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Taste Tibet: Family Recipes from the Himalayas

“One of the most exciting aspects about being in the food and cooking world for over six decades is the discovery of Taste Tibet.” Ken Hom, OBE – Chef, author and broadcaster

Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau written for today’s home cook. Learn to create comforting soups, stews and hand-pulled noodles, as well as Taste Tibet’s legendary momo dumplings. Alongside the recipes, we bring you stories from Yeshi’s home in Tibet and reveal nomadic Himalayan food culture and practices that have much to teach us about conscious consumption in an increasingly environmentally-aware age.

£25.00

International and non-signed copies

United Kingdom: Hive

USA: Amazon.com

Australia: Dymocks

 

From the back cover:

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.