The landlocked nation of Nepal, tucked into the Himalayan Mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepal The landlocked nation of Nepal, tucked into the Himalayan Mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepalese cookbook on the market, Taste of Nepal includes over 350 authentic recipes, something for everyone, from the most timid cook (Fried Rice and Stir-fried Chicken) to adventurous home chefs (Goat Curry and Sun-dried Fish with Tomato Chutney). The instructions are clearly written and the ingredients are readily available in the United States. Also included are information on Nepalese kitchen equipment, traditional herbs and spices, menu planning, and proper dining etiquette.
Taste of Nepal
The landlocked nation of Nepal, tucked into the Himalayan Mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepal The landlocked nation of Nepal, tucked into the Himalayan Mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepalese cookbook on the market, Taste of Nepal includes over 350 authentic recipes, something for everyone, from the most timid cook (Fried Rice and Stir-fried Chicken) to adventurous home chefs (Goat Curry and Sun-dried Fish with Tomato Chutney). The instructions are clearly written and the ingredients are readily available in the United States. Also included are information on Nepalese kitchen equipment, traditional herbs and spices, menu planning, and proper dining etiquette.
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Catherine –
I've never been anywhere near Nepal but I am a huge fan of Nepalease/Tibetan/Himalayan cuisine that I have experienced in restaurants here in Australia. I really wasn't sure what to expect when I ordered this book online. There were few books of Nepalease cooking to choose from but this one seemed to review favourably so I thought I'd take a punt. I was NOT disappointed. I have not cooked a single thing from this book that has failed. In fact out of all the cookbooks I own this has been the one I've never been anywhere near Nepal but I am a huge fan of Nepalease/Tibetan/Himalayan cuisine that I have experienced in restaurants here in Australia. I really wasn't sure what to expect when I ordered this book online. There were few books of Nepalease cooking to choose from but this one seemed to review favourably so I thought I'd take a punt. I was NOT disappointed. I have not cooked a single thing from this book that has failed. In fact out of all the cookbooks I own this has been the one that I have cooked the largest number of dishes from. And, if I had a bit more time on my hands, I'd probably try and cook my way through the entire book. Naturally there are some ingredients that are hard to source but mos I was able to find by visiting a local spice shop. I have no doubt that I could order the others online but instead I've just omitted them or tried to substitute them by googling alternatives. I wish that this book came with metric measurements and colourful photographs but it's been such a success that I can definitely forgive these shortcomings. Sure it looks a bit daunting but don't be discouraged. I'd recommend this book if you're looking for something totally different to cook and you're adventurous with flavours.
Suvash Thapaliya –
There isn't a whole lot of books regarding Nepalese cuisine published yet compared to other popular food cultures. While this book might look not so glamorous when one first turns the pages, I can verify that every single recipe in the book is very Nepalese, right from the kitchen. Forget the glossy shiny cookbooks, reading the ingredients just makes me smile. It's really hard to come by a book that has 'Furandana', 'Niguro ko saag', 'Yamori', 'Bara', 'Mo:Mo', 'Choyela', 'Bhutuwa Jibro', 'Juju Dha There isn't a whole lot of books regarding Nepalese cuisine published yet compared to other popular food cultures. While this book might look not so glamorous when one first turns the pages, I can verify that every single recipe in the book is very Nepalese, right from the kitchen. Forget the glossy shiny cookbooks, reading the ingredients just makes me smile. It's really hard to come by a book that has 'Furandana', 'Niguro ko saag', 'Yamori', 'Bara', 'Mo:Mo', 'Choyela', 'Bhutuwa Jibro', 'Juju Dhau', 'Til ko chop', 'Lapsi ko achar',... and the list goes on.... all on the same book. The best part is that none of these recipes are adulterated, or modified/twisted for a 'broader' audience so to speak. Running at around 400 pages, this book tries and covers most of the popular food cultures in Nepal. Definitely, the best no-bullshit guide to Nepalese cuisine.
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Philippe Lauwers –