Taste Tibet
Family Recipes From The Himalayas
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- 19,99 €
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- 19,99 €
Beschreibung des Verlags
Health-giving, accessible, delicious recipes, put together with passion and purpose, and enlightening food stories from a civilisation that has not yet lost touch with how to eat.
'This warm and engaging cookbook shines a rare light on the fascinating food traditions of Tibet. Yeshi and Julie are brilliant at explaining how dishes such as momo dumplings and sweet ceremonial rice are traditionally eaten on the Tibetan Plateau, yet their recipes are so clear and reassuring they will appeal to readers anywhere. The accompanying photographs offer a glimpse of the captivating beauty of Tibet and an intimate portrait of Tibetan family life.' Fuchsia Dunlop, bestselling author of Every Grain of Rice
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, 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 live in Oxford, UK, and 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 flavours of Tibet.
PUBLISHERS WEEKLY
Jampa and Kleeman, co-owners of the Taste Tibet restaurant in Oxford, England, tout the cuisine of Jampa's heritage in this fascinating assemblage of more than 80 recipes. They open with a brief exploration of the role food plays in Tibetan culture, as well as a Buddhist guide to mindful eating (beginning each meal with an expression of gratitude, they explain, ensures "it taste better"). A section of breakfasts features the nutty flavor and health benefits of tsampa (roasted barley flour), made into a porridge and paired, ideally, with a bowl of tea that is traditionally tempered with butter and salt. Homemade noodle fans can embrace hand-pulled creations like vegetable thenthuk, or take a stab at momos (Tibetan dumplings) filled with cabbage, beef, or spiced potato. In a nod to Western tastes, beef proves a suitable replacement for yak in a beef stir-fry and in beef and bacon noodle soup. A chapter of spices and dips turns up the heat with choices like tomato sepen with Sichuan peppercorns, while several hearty curries and the easy-to-make Yeshi's dal round out a savory chapter of street food favorites. Tibetan culture leaves little room for sugary treats, but tradition isn't everything, as shown by dessert options like honey nut granola bars and chocolate tsampa truffles. This flavorful spin on old favorites yields satisfying results.
