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 legendary culinary export.
Award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa 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 -
and a way of life that celebrates family togetherness and respect for food.
