The Nepal Cookbook - Softcover

Association Of Nepalis In The Americas

Softcover

ISBN 10: 1559393815 ISBN 13: 9781559393812

Publisher: Snow Lion, 2012

Synopsis

This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites the recipes included here reflect the many facets of Nepal's colorful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, Szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.

About this title

About the Author:

The Association of the Nepalis in the Americas promotes preservation of Nepali identity and culture in the Americas and fosters cordial relations among Nepalis and Americans.

Review:

"A unique compendium of family recipes"--Library Journal, Sept., 1996



"The Nepal Cookbook is an ideal reference for gourmet clubs—a terrific addition to any kitchen bookshelf!"--Midwest Book Review, August, 1996




"...first major source of information on Nepali recipes." -- Asian Foodbookery, Spring, 1997


"These recipes are full-flavored without being overly fussy to prepare. There's a wealth of vegetarian recipes." --Ithaca Times, January, 1997


This is truly a 21st Century, global product. It is a book of family recipes, many never put into writing before, collected from Nepalis living in the Americas. Simple food, with subtle flavorings, Nepali food reflects the influences of India and Tibet, the cultural development of the vibrant Kathmandu Valley, and the harsh topography of the mountains of Nepal.

I collect cookbooks. I watch cooking shows on TV. (Simply Ming and Paula Dean are my favorites.) I don’t have a wildly exotic palate, but I do like to “play” when I cook. Living in New York, I have access to a nearly unlimited variety of food ingredients, and I enjoy experimenting. What makes this a standout cookbook for me is that it contains recipes passed down from mother to daughter for generations. It is not only reflective of Nepali culture and history, it is personal.

Despite a smattering of unfamiliar ingredients like asafetida and jimbu, the recipes are basically uncomplicated and manageable for anyone with basic cooking skills. It is the unique mix of ingredients, applied with a delicate hand, that make them special. Plantain Curry, Turkey Turnovers, Creamy Onions, Scalloped Potatoes with Cheese and Herbs, Pork Chops and Rice, Onion Pickle, and Crispy Rice Doughnuts all caught my eye. I can’t wait to start cooking. Thank you, Snow Lion! --Anna Jedrziewski, InannaWorks.com, Feb. 9, 2012

About this edition

• Publisher: Snow Lion
• Publication date: 2012
• ISBN 10: 1559393815
• ISBN 13: 9781559393812
• Binding: Paperback
• Number of pages: 168