The Practice of Dzogchen In The Zhang-Zhung Tradition of Tibet-John Myrdhin|
One of very few Nepali Cookbooks on the market, Taste of Nepal is a thorough and comprehensive guide to this cuisine, featuring more than 350 authentic recipes with about fifty color photographs.
There is something for everyone in this book. For the most timid cook-Fried Rice or stir fried chicken are easily achievable. The adventurous home chef will be tempted to try goat curry and sun dried fish with tomato chutney.
Award winning book for 2008 Best Foreign Cuisine Book.
By: Jyoti Pathak