Embark on an epicurean journey with 147 classics from the COMO Shambhala kitchens – taking you from the Turks and Caicos in the Caribbean to the mountains of Bhutan – with The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen.
Each recipe has been meticulously re-configured to introduce COMO Shambhala Cuisine to home cooks.
Fashion and hospitality entrepreneur Christina Ong has always believed food should deliver pleasure and confidence, as well as health and energy. This approach to cooking evolved out of her family home to inspire the kitchens of her award-winning COMO Hotels and Resorts worldwide. Called COMO Shambhala Cuisine after her holistic wellness brand, COMO Shambhala, the philosophy embraces all that is seasonal, pure and sustainable in delicious, nourishing combinations.
The cuisine, developed by Christina Ong and COMO’s Group Executive Chef over a 10-year period, is based on the theory that a proper healthy diet avoid calorie counting but instead requires enjoyable food, intelligent portions, variety and balance. The recipes therefore focus on a perfectly calibrated mix of raw and cooked ingredients with specific nutritional purposes. The resulting dishes please the palate while helping to boost concentration and energy, balance blood sugar levels, and cleanse the body from the outside in.
Living up to COMO’s reputation for deft interpretations of classic dishes from around the world, the cookbook includes recipes such as freshwater crayfish and pomelo salad from Thailand and fragrant pumpkin and tempeh curry from Indonesia. Other dishes are built around star ingredients reflecting seasonal bounty from COMO destinations, such as the prized matsutake mushrooms – from the Himalayan forests around COMO’s Bhutanese hotels – lending their aroma and texture to carpaccio of yak.
Spanning no-cook juice combinations and raw salads to luxurious dishes suitable for entertaining, the recipes are organised in logical chapters for easy navigation. Each recipe’s standout nutritional benefits are clearly highlighted and simply communicated. The reader can therefore choose menus according to personal taste and occasion, following the recipes precisely or experimenting with the different techniques and flavour combinations. With these easy-to-prepare healthy food recipes, readers can experience the delicious tastes of COMO Shambhala Cuisine as part of a holistic wellbeing programme at home.
Says Hansjoerg Meier, Chief Operating Officer of COMO Hotels and Resorts: “We are so pleased to launch our first cookbook in response to our guests’ enthusiasm for our healthful and delicious COMO Shambhala Cuisine. This cookbook allows readers to recreate the most popular dishes from our award-winning kitchens in their own homes, and for guests to relive special memories from our thirteen properties from Bhutan to the Turks and Caicos. We hope that this book will give everyone a taste of COMO’s culinary creativity and sense of our commitment to holistic wellness, until such time that we can welcome them back to our hotels in person.”
The Pleasures of Eating Well is available at all major bookstores and online at Amazon.com.