The Nepal Cookbook

The Nepal Cookbook

by Association Of Nepalis In The Americas

Paperback(Second Edition)

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Product Details

ISBN-13: 9781559393812
Publisher: Shambhala
Publication date: 02/16/2012
Edition description: Second Edition
Pages: 168
Sales rank: 807,831
Product dimensions: 6.00(w) x 9.00(h) x 0.50(d)

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.

Table of Contents

The Purpose of the Association of Nepalis in the Americas 6

Preface 7

Special Ingredients 9

Snacks and Appetizers 15

Soups and Lentils 31

Vegetables 43

Meat, Chicken, and Seafood 69

Chutneys and Pickles 93

Puce and Breads 119

Desserts 131

English-Nepali Glossary 159

The Contributors 163

Customer Reviews

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Nepal Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
HeidiSueRoth More than 1 year ago
Are you ready for the challenges of new tastes, techniques and ideas? Then grab a copy of this book and Cook! Eat! Laugh! Make some new, unique dishes and have a good time with family, friends, and your kitchen. My experience with this book ranged from total knock-out success to dismal failure. Perhaps you’re wondering why I’m so excited about a cookbook that included a serious failure. First of all, I’m not done experimenting with the concepts in the recipe. Second, it presented food preparation ideas that were completely new to me. I’ve been through literally hundreds of cookbooks in my life—and nearly a hundred just in the past few months. The kitchen in Solomon’s palace has nothing on mine for searching out new things: there are very few truly new ideas under the sun that can be used in the home kitchen. The unsuccessful recipe was for a dehydrated, raw bean dish. The results presented color, taste and texture I don’t recommend to Western cooks. (Stay tuned to CookEatLaugh online to get the new, updated recipe I am already working on.) On the other hand, other recipes were amazing, unique, and completely successful. I tried five recipes from this book for the review. From the Carrot Fudge to an usual salad, we all had a great time investigating the new textures and tastes. What follows is the recipe I am likely to use the most. It sounds like a weird combination—and I had 9 out of ten votes for “Give me a copy of that recipe!” As a result I am confident recommending Grapefruit Salad as a perfect first recipe from this book. Grapefruit Salad combines unexpected elements in something that probably seems a bit like fruit slaw to someone used to eating Western foods. The dish however is phenomenally better than adding raisins to your coleslaw. (Stop that people! It’s just weird in my opinion.) You will find the design of the book very basic. Graphics are primarily little drawings added to the pages. No pictures of the food are included to help you with the process. The recipes and book are really for at least intermediate cooks and food people. While I am rating the book five stars, be advised it will be a challenge for those just mastering their kitchen legs. In the same vein, for those still developing their tastes for different combinations and flavors the recipes may also be too intimidating. The other books, “Tibetan Cooking” by Elizabeth Esther Kelly or “The Lhasa Moon” bookbook by Wangmo and Houshmand.