I’m Lobsang Wangdu and I’m a Tibetan who loves to cook for my friends and family. Tibetan food is wonderful hot comfort food, and you can easily learn to cook all the Tibetan favorites for yourself and your friends.
I know this is true because I have done it myself. I learned to make my favorite Tibetan dishes like momos (dumplings) and sha balep (fried meat pies) by watching and helping some great cooks and then just trying the recipes myself.
I have been cooking Tibetan dishes for over 20 years, but you won’t have to practice that long because I have made a very easy-to-follow Tibetan Home Cooking cookbook and video series for you! Read more…
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Ceviches, causas and anticuchos provide flavors that have the world’s top toques raving, experimenting and catching the next jet
Make room Spain and Korea, Peru is having its moment in the gastronomic sun.
Yesterday, a crew of the culinary world’s leading lights, including Denmark’s René Redzepi, France’s Michel Bras and America’s Dan Barber began descending on Lima for a star-studded food festival. This week, Spain’s Ferran Adrià, the unofficial dean of global haute cuisine, will begin making a documentary film about the food scene there. A huge restaurant from the nation’s top celebrity chef will open later this month in Manhattan.
I wanted to write a cookbook that would help others inspire new ways of giving through food and drink. The power of intention is the only way we can truly create for others in the Universe. When you use water for healing or clearing negative energies you place an intention with a powerful passionate motivation and it becomes so. It is the same with food. When cooking use your heart and deep loving motivations to feed people good energy so they can heal, feel good and raise their spirit.
This cookbook has been especially created for you using a wide array of cuisines with examples of intentions that you can place. Of course there are certain foods that are better for our energy than others.
Food and drink is used in all traditions, philosophies and religions as an offering to Gods and because Humans need sustenance
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I was at a party the other evening in Dallas TX where I met quite an array of people from Colombia, Puerto Rico, Mexico, Spain as well as Greek, Russian and Lebanese. It was like being back in Manhattan and all were wonderful, bright and eccentric. As soon as some knew I was half Peruvian, they announced their favorite dish whilst visiting Peru was ‘Aji de Gallina’. They also mentioned how much they loved Pisco, Ceviche and Machu Picchu. I was happy they had taken the time to visit Peru and enjoyed the most sophisticated cuisine in South America. Peru’s cuisine is a exotic mixture of Asian, European and Inca combinations. I recommend everyone include it into their future travels. For the recipe visit this link and see it for your own eyes. http://bit.ly/AjideGallina –If you need the recipe in English, go to:
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This Peruvian dessert was one of the first desserts I watched my grandmother ‘abuelita’ make. It was very complex and it took a long time but when she was finished and the colorful dessert was assembled it was the most unique combination of flavours I had ever tasted to this day.
The Turrón de doña Pepa is an anise and honey nougat that has become part of Limeños’ cultural identity. Traditionally prepared for the Señor de los Milagros (The Lord of Miracles) procession, in October, the legend tells that a black slave named Josefa Marmanill, aka Doña Pepa, received the recipe from the saints in her dreams. Josefa was a black slave in Cañete Valley (Ica, south of Lima). She was liberated due to a paralysis in her arms, and as she couldn’t work, she traveled to Lima and went to the Señor de los Milagros procession to ask
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Growing up with two incredible cooks and a pastry lover was not considered important for me at the time. I had no idea the techniques and recipes I learned then would keep me prepping and cooking into the future. I discovered handmade caramels with my grandmother, baked empanadas with my father and some of the most delicious simplest quick dishes with my mother. She was fast in the kitchen and everything was perfect including the salt content. I started in the kitchen about 10 years old and by the time I was 14, I was using my mother’s collection of Life Cookbooks to make American desserts and other favorites.
My mother is Peruvian and father, Chilean and ‘abuelita’ was from Peru and she was famous back in Peru for all the desserts she made from scratch. The cuisine at home was homemade every evening and we didn’t eat
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