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Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is
also known for its unique cuisine and rich cultural traditions.
Nepal is a landlocked country that had little contact with the
outside world for centuries, resulting in a unique culinary culture
that was not influenced by other cuisines. After opening borders in
the 1950s, however, Nepal’s cuisine evolved to take on influences
from neighboring India, China and Tibet. Those influences, combined
with Nepal’s vast cultural and geographic diversity, result in a
singular cuisine characterized by the simplicity of fresh local
ingredients that are artfully paired with herbs and spices. A
Nepali staple
is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found
in many variations and flavors. It includes boiled rice accompanied
by daal made from dried beans, lentils, or peas. A
variety of fresh vegetables and leafy greens round out the meal.
The use of spices is mild and subtle, but meals are often served
with a side of spicy pickles. Meat, poultry, and fish are served
only occasionally, mostly during celebrations. Author Jyoti
Pathak’s first cookbook Taste of Nepal won a Gourmand
World Cookbook award for Best Foreign Cuisine Cookbook and
showcased the foods and recipes of her native Nepal to a wider
audience. This new cookbook brings the foods and flavors of Nepal
alive with color photographs throughout, notes about important
Nepali customs, festivals and holidays, and a collection of 185
recipes that spans traditional Nepali fare to popular fusion
dishes, street foods and the modern Nepali table. Also included are
helpful chapters on Nepali ingredients, utensils and cooking
techniques and a glossary of Nepali-English words. Sample recipes:
Kukhura ko Chowelaa (Chicken Chowelaa)
Jwaano-Bhaat (Ajowan Rice) Maas ko Khichari (Split Urad
Bean-Rice Khichari) Panchamukhi Daal (Mixed Five Daal)
Tinkune-roti (Flaky Roti Bread) Sit le Khaeko Raayo so
Saag (Spiced Mustard Greens) Pharsi ko Munta (Pumpkin
Vine Shoots) Rukh-Katahar ko Tarkaari (Green Jackfruit Curry)
Alu ko Achaar (Spicy Potato Salad with Sesame Seeds) Dahi
Haaleko Khasi ko Maasu (Goat Curry with Yogurt)
WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook
"Highly recommended: a 'must' for any serious international
cookbook collection: there's simply nothing like it on the American
market." -The Midwest Book Review The landlocked nation of Nepal is
tucked into the Himalayan mountains between India and Tibet. Nepali
cuisine is surprisingly diverse for such a small country, with
influences from both neighboring countries. In this cookbook, the
popular staple daal-baat-tarkaari (rice served with lentils and
vegetables) is showcased in all its healthful variations, as are a
variety of potato, meat, and fish dishes. With more than 350
authentic, easy-to-follow recipes, Taste of Nepal is a complete
culinary journey with guides to Nepali ingredients, kitchen
equipment, and planning traditional meals, a Nepali-English
glossary of terms, and delightful illustrations by a Nepali artist.
Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja
(Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti
(Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with
Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari
ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney
(Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)
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