Beyond the Great Wall: Recipes and Travels in the Other China

Front Cover
Artisan Books, 2008 - Cooking - 376 pages
3 Reviews
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD

WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD

A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.

In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China.

For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.
 

What people are saying - Write a review

LibraryThing Review

User Review  - cardamomaddict - LibraryThing

Beyond the Great Wall: recipes and travels in the other China by husband and wife team Jeffrey Alford and Naomi Duguid’s is one of those books that jumped my review queue. I try not to let that happen ... Read full review

LibraryThing Review

User Review  - jontseng - LibraryThing

Six parts cookbook, four parts political tract. The thesis is to highlight the diversity of non-Han Chinese culture through innumerable noodle recipes, and contrast that with the oppression and neglect it suffers. Good noodle recipes. Read full review

Contents

Introduction
1
Condiments and Seasonings
15
Soups
41
Salads
63
Mostly Vegetables
93
Noodles and Dumplings
123
Rice and Grains
159
Breads
185
Pork
291
Drinks and Sweet Treats
319
Afterword
345
Glossary
350
Bibliography
362
Acknowledgments
364
Sources for Equipment and Ingredients
366
Index
367

Fish
219
Chicken and Eggs
239
Lamb and Beef
257
Conversion Tables
376
Copyright

Other editions - View all

Common terms and phrases

About the author (2008)

Jeffrey Alford is a cook, writer, photographer, and great traveler. His first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, his second book, was Cuisine Canada's Cookbook of the year. His articles and photographs appear frequently in Food & Wine, Gourmet, and Fine Cooking magazines. He lives in Toronto with his two sons.

Naomi Duguid is a cook, writer, photographer, and great traveler. Her first book, Flatbreads and Flavors: A Baker's Atlas, was the 1996 James Beard Cookbook of the Year and the IACO/Julia Childs Best First Book. Seductions of Rice, her second book, was Cuisine Canada's Cookbook of the year. Her articles and photographs appear frequently in Food & Wine, Gourmet, and Fine Cooking magazines. She lives in Toronto with his two sons.

Bibliographic information