(*NEW ARRIVAL*) (Nepalese) Hind Vaidya. Nepalese Cookery

Illus. with photographs. 9.75x6.5", pictorial purple wrappers. First Edition. Kathmandu: Sahayogi Press, [1993].

A deeply researched work on the food and foodways of Nepal, with illustrations of Nepalese cooks and farmers working with native products. Glossary of terms, conversion tables, notes on ingredients and equipment, etc. are all included. Each recipe's headnote describes the definition, culture, history, or growing traditions of the recipe or ingredients. A sampling of recipes (with names in Nepalese and English) includes shallow fried hard-boiled eggs, baked trout with cashew nut topping, curried whole peas with coconuts, hot and spicy fenugreek pickle, sweet labsi pickle, and spicy, sweet and sour pickle of Himalayan rhubarb.

Mild rubbing and shelf wear, otherwise a very good copy of a scarce book; only 500 copies were printed.

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