Hand pulled noodles, momo dumplings, lacy buckwheat pancakes.. Chef Jampa shares traditional recipes and techniques from his upbringing in Tibet, all written for modern home cooking. An excellent intro discusses the nomadic food culture spanning some 8000 years, and its focus on mindful and communal eating. Most recipes are vegetarian, many vegan. All deliciously comforting and straightforward.

Details:

Format Hardback 256 pages

Published 5 April 2022