TITLE

From rustic to refined

AUTHOR(S)
Cobe, Patricia
PUB. DATE
February 2010
SOURCE
FoodService Director;2/15/2010, Vol. 23 Issue 2, pFSB12
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article describes Cambodian cuisine and how two chefs and restaurant owners refined, improved, and incorporated Cambodia's flavors and ingredients to their menus. Jeff Fournier, chef-owner of 51 Lincoln restaurant in Newton, Massachusetts incorporated Cambodian flavors into his menu including noodle soups and fried bananas in tempura batter. Rautha Chau, chef-owner of Kampuchea restaurant in New York City improved the Cambodian cuisine with higher quality and more plentiful ingredients including Num Pang and House-Cured Bacon and Sweet Pulled Oxtail.
ACCESSION #
48125855

 

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