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undefinedFrom Library Journal -------------------- Unless in 1986 you discovered Nepali Delights, the first edition of this book, it's unlikely that you have a Nepali cookbook in your collection. This compendium of family recipes from more than 50 contributors provides a sampling of the favorite dishes that make up this cuisine, influenced by both Tibetan and, more familiar to American readers, East Indian cooking. Grains are the base of the diet, mustard oil and ghee are used for cooking, and chiles, garlic, ginger, and cumin are favorite flavorings. It's too bad that there are very few recipe notes to give more background to the dishes, but this is a unique resource in any case. For larger and special collections. Copyright 1996 Reed Business Information, Inc. Read more ( javascript:void(0) ) Review ------ "Heavily influenced by Tibetan and Indian cuisines, Nepali food is simple, flavorful, y and hearty. The Nepal Cookbook a collection of family recipes from over 50 contributors, offers easy to prepare recipes for experienced chefs and beginners alike with special cooking methods and unfamiliar ingredients (to Westerners) fully explained." --Michael Jolliffe, Mandala Magazine, March 2012 Read more ( javascript:void(0) ) See all Editorial Reviews ( /dp/product-description/1559390603/ref=dp_proddesc_0?ie=UTF8&n=283155&s=books&isInIframe=0 )

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