'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.
Rezensionen / Stimmen
'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
"A fascinating exploration of a cuisine steeped in mystique and wonder. The recipes do not just echo the ethos of a people, but are an ode to the most unique of landscapes. I cannot wait to bring a little taste of Tibet to my London kitchen." Dr Saliha Mahmood Ahmed, author of Khazana and Foodology
"Julie and Yeshi have put together a book that captivates you right from the beginning. The images of the country and the food alongside so many wonderful explanations engross you completely. The recipes I have tried are sublime and I cannot wait to cook literally everything in it. It's comforting, healthy, healing and incredibly full of flavour. Time for Tibet to be on a global culinary map!" Jouidie Kalla, author of Palestine on a Plate
'Fantastic recipes with so much love and passion put into this book! Yeshi and Julie brilliantly captured the essence of what Himalayan food, culture and tradition are all about!' Norman Musa, author of Amazing Malaysian
One of the most exciting aspects about being in the food and cooking world for over six decades is the discovery of Taste Tibet. The book is an insight into a culture and its cuisine that is little known. It brings a once exotic destination into our lives and kitchens. A true culinary delight! Ken Hom, OBE, Chef, author and broadcaster
'What an extraordinary book this is! At once a love story and recipe manual and a remarkable guide to a way of cooking and living still largely, mistakenly, unknown outside Tibet. If you have never been lucky enough to queue for, then devour Taste Tibet's delicious momos in Oxford's outdoor food market, buy this book immediately to make them for yourself. Those lucky Oxford souls who already love Taste Tibet's dumplings and curries will need no encouragement.' Sophie Grigson, author of My Kitchen Table
"It is incredibly rare that a book arrives explaining and celebrating such a fascinating cuisine in such an engaging way. Every food lover will want this on their shelves between the great international cookbooks." Tim Hayward, food writer and author of Knife
Sprache
Verlagsort
Maße
Höhe: 244 mm
Breite: 192 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-911668-42-8 (9781911668428)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Julie Kleeman studied Chinese at Cambridge University and has been travelling and eating in Asia since 1992. She lived in Beijing for many years, where she worked as the Chief Editor of the Oxford Chinese Dictionary. Yeshi Jampa grew up in Tibet, herding livestock on the high reaches of the plateau and learning to cook inside a yak hair tent at a young age. When he was nineteen, Yeshi walked across the Himalayas to northern India, where he and Julie later met. Yeshi's soups and stir-fries won Julie's heart, and they are now married with two children and living in Oxford, UK. Together, they own and run the Taste Tibet restaurant and festival food stall, a Guardian and BBC Good Food Top Ten pick, and a finalist in the Best Street Food or Takeaway category in the 2021 BBC Food and Farming Awards. Julie and Yeshi share a passion for food and wellbeing, and have made it their mission to get Tibet on the global food map.
