Her remarkable array of easy-to-follow recipes uses 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. This book also offers a personal look into little-known aspects of Tibetan cuisine, its adaptation to modern times, and its preservation and connection with Tibetan holidays and religious ceremonies.
"I have known Elizabeth Kelly for nearly thirty years. She was our first cook at KTD...Over the years Elizabeth has learned to cook all kinds of Tibetan dishes, and also for Losar (Tibetan New Year)...I am happy that Tibetan Cooking has been written. During my travels, people are asking me how to make Tibetan tea, momos and other dishes. Now I can suggest this book!"--Ven. Bardo Tulku Rinpoche
Elizabeth Esther Kelly, a practitioner of Tibetan Buddhism for thirty years, was the first cook at Karma Triyana Dharmachakra (KTD, the North American seat of His Holiness the Karmapa) in upstate New York. She is a published illustrator, painter, and art restorer.
108 pages. Paperback.