Beyond the Great Wall

Beyond the Great Wall

Recipes and Travels in the Other China

Book - 2008
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Workman Press.
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.


Baker & Taylor
Collects recipes from in and around China including Hani chile-garlic paste, ham sesame coils, Lhasa beef and potato stew, and tomato bell pepper salad.

Publisher: New York : Artisan, c2008
ISBN: 9781579653019
1579653014
Characteristics: 376 p. : col. ill., col. maps ; 26 x 29 cm
Additional Contributors: Duguid, Naomi

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sboothro
Mar 05, 2010

More travels than recipes. Recipes are few and far between with rare ingredients.

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