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Nepalese Cookery cookbook cook book from the source of the cuisine - $75 (Santa Barbara)
This can be a warm and heartfelt gift. The recipient, if from Nepal or has visited there and sampled their cuisine will be greatly appreciative of this unusual and unexpected treasure.
Good condition, the quality of printing and binding are not U.S. quality.
The delicious home cooking recipes in this book are drawn from all parts of Nepal. The recipes are easy to follow and can be prepared in any Asian or Western kitchen.
Minimal color and B&W photos
Paperback. 198 pages.
Weight: 15.8 oz.
Paperback. 198 pages.
Kathmandu, Sahayogi Press, 1999.
In English.
I purchased this book in Kathmandu and it is not available in the U.S.
I am the original owner.
This item resided in and is sold from a smoke-free and pet-free environment.
Vegetables (Tarkari) 26
Green vegetables, cooked 26
Green vegetables, marinated 29
Vegetables mixed with potatoes 33
Vegetables mixed with fish or meat 39
Stir-fried vegetables 42
Eggs (PhoolfKhae) 49
Nepalese cooking is an inherited skills of generations of Nepalese women. Each recipe has been passed orally or practically from mother to daughter, mother in law to daughter in law. Having said that on big occasions like rice eating festival six month after the child’s birth, Bratabandha, marriage etc, foods are cooked and served by male chefs called Bhani Daju in Newar Community. Tole-baari (male representatives from the community) take responsibility to serve sweets, yogurt and fruits. Therefore, we all have interesting food stories to tell to our children and to the world. Time has changed dramatically. Our children do not have enough time to spend with us we used to in our time. They want to know how mum had made such and such dishes and it would be very sad if we do not record traditional home cooking to retain its originality. My cookery book "Nepalese Cookery" has been used by our second generations as well as student’s in their projects work. Lots of my friends appreciate my recipe of shell and lalmohan. Potato pickle and marinated meat and beans are popular among western friends. I get letters from school children as well as clubs who want to serve Nepalese food after their talk about Nepal. I was requested to demonstrate Nepalese cooking in Rotary Club in Chesterfield. I want to thank everyone for referring my name to those who want to know about Nepalese cuisine as well as Nepali language. At present, Vivian Jones comes to my house once a week to have Nepali lesson. Vivian had been to Nepal three times in her trekking trip. She is going back to Nepal in January.
Nepalese food is not as world famous as other Asian food, but, it is getting popular. A book "Nepali Cook Book" compiled recipes by Nepalese housewives has been published in America and I am very pleased about it. Indra Majupuria in her book "Joys of Nepalese Cooking" has done a tremendous research on Nepalese food and culture even though it is not her first hand experience. Though some of the recipes are more like Indian cuisine than Nepalese, this book is her valuable contribution to Nepalese cuisine. I was thrilled when I saw a book "Lets Companion to Asian Food and Cooking" by Jackie Passmore. The book has included Nepal but the content has very little to do with Nepalese recipe. Though it is a concise Asian Cookery Book, she has folded Nepalese cooking completely with Indian cooking. On the other hand J. Burbank in "Nepal Travel Guides, 1992" has considered Nepal as a unique Daal-Bhaat country. He has written "one of the great things about Nepal is the food. Your choice may be limited while trekking, but you have more variety in Katmandu as in most cities around the world. He also describes the seasonal dishes like labsi, classical Newari dishes like quati (mixed pulse soup), Wo, Quaaghaasaa and also ghyo-chhaaku. He writes how Nepalese women prepare fermented pickles of vegetables in glass jars with monsoon rain water by adding mustard powder and spices.
Most people after their visit to Nepal appreciate Nepalese food. Dr D. Bellamy, after his Wild Life Trip to Nepal, said "Nepalese Food is very nice but I can’t cook it." During his speech on 7th Annual Conference held by Nepalese Doctors Association in Sunderland University on 25th July 1992. J. Lomax, wife of a B.B.C. reporter, with her three children explored the different parts of Nepal on foot along a network of tracks and trails, staying with local people and eating locally available foods. In her book "Walking in the Cloud", she has described Jelebi and omelet in Nepal. She distinguished the taste of jelebi in Nepal with the one available in Asian Shops in England. Even she wrote that she could not achieve the same taste of omelet she used to have in Nepal. "It was a cross between the scramble egg and the omelet" she wrote. Trekking, rafting, exploring wild life, researching history or anthropology whatever the main object of visiting Nepal, one can not ignore the Nepalese food. I met an English girl looking like a typical Nepali wearing cloths and jewels made in Nepal. She told me that she was doing research about Sherpa tribe in Helembu. I asked her "What do you cook in Nepal"? "Makai ko Dheru" she replied. Vivian Jones who comes to me for Nepali lessen asked me what is that dish which is just a black blob on plate and watery soup? I presume that it must be Kodo ko dhero and Gundruk ko Jhol.
She said that she did not like it. I explained her that how it can be made with maize flour and showed the recipe in my book. Some people remark that most Nepalese restaurant in U.K. do not serve Nepalese cuisine but the Indian. Recently me and my daughter. while we passing through, spotted Nepalese menu from outside in one of the Nepalese restaurant in London. We could not wait to go in and eat. Very good service and friendly. We really enjoyed the Nepali dishes like saag, maas ko daal, tama alu and alu achaar. I was a bit disappointed with Choila. Most parts of the country Nepal are mountains and hills, however, no region of the country is so remote that its cooking can not be investigated and explored. There are not only many reginal variations brought about by the kind of crops grown but also different ethenic groups in different regions. Cooking is different from city to city, village to village and even family to family within the same community. When people ask me what is the main food of Nepal. I usually say that a typical everyday meal consists of daal, bhaat, tarkari in central part of the country. Rice is substituted by potato or maize or millet Dheru in hills and mountains whereas in tarai by roti. However, Nepalese cuisine is dependent on the season’s grains, vegetable and fruit. Meat dish is always special and is eaten in small quantity. The meal is incomplete without some kind of achaar as an appetizer.
Nepalese food is well balanced and healthy. Pulses, fresh vegetables and fruits, milk and yogurt are usual. Less fat, oil and spices are used in comparison to other Asian foods. Right amount of food is freshly prepared each time. No artificial coloring, thickening agents and sugar is added in traditional dishes. However, there are Chinese Tibetan, Burmese, Indian influences on food habits in different parts of Nepal.
Location: Santa Barbara
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