There is no better way to experience the flavor of an exotic culture than through its food—and no better guide to the recipes and gustatory culture of Tibet than Kelly, long-time cook for lamas and other Tibetans.

Her remarkable array of easy-to-follow recipes use ingredients readily available in the West. You will find serving suggestions, meal planning, traditional foods, and numerous vegetarian dishes: everything needed to make a complete Tibetan dinner or just to try something different. Tibetan Cookbook: Recipes for Daily Living, Celebration, and Ceremony also offers a personal look into the little known aspects of Tibetan cuisine: its adaptation in modern times, and its preservation and connection with Tibetan holidays and religious ceremonies. Beautifully illustrated and well designed, as a gift or for practical use, this book is a gem.

PRAISE
"I have known Elizabeth Kelly for nearly 30 years. She was our first cook at Karma Triyana Dharmachakra. We had many benefit dinners, and people especially looked forward to the dessert; beautifully decorated cakes made with honey. Over the years Elizabeth has learned to cook all kinds of Tibetan dishes, and also for Losar (Tibetan New Year). Our family has enjoyed many delicious meals at her home. I am very happy that Tibetan Cookbook has been written. During my travels, people are asking me how to make Tibetan tea, mo mos and other dishes. Now I can suggest this book!"
—Ven. Bardor Tulku Rinpoche

"My old friend Elizabeth knows the fine art of putting love into every aspect of home and hearth through her being as well as cooking, and shows us how to do so too. These Tibetan recipes can nourish the soul as well as the body, and help us turn home into temple and table into altar."
—Lama Surya Das

"An ancient master once said 'Food is the dharma, and the dharma is food.' Elizabeth Kelly has certainly served up a dharma meal in this book. Well crafted, yet direct and to the point, it's sure to be a valuable addition to the cookbook shelf of any kitchen."
—John Daido Loori, Abbot, Zen Mountain Monastery

"Not only are these ordinary and extraordinary recipes for traditional Tibetan cooking marvelous (I've tried many of them) but Elizabeth Kelly's good comments, both practical and spiritual, make this book a true culinary jewel."
—Gioia Timpanelli, author, Sometimes the Soul

"Elizabeth Kelly's Tibetan Cookbook is a feast for the eye and palate. She makes accessible a realm of cooking that is often considered exotic. If we are what we eat, then more Dharma practitioners might consider utilizing the recipes in this book to truly immerse themselves in the Tibetan culture."
—Rev. Betsy Stang, Wittenberg Center for Alternative Resources

"This is not only a beautiful and unique cookbook. It is also a gateway to Tibet through the stomach."
—John H. Mann, Director, Divine Androgyny Institute

ABOUT THE AUTHOR
Elizabeth Kelly, a practitioner of Tibetan Buddhism for thirty years, was the first cook at Karma Triyana Dharmachakra in Woodstock, New York. She is a published illustrator, painter, and restorer, and lives in Woodstock, New York, with her Tibetan husband.