Lhasa Moon Tibetan Cookbook
Author: Tsering Wangmo
The Lhasa Moon is one of the finest Tibetan restaurants in the West.
Library Journal
It's probably safe to say that few libraries--or cooks--have a Tibetan cookbook on their shelves. Lhasa Moon is a Tibetan restaurant in San Francisco, and Wangmo, its owner, and writer Houshmand have put together a collection of 80 recipes that will serve as an introduction to Tibetan food for most readers. Chiles (lots of them), garlic, ginger, Szechuan peppercorns, and cilantro are favorite flavorings. Wangmo has modified some dishes for American tastes, created more vegetarian dishes than one typically finds in Tibetan cooking, and adapted recipes as necessary to Western ingredients. However, sidebars are careful to describe the authentic versions, and chapter introductions--and photographs and line drawings throughout--provide more context. For specialized international cookery collections and larger libraries.
Table of Contents:
| Introduction | 9 |
| Ingredients and Amounts | 17 |
| Soups | |
| Cheese Soup (Churu) | 22 |
| Roasted Potato Soup (Shogo Tang) (*) | 23 |
| Roasted Eggplant Soup (Duluma Jen) (*) | 24 |
| Corn Soup (Ashom Tang) (*) | 25 |
| Milarepa's Nettle Soup (Sabtuk) (*) | 26 |
| Snacks and Appetizers | |
| Beef Jerky (Sha Kampu) | 28 |
| Spicy River Fish (Nya Taba) | 29 |
| Pancakes with Bean Thread and Vegetable Filling (Ping | |
| Alla) (*) | 30 |
| Daikon Slices (Labtak) (*) | 32 |
| Mung Bean Gelatin (Le-ping) (*) | 33 |
| Fried Pork Ribs (Paksha Tsima) | 34 |
| Crispy Chicken Bites (Chasha Katsa) | 35 |
| Cabbage Salad (Tangtse) (*) | 36 |
| Stuffed Dumplings (Momo) | |
| Basic Momo Dough, Shaping and Cooking Momos | 37 |
| Beef Momo Filling (Sha Momo) | 40 |
| Chicken Momo Filling (Chasha Momo) | 41 |
| Vegetable Momo Filling (Tse Momo) (*) | 42 |
| Spinach Momo Filling (Tsoma Momo) (*) | 43 |
| Spinach and Cheese Momo Filling (Tse tang Chura Momo)(*) | 44 |
| Beef Pastries (Sha Paley) | 45 |
| Vegetable Pastries (Tse Paley)(*) | 46 |
| Noodle Dishes (Tukpa) | |
| Basic Tukpa Broth (*) | 48 |
| Vegetable Tukpa Broth (*) | 48 |
| Pulled Noodles in Beef Soup (Tentuk) | 49 |
| Pulled Noodles in Vegetable Soup (Tse Tentuk) (*) | 50 |
| Egg Noodles in Beef Soup (Gutse Rituk) | 51 |
| Egg Noodles in Vegetable Soup (Tse Gutse Rituk) | 52 |
| Momo Soup (Motuk) | 53 |
| Vegetable Momo Soup (Motuk Tse) (*) | 54 |
| Holiday Dumpling Soup (Peeshi) | 55 |
| Flat Noodles in Beef Soup (Tukpa Chitsi) | 56 |
| Flat Noodles in Vegetable Broth (Tse Chitsi Tukpa) | 56 |
| Fried Noodles (Tukpa Ngopa) (*) | 57 |
| Cracked Wheat Porridge (Drotuk) | 58 |
| Rice Porridge (Dretuk) | 59 |
| Barley Porridge (Tsampa Tukpa, or Tsamtuk) | 60 |
| Meat Dishes (Sha) | |
| Beef Stew with Bean Thread Noodles (Ping Sha) | 62 |
| Mushrooms with Beef and Mixed Vegetables (Sesha) | 63 |
| Lamb Curry (Luksha Shamdeh) | 64 |
| Chicken Curry (Chasha Shamdeh) | 65 |
| Lamb with Daikon (Labu Dikrul) | 66 |
| Himalayan Chicken (Chasha Himalaya) | 68 |
| Potatoes with Stir-fried Beef (Shogo Ngopa) | 69 |
| Browned Beef with Vegetables (Shaptak) | 70 |
| Kongpo-style Browned Beef (Kongpo Shaptak) | 71 |
| Boiled Pork (Paksha Tsoba) | 72 |
| Pork with Daikon (Paksha Labu) | 73 |
| String Beans with Beef (Tema tang Sha) | 74 |
| Chayote with Beef (Iskus) | 75 |
| Tibetan Hot Pot (Gyakor) | 76 |
| Cabbage Stir-fry (Logo Petse tang Sha) | 78 |
| Vegetable Dishes (Tse) | |
| String Beans with Potatoes (Tema) (*) | 80 |
| Greens with Tofu (Tse Tofu) (*) | 81 |
| Bean Thread Noodles with Vegetables (Tse Ping) (*) | 82 |
| Potatoes with Peas (Tse Shogo) (*) | 83 |
| Mushrooms with Mixed Vegetables (Tse Sesha) (*) | 84 |
| Vegetable Rainbow (Tse Nenzom) (*) | 85 |
| Vegetarian Cabbage Stir-fry (Logo Petse) (*) | 86 |
| Vegetable Curry (Tse Gyakar) (*) | 87 |
| Eggplant with Potatoes (Duluma Tse) | 88 |
| Breads and Tsampa | |
| Flat Bread (Paley) (*) | 90 |
| Hollow Bread (Loko Momo) (*) | 91 |
| Steamed Bread (Tingmo) (*) | 92 |
| Amdo Bread (Amdo Paley) (*) | 93 |
| Pancakes (Alla) (*) | 94 |
| Parched Barley Flour (Tsampa) (*) | 95 |
| Sweets and Desserts | |
| Sweet Buttered Rice (Desi) (*) | 98 |
| Caramel Cheese Pasta (Patsa Maku ) (*) | 99 |
| Sweet Cheese Dumplings (Minya Polo) (*) | 101 |
| Festive Fried Pastries (Kapseh) (*) | 102 |
| Extra Special Festive Fried Pastries (Sanga Paley) (*) | 105 |
| Beverages | |
| Buttered Tea (Poecha) (*) | 108 |
| Sweet Yogurt Shake (Tara) (*) | 110 |
| Spiced Tea (Chai) (*) | 110 |
| Barley Beer (Chang) (*) | 111 |
| Mulled Barley Beer (Chang Kue) (*) | 113 |
| Cheeses | |
| Fresh Cheese (Chuship) (*) | 116 |
| Dried Cheese (Churkam) (*) | 117 |
| Ripened Cheese (Churu) (*) | 118 |
| Chili Sauces and Pickles (Sibeh) Cheeses | |
| Chili Sauce with Cheese (Churu Sibeh) (*) | 120 |
| Coriander Chili Sauce (Sonam Penzom Sibeh) (*) | 121 |
| Soaked Chilis (Sibeh Pang-ja) (*) | 122 |
| Pickled Vegetables (Tangtse Nyipa) (*) | 123 |
| Illustration credits | 124 |
| (*) Vegetarian dishes are indicated by this symbol |
Book review: At Home Cafe or Taste of Old Cuba
Simple and Savvy Wine Guide: Buying, Pairing, and Sharing for All
Author: Leslie Sbrocco
When Leslie asks her audiences what types of information they want in a new book, the overwhelming response is a portable compilation of top picks. Leslie Sbrocco's Simple and Savy Wine Guide is packed with all kinds of glance-and-go lists for everything from what wine to drink with Thai take-out, to wines perfect for drinking in a bubble bath. Leslie also offers up an entire section based on her popular concept of wine makeovers, in which she takes an expensive wine and offers a similar tasting, less expensive version.
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