My third Exploration is making a cookbook for Liger. Because Liger students will live on our own, calculate our own budget and cook the food by ourselves, we make a cookbook that contains about 60 recipes and about 130 pages.
There are three groups, recipes research; photography; book editing. I was a member in the book editing team. One of the things that I did for the book is finding and writing nutrition facts, cool tips, history and health benfits for diffent ingredients in each recipe. One of my challenges is looking for consistency for the book, some examples are writing the full word of tablespoon instead of acronyms and spring onions instead of green onions. My favorite thing to do is writing the descriptions for the eight sections that we have. There are breakfast, beef, pork, chicken, salad and vegetable, soup, meatless and slow cook. Below is one of my favorite descriptions.
Rice is the most important food grown in Cambodia. Cambodia exported 200,000 tons of rice to 48 countries in 2014. Most farmers here grow rice. Noodles are also a large part of our traditional diet. Cambodians usually eat noodles for breakfast, as well as some other meals. These types of food can be cooked in an abundant variety of ways. This section will reveal some of the rice and noodle recipes that we can cook.
Below are the photos of the team and some of the food that we have in the book.
Group members
