From: Taste Tibet

I feel like cooking...

Roads Less Travelled

Whether you're planning a long-awaited trip to faraway shores this summer – or if you're just in need of some armchair travel – the books in this collection are for you. If you can't get away, cooking recipes from Pakistan, Tibet, and Southeast Asia will take your palate on a taste tour.

Taste Tibet

Taste Tibet

Julie Kleeman and Yeshi Jampa

The authors have long “dreamed about putting Tibet on the food map” – and the Oxford-based couple have accomplished that goal with this ground-breaking book. Recipes for dumplings, noodles, stir-fries, and breads are put into the context of Tibetan traditions and beliefs, making this recipe collection a compelling insight into a culture as much as a cookbook.

Southeast Asian Flavors

Southeast Asian Flavors

Robert Danhi

Step onto the streets of Southeast Asia, get an up-close look at a food vendor’s methods, learn local culinary etiquette, examine traditional pantry items—Robert Danhi makes it all possible in Southeast Asian Flavors. With his easy-to-follow techniques and expert guidance, you can recreate over 100 dynamic, diverse dishes native to Southeast Asia and learn about the culture that birthed them.

Food and Travels

Food and Travels

Alastair Hendy

This beautiful book, both written and photographed by the talented Alastair Hendy, is an outstanding example of the food-and-travel-writing genre. Hendy’s location shots and luscious food photography set a moody tone, and his beautifully written, close observations of the sights, scents and surrounds are utterly transporting. No library of Southeast Asian food is complete without this book.

VIRSA

VIRSA

Shehar Bano Rizvi

This deeply personal collection of recipes is a dedication to Karachi-born Shehar Rizvi’s parents: her humanitarian doctor father and her mother, who showed her love through food. In writing down her mother’s recipes, the author has saved them for posterity – and given readers an insight into her family’s food traditions.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Scallops with Ginger & Black Pepper

The Nutmeg Trail

Eleanor Ford

(1)

"In this recipe, ginger and pepper work together to bring a double hit of piquancy, just enough to complement not overwhelm, for the Cantonese are masters at cooking seafood in a simple, elegant manner. Note, if you are unable to source scallops in their shells, cook the scallops directly in the steamer, along with the ginger, for 4-6 minutes." Eleanor Ford

Author spotlight

Eleanor Ford

Eleanor Ford

London-based food writer Eleanor Ford has lived in Indonesia and Hong Kong and has a passion for the region’s food. Her cookbooks, including ‘Fire Islands’ and ‘The Nutmeg Trail,’ combine elements of food and travel along with strong narrative prose and great recipes that deliver the taste of a place.

Terry Durack

Terry Durack

Durack is chief restaurant critic for the Sydney Morning Herald and is a former restaurant critic for the Independent on Sunday in the UK. He has written six food and cookbooks, including a tribute to the wonders of the noodle, called (appropriately enough) ‘Noodle.’

Yurii Pryiemskyi

Yurii Pryiemskyi

The Ukrainian chef trained in Italy and in London before returning to Ukraine and becoming head chef of Odessa restaurant in Kviv. Since the Russian invasion, he has dedicated his time to training cooks to create nourishing food for frontline troops. ‘Recipes From Ukraine’ was co-written with London chef Simon Boyle.

Features & Stories