Hello, I am new to this forum. I lived in Cambodia as a child in the 1960s and have kept a cookbook that my mother acquired at the time. I had problems over the years understanding some of the ingredients and am looking for someone who can help me figure them out. For example, when a recipe calls for "racine de fenouil" or "fennel root", is it the right translation? etc.
I know the book is rare so if anyone is interested in some of the recipes, I would be happy to scan them.
Thanks in advance!
Francoise
Guide culinaire cambodgien - Rasmi Sobhana
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