My Cambodia: A Khmer Cookbook

Rooted in Cambodian home cooking and shaped by a professional’s hand, this book offers over 100 recipes that reward attention and care. Some come together quickly; others call for advance prep and multi-part assembly—suited to cooks who enjoy diving deep.

Chef Nite Yun draws on her family heritage, travel in Cambodia, and her experience running two acclaimed Bay Area restaurants. Her work has earned widespread recognition while staying closely tied to the Khmer dishes she grew up with.

The book’s focus is firmly on traditional Cambodian food—herbaceous soups, aromatic stews, rice noodle salads, and palm sugar desserts. American influences appear subtly, without distracting from the roots of the cuisine.

Clear recipe structure, cultural context, and personal history combine to guide readers through less familiar techniques and ingredients without overexplaining them.

Photography is straightforward and appealing, with food shown as it’s meant to be eaten, not overly styled or abstracted.

A considered and confident introduction to Khmer flavors, grounded in lived experience and professional skill.

Hardcover. Color photographs throughout.