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 favourites the recipes included here reflect the many facets of Nepal's colourful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavour, 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 flavourings 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. Condition: Very good - Book is used but remains in excellent condition with no major wear or damage, has some minor shelf wear to corners leaving them a little scuffed. Cover and pages are intact, unmarke