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.
from the publisher
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.
Taste Tibet is the first cookbook from award-winning Oxford based food entrepreneurs Julie Kleeman and Yeshi Jampa. Published on 17 March 2022, the book brings together family recipes from chef Yeshi Jampa’s home country, high in the Himalayas, including the famous momo dumplings.