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Posted March 26, 2012
Do you wonder when considering recipes from new cultures what caused the unfamiliar combinations? Or why in the world did that technique develop? While few people are interested in becoming food anthropologists, most styles of cooking are directly influenced by environment and belief systems. “Tibetan Cooking” by Elizabeth Esther Kelly takes you inside the experience of food in Tibet. The book does a great job of setting the recipes in the lifestyle of the area. The layout and style of the book is equally satisfying. For those of you, like me, who love to read cookbooks, this is a great find. The combination of interesting educational materials, recipes that range from easy to make right now to more daring, and the visual appeal make for a great kitchen read. If I have a criticism of the book, it’s the small number of recipes presented. The downside is the reality of putting together a cooking missive that is as much about education and culture as about the food. For those looking to load up on interesting recipes, I’d recommend “The Nepal Cookbook” instead. So it really depends on your goal in acquiring a new book about food and recipes from this area. Choosing a favorite recipe, on the other hand, was simple. The techniques are simple and you probably only need to get a couple extra items—though I believe most cooks who will pick up this book likely have turmeric in their spice collection. The four plum tomatoes make need a grocery stop. Otherwise, this satisfying, beautiful dish is likely to become a regular star in your kitchen.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.