Julie Kleeman studied Chinese at Cambridge University and has been travelling and eating in Asia since 1992. She lived in Beijing for many years, where she worked as the Chief Editor of the Oxford Chinese Dictionary. Yeshi Jampa grew up in Tibet, herding livestock on the high reaches of the plateau and learning to cook inside a yak hair tent at a young age. When he was nineteen, Yeshi walked across the Himalayas to northern India, where he and Julie later met. Yeshi's soups and stir-fries won Julie's heart, and they are now married with two children and living in Oxford, UK. Together, they own and run the Taste Tibet restaurant and festival food stall, a Guardian and BBC Good Food Top Ten pick, and a finalist in the Best Street Food or Takeaway category in the 2021 BBC Food and Farming Awards. Julie and Yeshi share a passion for food and wellbeing, and have made it their mission to get Tibet on the global food map.
'This warm and engaging cookbook shines a rare light on the
fascinating food traditions of Tibet. Yeshi and Julie are brilliant
at explaining how dishes such as momo dumplings and sweet
ceremonial rice are traditionally eaten on the Tibetan Plateau, yet
their recipes are so clear and reassuring they will appeal to
readers anywhere. The accompanying photographs offer a glimpse of
the captivating beauty of Tibet and an intimate portrait of Tibetan
family life.' Fuchsia Dunlop, bestselling author of Every Grain of
Rice
"A fascinating exploration of a cuisine steeped in mystique and
wonder. The recipes do not just echo the ethos of a people, but are
an ode to the most unique of landscapes. I cannot wait to bring a
little taste of Tibet to my London kitchen." Dr Saliha Mahmood
Ahmed, author of Khazana and Foodology
"Julie and Yeshi have put together a book that captivates you right
from the beginning. The images of the country and the food
alongside so many wonderful explanations engross you completely.
The recipes I have tried are sublime and I cannot wait to cook
literally everything in it. It's comforting, healthy, healing and
incredibly full of flavour. Time for Tibet to be on a global
culinary map!" Jouidie Kalla, author of Palestine on a Plate
'Fantastic recipes with so much love and passion put into this
book! Yeshi and Julie brilliantly captured the essence of what
Himalayan food, culture and tradition are all about!' Norman Musa,
author of Amazing Malaysian
One of the most exciting aspects about being in the food and
cooking world for over six decades is the discovery of Taste Tibet.
The book is an insight into a culture and its cuisine that is
little known. It brings a once exotic destination into our lives
and kitchens. A true culinary delight! Ken Hom, OBE, Chef, author
and broadcaster
'What an extraordinary book this is! At once a love story and
recipe manual and a remarkable guide to a way of cooking and living
still largely, mistakenly, unknown outside Tibet. If you have never
been lucky enough to queue for, then devour Taste Tibet's delicious
momos in Oxford's outdoor food market, buy this book immediately to
make them for yourself. Those lucky Oxford souls who already love
Taste Tibet's dumplings and curries will need no encouragement.'
Sophie Grigson, author of My Kitchen Table
"It is incredibly rare that a book arrives explaining and
celebrating such a fascinating cuisine in such an engaging way.
Every food lover will want this on their shelves between the great
international cookbooks." Tim Hayward, food writer and author of
Knife
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