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Tibetan Cooking: Recipes For Daily Living, Celebration, And Ceremony [Anglais] [Broché]

Elizabeth Esther Kelly

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Description de l'ouvrage

30 juillet 2007
There is no better way to experience the flavor of an exotic culture than through its food—and no better guide to the recipes and gustatory culture of Tibet than Elizabeth Kelly, long-time cook for lamas and other Tibetans. Her remarkable array of easy-to-follow recipes use ingredients readily available in the West. You will find serving suggestions, meal planning, traditional foods, and numerous vegetarian dishes: everything needed to make a complete Tibetan dinner or just to try something different. Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony also offers a personal look into the little known aspects of Tibetan cuisine: its adaptation to modern times and its preservation and connection with Tibetan holidays and religious ceremonies. Beautifully illustrated and well designed as a gift or for everyday practical use, this book is a gem.

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Revue de presse

"My old friend Elizabeth knows the fine art of putting love into every aspect of home and hearth through her being as well as cooking, and shows us how to do so too. These Tibetan recipes can nourish the soul as well as the body and help us turn home into temple and table into altar." —Lama Surya Das, author of Awakening the Buddha Within and Buddha Is As Buddha Does

"I have known Elizabeth Kelly for nearly thirty years. She was our first cook at Karma Triyana Dharmachakra. . . . Over the years Elizabeth has learned to cook all kinds of Tibetan dishes and also for Losar (Tibetan New Year). Our family has enjoyed many delicious meals at her home. I am very happy that Tibetan Cooking has been written. During my travels people are asking me how to make Tibetan tea, mo mos, and other dishes. Now I can suggest this book!" —Ven. Bardor Tulku Rinpoche

"An ancient master once said, 'Food is the dharma and the dharma is food.' Elizabeth Kelly has certainly served up a dharma meal in this book. Well crafted yet direct and to the point, it's sure to be a valuable addition to the cookbook shelf of any kitchen." —John Daido Loori, abbot, Zen Mountain Monastery

"Not only are these ordinary and extraordinary recipes for traditional Tibetan cooking marvelous (I've tried many of them) but Elizabeth Kelly's good comments both practical and spiritual make this book a true culinary jewel." —Gioia Timpanelli, author of Sometimes the Soul

"Elizabeth Kelly's Tibetan Cookbook is a feast for the eye and palate. She makes accessible a realm of cooking that is often considered exotic. If we are what we eat, then more Dharma practitioners might consider utilizing the recipes in this book to truly immerse themselves in the Tibetan culture." —Rev. Betsy Stang, Wittenberg Center for Alternative Resources

"The first book of Tibetan cuisine to offer a range of dishes, from traditional home cooking to celebratory recipes for religious ceremonies. From a Jalapeño and Blue Cheese condiment dish to easy Egg Soup and Steamed Greens, dishes are accompanied by discussions of Tibetan culture and ceremonies." —The Bookwatch

"Of the books we receive for review, few have proved as useful as Elizabeth Esther Kelly's Tibetan Cooking. . . . She uses her experience and extensive working knowledge of Tibetan cuisine to craft a book that is both easy to use and rich with context . . . provides a nice selection of color photos." —Ashe Journal

"Such a book is in great need . . . a wonderful contribution towards popularizing and teaching Tibetan recipes." —The Tibet Journal

"While filled with simply prepared recipes including both meat- and vegetarian-based dishes, Tibetan Cooking is more than just a cookbook. Kelly includes background information on preparing food for offerings (pujas), creating a shrine, observing customs and etiquette, and even serving a lama. There is also a section dedicated to what to serve during Losar (Tibetan New Year). This is a good introduction to Tibetan cuisine culture and customs." —Turning Wheel

"This is not only a beautiful and unique cookbook. It is also a gateway to Tibet through the stomach." —John H. Mann, director, Divine Androgyny Institute

"The recipes in this book show how Tibetan food is sustenance for survival, but the author's stories tell how Tibetan food is a metaphor for nourishment of the body, soul, and mind. Following the recipes is probably the most interesting part of the book—the culture of Tibet, including instructions on how to serve a lama. This means if the Dalai Lama should stop in for tea, you can be ready." —Culinaria Libris 

Biographie de l'auteur

Elizabeth Esther Kelly, a practitioner of Tibetan Buddhism for thirty years, was the first cook at Karma Triyana Dharmachakra (the North American seat of His Holiness the Seventeenth Karmapa) in upstate New York. She is a published illustrator, painter, and restorer.

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Amazon.com: 4.4 étoiles sur 5  5 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Cookbook 1 décembre 2007
Par Jay Almer - Publié sur Amazon.com
Format:Broché|Achat vérifié
An exceptional book on Tibetan cooking with easy to follow recipes. I recently came back from Tibet and needed an easy recipe for Tibetan noodle soup and found a great one in here. This is an invaluable addition to my cookbook collection.
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Asia - rarely seen side of "peaceful" cooking 14 novembre 2007
Par Dan Bagley - Publié sur Amazon.com
Format:Broché|Achat vérifié
Really great Momo's and other dishes we made to celebrate with friends our slide show of Tibet. Nepalese and other traditional regional influences make for unusual culinary experiences for Westerners. Even more fun, we found excellent yak for sale in the U.S., making the dishes even more authentic.

A rare find...
6 internautes sur 7 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A range of dishes from traditional home cooking to celebratory recipes for religious ceremonies. 2 avril 2008
Par Midwest Book Review - Publié sur Amazon.com
Format:Broché
TIBETAN CUISINE is the first book of Tibetan cuisine to offer a range of dishes from traditional home cooking to celebratory recipes for religious ceremonies. From a Jalapeno and Blue Cheese condiment dish to easy Egg Soup and Steamed Greens, dishes are accompanied by discussions of Tibetan culture and ceremonies.
3 internautes sur 4 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Tibetan inspired cooking for Americans 21 janvier 2012
Par Deni - Publié sur Amazon.com
Format:Broché|Achat vérifié
I was interested in learning more about authentic Tibetan food and cooking, but I was disappointed in this cookbook. Two of the recipes called for slices of American cheese. There is no mention of what traditional ingredients the the American cheese is meant to replace which would have been nice as I do not wish to cook with processed cheeses.
The reason I give this book 3 stars is that it does have some good recipes for making dumplings (momos) from scratch.
There are very few Tibetan cookbooks available so it was nice to see this one, however if you are looking for an authentic Tibetan cookbook, this is not it.
1 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 book review 27 septembre 2009
Par Scott R. Gothard - Publié sur Amazon.com
Format:Broché|Achat vérifié
A really neat cookbook that allows you to present an interesting twist on Asian cooking. Think of a cross between Chinese and Indian cooking....
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