Nourishing, simple, seasonal food that heals as well as fuels: this way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years.Taste Tibet—a cookbook named after the authors Oxfordshire food stall and restaurant—is a collection of family recipes from the Tibetan plateau written for today's home cook.

Crammed full of warming recipes that will ignite the tastebuds, Taste Tibet will teach you how to create comforting soups and stews, as well as learning the secrets of hand-pulled noodles. It will also teach you everything you need to know about making and eating momodumplings, Tibet's most legendary and addictive culinary export. There are recipes for meat-eaters, vegetarians and vegans, from potato and chickpea breakfast bomb, sweet flatbread and stir-fried veggie noodles, to beef shaptak, Tibetan meatball soup and Taste Tibet’s famous chicken curry.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook YeshiJampa, interweave stories of Yeshi'schildhood in Tibet, and the shared love of food that brought them together. They reveal nomadic Himalayan food culture and practices, including mindful eating and communal cooking -a way of life that celebrates family, togetherness and respect for food -while exploring the relationship between landscape and diet, evoking the simple, subtle and unique flavours of Tibet