سال انتشار: 2022 | 372 صفحه | حجم فایل: 31 مگابایت | زبان: انگلیسی
Julie Kleeman, Yeshi Jampa
قیمت: 14000 تومانآشپزی ملل
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 tasty delight! - Ken Hom, OBE - Chef, author and broadcaster '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.”' - Joudie Kalla, author of the cookbook Palestine on a Plate: Memories from my mother's kitchen "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 This ground-breaking deep dive into Tibetan food is an amazing exploration of a cuisine which is relatively unknown, by Oxford-based author Julie Kleeman and Tibetan chef Yeshi Jampa. Taste Tibet is perfect for cooks who like to eat the world from cookbooks such as Chinese Takeaway Cookbook, Dishoom, Parwana and Made in India. 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 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.