Taste Tibet
Family recipes from the Himalayas
Seiten
2022
Murdoch Books (Verlag)
978-1-922351-44-9 (ISBN)
Murdoch Books (Verlag)
978-1-922351-44-9 (ISBN)
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.
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.
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.
Julie Kleeman studied Chinese at Cambridge University and 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 and learning to cook inside a yak hair tent. Julie and Yeshi 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.
Erscheinungsdatum | 21.03.2022 |
---|---|
Verlagsort | Millers Point |
Sprache | englisch |
Maße | 190 x 240 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
ISBN-10 | 1-922351-44-X / 192235144X |
ISBN-13 | 978-1-922351-44-9 / 9781922351449 |
Zustand | Neuware |
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