Taste Tibet : family recipes from the Himalayas / Julie Kleeman & Yeshi Jampa ; [food photographer Ola O. Smit]
Material type:
TextPublisher: Northampton, Massachusetts : Interlink Books, an imprint of Interlink Publishing Group, Inc., 2022Copyright date: ©2022Description: 254 pages : illustrations ; 25 cmContent type: - text
- still image
- unmediated
- volume
- 9781623718541
- 1623718546
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5951 K63 | Available | 33111010807713 |
Enhanced descriptions from Syndetics:
Dumplings, Noodles, and Bowls for Comfort, Pleasure, and Wellbeing in the first comprehensive Tibetan cookbook
Nourishing, simple, seasonal food that heals as well as fuels:
This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today's home cook. Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet's most legendary and addictive culinary export.
Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi's childhood in Tibet, and the shared love of food that brought them together. They reveal nomadic Himalayan food culture and practices, including mindful eating and communal cooking--a way of life that celebrates family, togetherness, and respect for food--while exploring the relationship between landscape and diet, evoking the simple, subtle, and unique flavors of Tibet.
Includes index.
Breakfast -- Cold dishes -- Rice and stir-fries -- Noodles, soups, and stews -- Dumplings, savory pastries, and bread -- Sauces and dips -- Street food favorites -- Sweet tooth.
"Nourishing, simple, seasonal food that heals as well as fuels: This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today's home cook. Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet's most legendary and addictive culinary export. Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi's childhood in Tibet, and the shared love of food that brought them together. They reveal nomadic Himalayan food culture and practices, including mindful eating and communal cooking-a way of life that celebrates family, togetherness, and respect for food-while exploring the relationship between landscape and diet, evoking the simple, subtle, and unique flavors of Tibet"-- Provided by publisher.