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Nepal Cookbook (second edition)

by Association of Nepalis in the Americas, Palden Choedak Oshoe

This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures.

Nepali food, which is simple to prepare and subtle in flavor, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and breads, and desserts. The most commonly used flavorings include cumin, red and green chilies, garlic, ginger, Szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.

A compendium of family recipes...a unique resource.
—Library Journal

The Nepal Cookbook is an ideal reference for gourmet clubs—a terrific addition to any kitchen bookshelf!
—Midwest Book Review

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,

...first major source of information on Nepali recipes.
—Asian Foodbookery

These recipes are full-flavored without being overly fussy to prepare. There's a wealth of vegetarian recipes.
—Ithaca Times

6 The Purpose of the Association of Nepalis in the Americas

7 Preface

9 Special Ingredients

15 Snacks and Appetizers
31 Soups and Lentils
43 Vegetables
69 Meat, Chicken, and Seafood
93 Chutneys and Pickles
119 Rice and Breads
131 Desserts

159 English-Nepali Glossary

163 The Contributors

Nepal Cookbook (second edition)

ISBN / Product Code: 9781559393812

Format: Paperback

Length: 168 pages

Availability: In stock

Price: $A 19.95
Was $A 24.95

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