Taste Tibet is a collection of recipes from Tibet, drawing on the warming foods that feed local cooks in the often challenging climate of the region.
The author is Julie Kleeman, who works in close collaboration with her husband Yeshi Jampa. Kleeman might do the heavy lifting on the writing front, but it’s Jampa who brings the authenticity, having learnt how to cook in a tent on the Tibetan plateau, where he grew up herding livestock with his family. The pair now live in Oxford, serving Tibetan dishes from a restaurant that shares its name with this book.
You should buy Taste Tibet for an insight into the culture of the region – though perhaps not as much insight into its ongoing independence movement as you might expect. Those looking for comforting foods will certainly find something here – though the book received a spring release, its dishes are better suited to the colder months. There’s not as much variety as one might hope for – the same base ingredients star in an overwhelming amount of the dishes. It’s tempting to put this down to the limited options available to locals in the region, but that doesn’t ring entirely true – Taste Tibet is one of a number of recent books exploring the cuisines around the Himalayas, and others (including Santosh Shah’s Ayla and Romy Gill’s On The Himalayan Trail) manage to do so with much more variety. Perhaps opt for those, unless you are specifically interested in Tibet.
Suitable for: For beginners/confident home cooks
Cookbook Review Rating: Two stars
Buy this book
Taste Tibet by Julie Kleeman and Yeshi Jampa
£25, Murdoch Books
Review written by Stephen Rötzsch Thomas a Nottingham-based writer. Follow him on Twitter and Instagram at @srotzschthomas