Taste Tibet

Family recipes from the Himalayas ‘an unbeatable introduction to Tibetan cuisine and culture.’ The Independent, Best world food writing books of 2022 - - - - - - ‘A true culinary tasty delight!’ Ken Hom, OBE - Chef, author and broadcaster This ground-breaking deep dive into Tibetan food is an amazing exploration of a cuisine which is relatively unknown. Taste Tibet is perfect for cooks who love to eat internationally from cookbook authors such as Romy Gill, Kwoklyn Wan, Shamil Thakrar and Meera Sodha. Taste Tibet is a collection of over 80 recipes from the Tibetan plateau written for today's home cook. Create comforting soups and stews, learn the secrets of hand-pulled noodles, and 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 in Oxford, 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 flavours of Tibet. Recipes include: Potato and chickpea breakfast bomb Dad’s rice Beef shaptak Tibetan meatball soup Famous chicken curry Stir-fried sweetheart cabbage Vegetable Thukpa [Vegetable soup noodles] Sesame chicken 'I cannot wait to cook literally everything in it.’ Joudie Kalla, author of the cookbook Palestine on a Plate - - - - - - ‘It is incredibly rare that a book arrives explaining and celebrating such a fascinating cuisine in such an engaging way.’ Tim Hayward, food writer and author of Knife Hardcover ? : ? 256 pages Dimensions ? : ? 19.2 x 25.2 x 2.9 cm

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