Nepali Home Cooking for Healthy Living

Author: Sharada Jnawali
Publisher: Xlibris Corporation
ISBN: 1493135406
Category : Cooking
Languages : en
Pages : 224

Book Description
This book is an attempt to present selected Nepali traditional vegetarian cooking accompanied by health-related information and the wide use and respect for medicinal spices and herbs in the kitchen. The book also shows that local foods are deeply intertwined with culture, religion, and traditional values while providing us with a balanced diet and practices of health maintenance and well-being. It also presents some ideas on how added variety, combinations, and improvisation can add value and give healthy results. Nepal, a tiny South Asian country by any geographic standard, stretches from the lowlands of the subtropical Terai plains in the south to the highlands of the Himalayas, combining Nepali culture with different traditions and festivals rooted in all corners of the country. Such diversity has provided an ample space for the growth of multiple Nepali cuisines that demonstrate a way of life, associating food with religion and culture and representing multiple castes, ethnicities, eating patterns, festivals, geographic and seasonal contexts, and special occasions. Each festival of respective communities is associated with eating and feeding rituals. In general, Nepali cooking is also influenced by Tibetan or Indian styles, either by using varieties of spices, stir-frying, boiling, or steaming. With specific reference, many Nepali dishes are derived from a mixture of great culinary traditions of the indigenous Newari culture of the Kathmandu valley, Brahmin/Chhetri practices in the hilly region, the famous Thakali cooking of the high mountain of the western region, Sherpa and Rai Limbus of high altitude, and Madhesi cultures of the southern plain. Thus food diversity has also been one of the mediums in terms of building links between ethnic groups and respective social institutions and cultures.

Nepal Home Cooking of Healthy Living

Author: Sharada Jnawali
Publisher:
ISBN: 9781493135394
Category : Cooking, Nepali
Languages : en
Pages : 215

Book Description

The Nepal Cookbook

Author:
Publisher: Motilal Banarsidass Publishe
ISBN: 9788120815117
Category : Cooking, Nepali
Languages : en
Pages : 170

Book Description

Essential Spices and Herbs

Author: Sharada Jnawali
Publisher: Xlibris Corporation
ISBN: 1664106928
Category : Cooking
Languages : en
Pages : 221

Book Description
Nepali kitchens are redolent with pungent spices and herbs, and Nepali cooks are replete with traditional lore about their culinary and therapeutic uses. Along with their unique aromas and flavors, the spices and herbs enhance the nutritional value of Nepal’s traditional foods. Across multiple ethnicities in Nepal, spices and herbs are used for ethno-medical purposes, which are recognized in the Ayurvedic medicinal system. This book will reveal why Nepalis make spice and herbs a part of daily cooking, where scientific reasoning corroborates the religious and cultural norms of our traditional cuisine, and how we make some of our time-honored tasty and healthy dishes.

Ethnic American Food Today

Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 1442227311
Category : Cooking
Languages : en
Pages : 741

Book Description
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.

Plant-Based Himalaya

Author: Babita Shrestha
Publisher: Indiana University Press
ISBN: 1684351936
Category : Cooking
Languages : en
Pages : 436

Book Description
The art of healthy cooking is all about loving yourself and spreading that love to those around you. It's even better when you can cook a delicious meal and also help protect the environment. In Plant-Based Himalaya, Nepalese author Babita Shrestha shares 38 vegan recipes from her home country that she has been cooking and eating since she was very young, including mouthwatering grains, dal, curries, greens, sauces, and desserts. In addition to food, Shrestha introduces her beloved Nepal along with her personal goals for a plant-based diet: decreasing mass production and consumption of unhealthy processed food in plastic packaging. Featuring 250 beautiful full-color photos, Plant-Based Himalaya is designed to inspire you to cook and eat exquisitely vegan home-style Nepali cuisine. Make it exceptional, and share it with your loved ones!

The Wellness Principles

Author: Gary Deng
Publisher: Phaidon Press
ISBN: 9781838664756
Category :
Languages : en
Pages : 256

Book Description
From a world-renowned and beloved doctor, an accessible guide with 100 delicious tried-and-tested recipes for healthy living - to eat well, live well, and stay well For the first time, Gary Deng MD, PhD presents to a general readership his unique, highly respected wellness approach, which is supported by scientific evidence and beloved by his patients. Taking into account his learnings after years in clinical medicine at the world's premier cancer center, combined with his passion for nourishing home cooking, Deng's authoritative guide to balanced and mindful eating and living includes both 100 recipes and expert advice beyond the plate. It incorporates traditional and holistic medical philosophies as the path towards optimal health and is the ideal book for anyone who wants to eat healthier, enjoy fresh ingredients, be guided to a more holistic lifestyle, maintain health, or look for the ideal nutritional path to wellness.

One Pot: Three Ways

Author: Rachel Ama
Publisher: Yellow Kite
ISBN: 1529369959
Category : Cooking
Languages : en
Pages : 411

Book Description
Put flavour and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways. Rachel Ama is reframing vegan cooking. Create a veg-packed centrepiece dish in one pan/pot/tray and choose from three creative and flavoursome ways to either serve it up with just a few ingredients or transform it into something else entirely. The options are endless - level up your leftovers and create a new feast each day, scale portions up or down, cook all three serving options for a vegan feast with friends, or freeze leftovers to refresh later when you're strapped for time - whatever you choose, this way of cooking will help you have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day. Transform or serve Peri Peri Mushrooms with: 1. Peri Peri Pittas 2. Potato Wedges & Slaw 3. Peri Peri Charred Sweetcorn Salad Bowls Serve up or refresh Caribbean Curried Jack into: 1. Coconut Rice & Coleslaw 2. Coconut Flatbreads with Tomato & Red Onion Salad 3. Caribbean Patties with Orange & Avocado Salad Rachel creates her recipes by moving through 'stations' in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavour station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life. So pick up Rachel's handy tips to help you live a vegan lifestyle simply and deliciously.

Rana Cookbook

Author: Rohini Rana
Publisher: Viking
ISBN: 9780670093847
Category : Cooking
Languages : en
Pages : 296

Book Description
The Rana name has been synonymous with the history and culture of Nepal for centuries. The beautiful palaces of Nepal were known not only for their glamour and architecture but also for their royal feasts. The recipes of the food served were exclusively with the cooks of the palaces and a lucky few who inherited them from earlier generations. In this exquisite book, for the first time ever, the doors to the palace kitchens are opened and we get a glimpse into the mouthwatering cuisine of the royals. Nepali food is famous for its fresh and light flavours in the staple rice, daals, meat and vegetables. The food of the Ranas, however, is vastly influenced by Indian flavours. While Indian food is renowned for its rich, thick gravies, Nepali cuisine tends to prefer lighter jhols and dry bhutans and kawafs. Though raw materials such as meat and vegetables can easily be found in the Indian kitchen, the style of preparation and spices such as jimbu and timur are unique in their Nepali flavour. With help and inputs from numerous family members, Rohini Rana has collected and documented the recipes precious to each Rana prime minister's family. Showcasing magnificent food from the palaces, this luxurious and beautifully illustrated cookbook attempts to preserve these recipes for future generations, and posterity.

Ayla

Author: Santosh Shah
Publisher: Penguin
ISBN: 0744066301
Category : Cooking
Languages : en
Pages : 433

Book Description
Celebrate the vibrant flavours of Nepal with this unique range of recipes from MasterChef: The Professionals finalist, Santosh Shah. The rich and diverse flavours of Nepal have often been overshadowed by the noise of cuisines from neighbouring countries, India and China. Popular chef and MasterChef: The Professionals finalist, Santosh Shah, is here to set the record straight and put Nepali cuisine firmly on the map with his first cookbook, Ayla. Featuring 60 flavoursome recipes, home cooks can experience Nepali and Himalayan cuisine in their own kitchens, with dishes inspired by the produce of Nepal's rivers and mountains. Alongside Santosh's own stories from the country, he shares the history of certain foods, from zingy chutneys and traditional chicken momos to mouthwatering wild mushroom soup. Whether you are a cooking novice or an advanced chef looking to experiment with new flavours, Ayla offers plenty of recipe ideas and inspiration to fill your plate. With easy-to-follow recipes, stunning imagery and Santosh's culinary wisdom, you will begin an adventure from your own kitchen. So sharpen your kitchen skills and experience a taste of Nepal.