|
|
|
|
||
|
HELP | |
|
  $40.00
New Hardcover
Ships in 1 to 3 days
This title in other formats:Beyond the Great Wall: Recipes and Travels in the Other Chinaby Jeffrey Alford and Naomi Duguid
Synopses & ReviewsPublisher Comments: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. Review:"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 authors' 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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.) Review:"This beautiful book — a labor of love by two knowledgeable and intrepid food pilgrims — gives a vivid, personable portrait of the cultures and flavors of the vast areas of China inhabited by non-Han minority peoples — Tibetans, Mongolians, and so on." Robert Thurman, author of Jewel Tree of Tibet and President, Tibet House U.S. Review:"With enticing recipes, engaging stories, and magnificent photographs, Beyond the Great Wallgives us thrilling insight into the fascinating world of the outlying regions of China." Claudia Roden, author of Arabesque Review:"This new book is wholly absorbing and wonderful to leaf through, but what brings me back again and again are the recipes, which so successfully marry the uncomplicated with the authentic." John Thorne, author of Mouth Wide Open and Outlaw Cook
VideoAbout the AuthorJeffrey Alford and Naomi Duguid's previous books have won numerous awards. Their most recent book was Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent. They live in Toronto with their two sons. What Our Readers Are SayingAdd a comment for a chance to win!
Average customer rating based on 1 comment: | ||||||||||||||||||||||||
|
| |||||||||||||||||||||||||
|
|||||||||||||||||||||||||
Don't Miss
