Dumplings, Noodles, and Bowls for Comfort, Pleasure, and Wellbeing Wholesome food made with simple ingredients that heal as well as feed: this has been the tried and tested way of eating in Tibet for over 8,000 years. Sharing the practices of the nomads, this is the first ever comprehensive collection of recipes and food stories from Tibet. Julie and Yeshi bring millennia-old dishes to your table that are simple to make and use ingredients that are easy to come by. Part food love story and part narrative about Himalayan food culture, the book includes 85 of the best Tibetan recipes this side of the Himalayas, half of them vegan, all of them using liberal amounts of turmeric, black pepper, fenugreek, and nigella seeds, and aromatics such as ginger, garlic, and cilantro. The book draws on topics like mindful eating, the Tibetan tradition of togetherness in the experience of prepping and eating, and the importance of the nutritional value of food that is locally grown and seasonal.