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The Lhasa Moon Tibetan Cookbook (Anglais) Broché – 1 janvier 1998

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Descriptions du produit

Revue de presse

"One of San Francisco's top 100 restaurants!"—San Francisco Chronicle

"I was delighted by the range and depth of the cuisine in Tsering's cookbook and after cooking some of the food I can certainly see why her restaurant in San Francisco is so popular."—The Austin Chronicle

"The best general introduction to Tibetan cooking available to home cooks. . . . The dinners are quite ecstatic."—The Asian Foodbookery

Biographie de l'auteur

Zara Houshmand is an Iranian-American writer. She is active in modern Iranian theater as well as traditional Balinese puppetry, and her own plays have been produced in San Francisco, Los Angeles, and New York. She cooks compulsively for friends and especially enjoys cooking for retreats.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 10 commentaires
37 internautes sur 37 ont trouvé ce commentaire utile 
Wonderfully different recipes, very easy to follow! 12 mars 1999
Par Un client - Publié sur Amazon.com
Format: Broché
Tsering Wangmo has written down recipes that are both simple to follow and delightful to create and enjoy. These are very traditional types of recipes from Tibet that I would venture to say would be difficult to find in any other cookbook. She includes interesting trivia and ways of life of the Tibetan people. Even if I wasn't that interested in the food, the knowledge I gained about the customs, likes and dislikes, and attitude of the Tibetan people was well worth the price of the book. The Paley (flat bread) is quite good and goes well with any dish that requires a side bread to dip with...I like it with chili. The Chicken Curry is cooked with tomatoes and is exceptional! The Stuffed Dumplings (Momo) are addictive and the Tukpa broth (meat broth Tibetan-style) brings a whole new taste to soup! I was delighted to find recipes for such things as Butter Tea, Tsampa (parched barley flour), Dried Cheese and even Chang (barley beer). This book is a jewel!
12 internautes sur 15 ont trouvé ce commentaire utile 
A way of learning about Tibet 16 septembre 2000
Par Linda Linguvic - Publié sur Amazon.com
Format: Broché Achat vérifié
To an armchair traveler like me, reading this cookbook was a very
special way of learning about Tibet and its people. And even though
I'm not planning or recreating the dishes, I can almost taste them in
my mind by reading this book.
The authors, Tsering Wangmo and Zara
Houshmand not only bring recipes from The Lhasa Mood Tibetan
restaurant in San Francisco on to the printed page. They also give the
reader a feeling of the role that food plays in the way of life of the
Tibetan people.
For example, in the Tibetan diet, butter and is much
more than food. It is accepted as currency for trade or taxes, burned
for light in butter lamps, smeared on the face as an ointment for
protection against wind and cold, and consumed medicinally. And the
salted and buttered tea, known as Poecha, is consumed in large amounts
as people sip it all day to keep warm and avoid dehydration in the
high altitude.
Another interesting insight about Tibetan food is
appreciation for the Buddhist belief that all lives are equal, so
larger animals are preferred as food. In his writings, His Holiness
the Dalai Lama has expressed his utter dismay at the loss of lives in
a whole plateful of shrimp making a meal for a single person.
lucky to have several Tibetan restaurants to enjoy in New York City,
but if I ever get to San Francisco I would definitely check out the
Lhasa Moon.
7 internautes sur 8 ont trouvé ce commentaire utile 
Delightful Repast 27 mai 2003
Par Jessie R. Smith Jr. - Publié sur Amazon.com
Format: Broché
I purchased this book about 3 years ago, and really enjoyed it. Being somewhat of a self-taught chef I readily buy new cookbooks. The book is well written and reads top-notch. The recipes are simple and DELICIOUS. The authoress includes a few personal ruminations from her past while a refugee in India. It doesn't take up a lot of shelf space and has a lot of practical tips. I was recently in San Francisco and had the chance to eat at the Lhasa Moon Tibetan Restaurant and meet the authoress. She is a delightful hostess and the food was fabulous and very affordable (and this was in San Francisco). Take my advice, buy the book, cook the food, and visit the restaurant! THE FOLLOWING IS AN UPDATE: I was very saddened recently to find that this restaurant closed. What a loss to the culinary world.
2 internautes sur 2 ont trouvé ce commentaire utile 
Split between interesting and average 26 mars 2012
Par H. Roth - Publié sur Amazon.com
Format: Broché
The Lhasa Moon cookbook comes from a restaurateur who turned traditional techniques and dishes into popular meals in San Francisco. For the home-cook the collection is an interesting offering. Your current experience and tastes will determine if the recipes inspire or leave you wishing for more.

The introduction and cultural education information highlights the interesting aspects of the book. The author brings you into the practices and influences that created the basis for the recipes. I learned a number of things--the information is engaging and well-written.

Layout and style in the book represent an older tradition. As a result line drawings make up most of the graphics. Each page basically represents one recipe, but the style is dual columns on each page. Many cooks will find the newer style easier to follow.

The flavors are also an interesting split in this book. For those just beginning their journey on exploring the tastes of Asian cooking styles, the recipes can open a door on new techniques and combinations. Offering a variety of fillings for classic Momos or dumplings, The Lhaso Moon Tibetan Cookbook is a great opportunity to explore recognized techniques and those that go some beyond this arena.

Individuals with a solid base in the spices and tastes bridging Indian and Chinese cooking would be well-served to choose a book with fewer adjustments for a basic, Western palate.

You can have a lot of fun with this cookbook--I know we did. Thanks to so many interesting cookbooks, a bunch of my friends got together to help me test out some interesting flavors. My philosophy of food is Cook! Eat! Laugh! With your friends, family and more...that's just what we did. My tester's top pick was "Roasted Eggplant Soup." Out of at least ten people who tasted the soup, all of them voted for making it again. Always a good report.

Other recipes failed to be as interesting or effective. Your current experience with the flavors in this book may determine if you find jewels or fool's gold between the pages.
4 internautes sur 5 ont trouvé ce commentaire utile 
The Lhasa Moon Tibetan Cookbook 27 juin 2006
Par Amazon Customer - Publié sur Amazon.com
Format: Broché
It is an excellent book! Also, its an easy to follow one!
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