Nepal is a country with different geographic regions. As such the food, especially the way it is prepared, varies from region to region. On account of the great impact of Indian and Tibetan foods as they have on Nepalese food, it is almost impossible to single out or compartmentalize the Nepalese style of cooking which does not border on one or the other of the two. Owing to the increased facilities in transportation several kinds of vegetables and fruits grown in the Terai have of late become easily available in the valleys and the Himalayan region. Human migration has also played an important role in forming or temporizing one's food habits. So the authoresses can not do full justice to the scope of this book without mentioning some recipes that are borrowed from other countries but are well adopted by the Nepalese people.
THE LA VARENNE COOKING COURSE
ANNE WILLAM
WILLIAM MORROW/HARPER COLLINS PUBLISHERS
Famous Vegetarians and Their Favorite Recipes
RYNN BERRY
BOOK FAITH INDIA
Ayurvedic Cooking
RAMESH PATEL
MOTILAL BANARSIDASS PUBLISHERS PVT. LTD.
The Story of Food An Illustrated History of Everything We Eat
GILES COREN
DK/PENGUIN RANDOM HOUSE GROUP
The Science of Spice Understand Flavor Connections and Revolutionize Your Cooking
DR STUART FARRIMOND
Ayla A Feast of Nepali Dishes from Terai Hills and Himalayas
SANTOSH SHAH
Vegetables The Indian way
CAMELLA PANJABI
PENGUIN RANDOM HOUSE GROUP
The Food Book The Stories Science and History of What We Eat
The Science of Flavour
DK
Monsoon Delicious Indian Recipes for Every Day and Season
ASMA KHAN
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