COMO launches its first cookbook – The Pleasures of Eating Well
Title: The Pleasures of Eating Well
Author: Christina Ong
Publisher: COMO
What’s it all about? Food Exercise and Diet
COMO Shambhala Cuisine has launched its first cookbook, The Pleasures of Eating Well
It offers a gastronomic journey through COMO’s exclusive world-wide hotels.
The epicurean journey features 147 classics from the COMO Shambhala kitchens – taking readers from the Turks and Caicos in the Caribbean to the mountains of Bhutan.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. With these easy-to- prepare healthy food recipes, readers can experience the delicious tastes of COMO Shambhala Cuisine as part of a holistic wellbeing program at home.
The COMO has properties in Bali, Bhutan, the Maldives, Miami Beach, the Turks and Caicos Islands, Thailand, the UK and Australia.
Sue Wallace
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