As my girlfriend is from Cambodia, I have looked for a source to learn to prepare some of the dishes her mother also makes, and I've managed to surprise her a couple of times with the mostly very authentic recipes that are in this book (not ALL dishes are perhaps uniquely or typically Khmer, but that does not change the merits of the book! (cfr. the other reader reviews)). The book is very complete, and a pleasure not only to use for cooking but also simply to browse and admire the pictures. For those who wish some extra sources of "authentic" khmer cuisine, I can recommend that they look for the book by Nusara Thaitawat (The Cuisine of Cambodia - I don't think it's on Amazon, but can be found on the internet) - they will find a great second book that also lists a large number of marvellous recipes, with equally exquisite pictures, but does presuppose some more familiarity with the ingredients and measures - which can be acquired by reading and using "The Elephant Walk" first.

Some reviews below seek to attack this book because the food isn't exactly authentic Cambodian. I don't know about that, all I know is that if you've eaten at the Elephant Walk, you will know that the food is DELICIOUS, whatever it is. There is an odd creative mix of Asian and French elements to the cuisine, and the results are extremely flavorful. If you can't eat there, this book is the next best thing.

The Elephant Walk is one of Boston's most unique places to eat and really introduced me to the beauty of the Cambodian cuisine. The founder and owner of the resturant happens to have a very interesting story that explains how the interesting blend of her signature cuisine came to be: Growing up as the sheltered daughter of a Cambodian Politician and married to a diplomat, her fate and her families fortunes dramatically changed with the Kmer revolution. Fascinated with food since childhood she picked up many things in her family's professionally run large kitchen. Exiled to France her kitchen skills became the survival line for the entire family when she opened her first restaurant. In France her cuisine picked up a European twist while staying truely Cambodian at the same time. As Longteine tells her story, she introduces us to her favorite dishes from the restaurant and teaches us about the many exotic ingredients that flavor her country's food. This book is as good a read as it is a superb guide to an often overlooked Asian cuisine. The food photography and presentation of the different dishes is also extremely well done. The whole book is a well-crafted pleasure