian Cuisine Cookbook in the World for 2009, chosen from 6,000 cookbooks from 136 countries.[1][4] VOA Khmer dates the win to February 2010, while the authors' own 2010 letter gives February 2009.[4][6] Long credited the win to the book's clear explanations and instructions and its photographs of food and ingredients.[1]
The English edition, Authentic Cambodian Recipes: From Mother to Daughter, was published by Marshall Cavendish Cuisine in 2010 (ISBN 9789814276863). It has more than 100 recipes and tells Long's life story through the food linked to her past.[7] The book reflects the Cambodian food she cooked before she left the country. It was written with readers abroad in mind, so some recipes list substitutes for Cambodian ingredients that are hard to find in Europe or North America. It opens with an introduction to Cambodian cooking and food culture, and it has sections on terms and techniques and a glossary of ingredients with photographs. One of its recipes is a chicken curry, "Chicken Curry" or Samlar Can Moan.[3]
Long and Linden later wrote Ambarella, Cambodian Cuisine, for which Long put together hundreds of recipes. It was written first in French, and the English edition followed in October 2013.[2] The book won the Best Asian Cuisine Cookbook category in the 2013 Gourmand World Cookbook Awards.[5] Tourism Cambodia gives the prize as the Asian prize at the 2014 Gourmand Awards in Beijing.[2]
Works
- Saraman Curry (recipe) (Recipe)
References
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 khmerization.blogspot.com, A Cambodian cookbook wins a world award (2010-04-12)
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 Tourism Cambodia news, Flavours to savour
- ↑ 3.0 3.1 3.2 Grantourismo Travels, Cambodian Chicken Curry Recipe for a Gentle Khmer Curry (2019-08-20)
- ↑ 4.0 4.1 4.2 4.3 4.4 VOA Khmer, Mother-Daughter Cookbook Takes Gourmand Award (March 22, 2010)
- ↑ 5.0 5.1 Khmerization, mother-daughter cooking duo wins top culinary prize
- ↑ Khmerization, (Cambodian) Cookbook, Au pays de la Pomme Cythère (2010-04-15)
- ↑ AbeBooks, Authentic Cambodian Recipes: From Mother to Daughter