There is no better way to experience the flavor of an exotic culture than through its food. Elizabeth Kelly, long-time cook for lamas and otherTibetans shares the recipes and gustatory culture of Tibet with a remarkable array of easy-to-follow recipes using ingredients readily available in the West. Her book, Tibetan Cookbook: Recipes for Daily Living, Celebration, & Ceremony also offers a personal look into the little known aspects of Tibetan cuisine: its adaptation to modern times, and its preservation and connection with Tibetan holidays and religious ceremonies.
Elizabeth Kelly, a practitioner of Tibetan Buddhism for thirty years, was the first cook at KarmaTriyana Dharmachakra (the North American seat of His Holiness the 17th Karmapa) in upstate New York. She is a published illustrator, painter, restorer and proprietor of "Gateway toTibet" in Phoenicia, NY.
Thursday, March 6, 7-9pm
Members: $18 / Nonmembers: $20
Added by this is emily on January 22, 2008