Beyond the Great Wall: Recipes and Travels in the Other China  -     By: Jeffrey Alford, Naomi Duguid
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Beyond the Great Wall: Recipes and Travels in the Other China

Workman Publishing / 2008 / Hardcover

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Product Description

Beyond the Great Wall brings you recipes, stories, and magnificent photos from the outlying regions of China including Tibet, Yunnan, Inner Mognolia, and Along the Silk Road. Authors Alford and Duguid have traveled all over the outlying regions of China sampling local foods, making friends, and taking photos. In this engaging coffee table book, they mix their travel stories and recipes together.

Product Information

Format: Hardcover
Number of Pages: 376
Vendor: Workman Publishing
Publication Date: 2008
ISBN-13: 9781579653019
Availability: Usually ships in 24-48 hours.

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Publisher's Description

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.

Author Bio

Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled How Pea Cooks: Food and Life in a Thai-Khmer Village. His earlier books, all co-written with Naomi Duguid, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.

Naomi Duguid is a writer, photographer, great cook, and intrepid traveler who explores the world through the lens of food. She is a contributing editor of Saveur magazine and writes the bimonthly "Global Pantry" column in Cooking Light. Every winter she conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called ImmerseThrough, and also guides a food-focused tour to Burma. Duguid is the author of, most recently, Burma: Rivers of Flavor. Her earlier books, all co-written with Jeffrey Alford, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Her weekly posts at www.naomiduguid.blogspot.com explore ideas about food and life; she can be reached at naomiduguid.com. Her next project is a book that celebrates Persian culinary traditions, tentatively titled The Persian World.

Publisher's Weekly

Jeffrey Alford and Naomi Duguid. Artisan, $40 (376p) ISBN 9781579653019 Alford and Duguid, authors of the acclaimed Mangoes & Curry Leaves, explore the food and peoples of the outlaying regions of present-day China, historically home to those not ethnically Chinese. Part travel guide and part cookbook, this collection looks at the cultural survival and preservation of food in smaller societies including that of the Tibetan, Mongol, Tuvan and Kirghiz peoples, among others. The authors include vivid color photographs of food, people and places of cultural significance. Recipes are tantalizing and mostly simple, and ingredients are surprisingly easy to find. The book is sectioned by food type rather than ethnicity, covering everything from condiments and seasonings to fish and meats to drinks and sweets. Dishes have the hint of the familiar, such as Oasis Chicken Kebabs, Tibetan Pork and Spinach Stir-Fry, and Market Stall Fresh Tomato Salsa, while others are less common but equally tempting, including Kazakh Pulao, Steamed Tibetan Momos, and Home-style Tajik Nan. Peppered throughout are the authorsÂ’ personal stories, which provide insight into each culture. A handsome and engaging collection suitable for travelers and cooks alike, this book will delight anyone with an interest in this part of the world. (May) Copyright 2008 Reed Business Information.

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