Suphada Rom is a Cambodian American writer, chef, and sommelier interested in the intersection of food, culture, and heritage. She received her MA in Food Studies from New York University in 2019 and passed her Certified Sommelier exam in 2016. She is currently working on her first book about the Cambodian American food experience.
I was 9 years old when The Elephant Walk Cookbook was published in 1998. There are several things you need to know about this year, but first, let me tell you a little bit about this cookbook. Filled with 108 recipes, The Elephant Walk is a notable cookbook of Cambodian cuisine with recipes that cover soups, snacks, all major proteins, salads and desserts. It’s comprehensive, and it’s meant to be, given the state of Cambodia at the time.