Hey, it's NPR's book of the day. I'm Andrew Limbong and happy Thanksgiving.

For everyone in the kitchen today, good luck in there. I hope your oven real estate is plentiful

and remember to clean as you go. Really, it makes a world of difference.

Anyway, while you're doing any last minute prep work, here's a fun one to listen to today to get

you in the cooking mood.

It's a conversation between NPR's Lela Faddle and Knight-Jun, a Cambodian-American chef,

who is out with her debut cookbook, My Cambodia, a Kamaai cookbook.

There's cooking talk in this conversation, some discussion about fish paste and galangal,

but what this book really is after is connection.

See, Yun was born in a refugee camp.

Her parents fled some brutal conditions to get to America, but these weren't stories she

was told growing up.

Instead, cooking kami food was the best way Yun found to reach her folks.

That's after the break.

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Knight Yun is a celebrated American chef known for bringing the flavors of her parents' ancestral

home, Cambodia, to the United States through her restaurants. The one she has now is Lunette

in San Francisco. She grew up in Stockton, California,

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