Taste TibetFamily Recipes from the Himalayas

Dumplings, Noodles, and Bowls for Comfort, Pleasure, and Wellbeing

Nourishing, simple, seasonal food that heals as well as fuels:
This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook. Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together. They reveal nomadic Himalayan food culture and practices, including mindful eating and communal cooking—a way of life that celebrates family, togetherness, and respect for food—while exploring the relationship between landscape and diet, evoking the simple, subtle, and unique flavors of Tibet.

Julie Kleeman is an award-winning food and travel writer and the winner of the 2019 Yan-Kit So Award for Food Writers on Asia. She has a degree in Chinese from Cambridge University and has worked as chief editor of the Oxford Chinese Dictionary in Beijing.

Yeshi Jampa grew up in the Tibetan mountains and learned to cook from his brother, who is head chef at a monastery in Mundgod, South India where he cooks for Buddhist monks. Yeshi and Julie met over a decade ago and his way to Julie’s heart was through the food he cooked for her. They live with their two children in Oxford, England, where they run the celebrated restaurant and food stall, Taste Tibet.

“One of the most exciting aspects about being in the food and cooking world for over six decades is the discovery of Taste Tibet. The book is an insight into a culture and its cuisine that is little known. It brings a once exotic destination into our lives and kitchens. A true culinary tasty delight!” —Ken Hom, OBE Chef, author and broadcaster

“[Jampa and Kleeman] tout the cuisine of Jampa’s heritage in this fascinating assemblage of more than 80 recipes. They open with a brief exploration of the role food plays in Tibetan culture, as well as a Buddhist guide to mindful eating … This flavorful spin on old favorites yields satisfying results.” —Publishers Weekly

“What an extraordinary book this is! At once a love story and recipe manual and a remarkable guide to a way of cooking and living still largely, mistakenly, unknown outside Tibet. If you have never been lucky enough to queue for, then devour Taste Tibet’s delicious momos in Oxford’s outdoor food market, buy this book immediately to make them for yourself. Those lucky Oxford souls who already love Taste Tibet’s dumplings and curries will need no encouragement.” —Sophie Grigson, author of the cookbook My Kitchen Table

“It is incredibly rare that a book arrives explaining and celebrating such a fascinating cuisine in such an engaging way. Every food lover will want this on their shelves between the great international cookbooks.” —Tim Hayward, food writer and author of Knife

“Julie and Yeshi have put together a book that captivates you right from the beginning. The images of the country and the food alongside so many wonderful explanations engross you completely. The recipes I have tried are sublime and I cannot wait to cook literally everything in it. It’s comforting, healthy, healing and incredibly full of flavour. Time for Tibet to be on a global culinary map!” —Jouidie Kalla, author of Palestine on a Plate

“This warm and engaging cookbook shines a rare light on the fascinating food traditions of Tibet. Yeshi and Julie are brilliant at explaining how dishes such as momo dumplings and sweet ceremonial rice are traditionally eaten on the Tibetan Plateau, yet their recipes are so clear and reassuring they will appeal to readers anywhere. The accompanying photographs offer a glimpse of the captivating beauty of Tibet and an intimate portrait of Tibetan family life.” —Fuchsia Dunlop, author of Land of Fish and Rice, Every Grain of Rice and The Sichuan Cookbook

“Fantastic recipes with so much love and passion put into this book! Yeshi and Julie brilliantly captured the essence of what Himalayan food, culture and tradition are all about!” —Norman Musa

“A fascinating exploration of a cuisine steeped in mystique and wonder. The recipes do not just echo the ethos of a people, but are an ode to the most unique of landscapes. I cannot wait to bring a little taste of Tibet to my London kitchen.” —Dr Saliha Mahmood Ahmed


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