The Association of the Nepalis in the Americas promotes preservation of Nepali identity and culture in the Americas and fosters cordial relations among Nepalis and Americans.
This is truly a 21st Century, global product. It is a book of
family recipes, many never put into writing before, collected from
Nepalis living in the Americas. Simple food, with subtle
flavorings, Nepali food reflects the influences of India and Tibet,
the cultural development of the vibrant Kathmandu Valley, and the
harsh topography of the mountains of Nepal. I collect cookbooks. I
watch cooking shows on TV. (Simply Ming and Paula Dean are my
favorites.) I don t have a wildly exotic palate, but I do like to
play when I cook. Living in New York, I have access to a nearly
unlimited variety of food ingredients, and I enjoy experimenting.
What makes this a standout cookbook for me is that it contains
recipes passed down from mother to daughter for generations. It is
not only reflective of Nepali culture and history, it is personal.
Despite a smattering of unfamiliar ingredients like asafetida and
jimbu, the recipes are basically uncomplicated and manageable for
anyone with basic cooking skills. It is the unique mix of
ingredients, applied with a delicate hand, that make them special.
Plantain Curry, Turkey Turnovers, Creamy Onions, Scalloped Potatoes
with Cheese and Herbs, Pork Chops and Rice, Onion Pickle, and
Crispy Rice Doughnuts all caught my eye. I can t wait to start
cooking. Thank you, Snow Lion! --Anna Jedrziewski, InannaWorks.com,
Feb. 9, 2012
."..first major source of information on Nepali recipes." -- Asian Foodbookery, Spring, 1997
"A unique compendium of family recipes"--Library Journal, Sept., 1996
"The Nepal Cookbook is an ideal reference for gourmet clubs a terrific addition to any kitchen bookshelf!"--Midwest Book Review, August, 1996
"These recipes are full-flavored without being overly fussy to prepare. There's a wealth of vegetarian recipes." --Ithaca Times, January, 1997