Bhutanese Clean Eating

Bhutanese Clean Eating

by Susanne E. Wilder

Published: E-book, 2014, 57 pp

Synopsis:

This tiny kingdom in the Himalayas could well be my eco’ sustaining and unspoiled second home. For decades I’ve been writing and teaching about living an ‘Ethicurean’ green and luscious life. Eating low on the food chain with seasonal food formulas, fast and fresh were the prototypes of recipes I created and shared after having studied the culinary and nutritional principles at le Cordon Bleu and Home Economics at WSU respectively. So I devote this volume to the Bhutanese people who make so much happiness, health and organic good simple food from so little. I’d also like to acknowledge and thank Sonam Phuntsho for stepping up and hosting me with the cleverest and cutest guide and driver through the auspices of Thinly Wangdi, Marketing Officer of the Tourism Council of Bhutan

Chiles abound in a plethora of varieties just like the mushrooms. As a long time heat phreak,chilli head and mushroom forager I was in my element! Even the National dish is Ema Datshi or Chilli and Cheese with a mushroom (shamu) variation! As Sonam Phuntsho, managing director of Bhutan Nor Ter Adventures, explained at yet another delicious simple dinner, “If there are no chillies we don’t eat!”

Website: Wilder by the Dozen

Purchase from: Wilder by the Dozen (Bhutanese Clean Cuisine)

Alumna:

Susanne Wilder

Basic Cuisine, London Campus, 1973