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1 Beaverton Cooking and Food- Asian

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

by and

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

ISBN13: 9781579653019
ISBN10: 1579653014
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher 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

Synopsis:

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 these urbanized eastern areas lies the other China: the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang and Qinghai, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The people who live in these regions—Tibetans, Mongols, Uighurs, Iiao, Hui, Dong, Yi, Da, and others—are culturally distinct, with their own history and culinary traditions.

In Beyond the Great Wall, Jeffrey Alford and Naomi Duguid—who met and fell in love as young travelers in Tibet—bring home the enticing flavors of these outlying areas of China. This eye-opening collection of magnificent photos, delectable home-style recipes, and inviting stories of people and places is a journey into a fascinating area of the world. China has gradually opened its more remote regions to foreign travel over the last twenty-five years. And in that period, Jeffrey and Naomi have traveled and eaten and photographed in mountain villages and border towns, in nomad yurts, in oases along the Silk Road, in local markets. They've tasted satisfying and delicious dishes at family meals and at small restaurants (that are in fact household kitchens putting out a menu). They've learned techniques from home cooks and market vendors: to shape noodles quickly and easily, to make warming family soups, easy stir-fries, succulent pulaos, and aromatic grilled kebabs.

Food is so much a part of place, and this family-style food is extraordinarily good. Like the traditional regional cooking of rural France and Italy, it is comfort food, with direct flavors that speak to the heart and simple ingredients treated with respect. There are cumin-scented chicken kebabs; pea tendrils dressed with sesame oil and dark vinegar; lamb patties with chopped green herbs; slices of spice-rubbed roast pork; enticing salsas and condiments; and succulent noodles of many kinds, served in aromatic broth or dressed wth lively sauces. Some of this food comes from Central Asian culinary tradition, with its pulaos, flatbreads, and kebabs. Uighur nans and Tibetan momos remind us that the Indian Subcontinent is just across the Himalaya. Other dishes, especially those from the peoples of southern Yunnan and Guizhou, are close counsins of the Southeast Asian foods that Jeffrey and Naomi introduced us to in the influential Hot Sour Salty Sweet.

These rich culinary cultures reflect not only layers of flavor, but also layers of history. Naomi and Jeffrey here document the traditions of the people living beyond the Great Wall at a time when these are threatened by the fast pace of change in modern China. And in Beyond the Great Wall the authors celebrate that other China, its diverse cultures, appealing food traditions, and vibrant daily life, with the passion and color it deserves—a must-have for every food lover, and an inspiration for home cooks and armchair travelers.

Video

About the Author

Jeffrey 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 Saying

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Average customer rating based on 1 comment:

Patricia McCorkle, October 29, 2008 (view all comments by Patricia McCorkle)
With gorgeous pictures, stories, and recipes, this cookbook demonstrates how regional foods and eating patterns persist, despite governmental shift. I was surprised to see an architectural detail photo of a Tibetan building on an opening page of a Chinese cookbook. A few pages further on, there's a MAP showing cultural influences on food patterns. This book is a gem.
Was this comment helpful? | Yes | No
(6 of 7 readers found this comment helpful)

Product Details

ISBN:
9781579653019
Author:
Jeffrey Alford and Naomi Duguid
Publisher:
Artisan Publishers
Photographer:
Jung, Richard
Author:
Duguid, Naomi
Author:
Alford, Jeffrey
Subject:
Cookery, chinese
Subject:
Silk Road
Subject:
Regional & Ethnic - Chinese
Subject:
Regional & Ethnic - Asian
Subject:
Asia - China
Subject:
Asian
Subject:
TRAVEL / Asia/China
Subject:
Tibet (China) Description and travel.
Subject:
Silk Road Description and travel.
Subject:
Cooking and Food-Chinese
Copyright:
Edition Description:
Hardback
Publication Date:
20080531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
376
Dimensions:
9.75 x 11.0 in

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Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Chinese
Travel » Asia » China

Beyond the Great Wall: Recipes and Travels in the Other China Used Hardcover
0 stars - 0 reviews
$26.00 In Stock
Product details 376 pages Artisan Publishers - English 9781579653019 Reviews:
"Publishers Weekly Review" by , "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" by , "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."
"Review" by , "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."
"Review" by , "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."
"Synopsis" by , 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 these urbanized eastern areas lies the other China: the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang and Qinghai, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The people who live in these regions—Tibetans, Mongols, Uighurs, Iiao, Hui, Dong, Yi, Da, and others—are culturally distinct, with their own history and culinary traditions.

In Beyond the Great Wall, Jeffrey Alford and Naomi Duguid—who met and fell in love as young travelers in Tibet—bring home the enticing flavors of these outlying areas of China. This eye-opening collection of magnificent photos, delectable home-style recipes, and inviting stories of people and places is a journey into a fascinating area of the world. China has gradually opened its more remote regions to foreign travel over the last twenty-five years. And in that period, Jeffrey and Naomi have traveled and eaten and photographed in mountain villages and border towns, in nomad yurts, in oases along the Silk Road, in local markets. They've tasted satisfying and delicious dishes at family meals and at small restaurants (that are in fact household kitchens putting out a menu). They've learned techniques from home cooks and market vendors: to shape noodles quickly and easily, to make warming family soups, easy stir-fries, succulent pulaos, and aromatic grilled kebabs.

Food is so much a part of place, and this family-style food is extraordinarily good. Like the traditional regional cooking of rural France and Italy, it is comfort food, with direct flavors that speak to the heart and simple ingredients treated with respect. There are cumin-scented chicken kebabs; pea tendrils dressed with sesame oil and dark vinegar; lamb patties with chopped green herbs; slices of spice-rubbed roast pork; enticing salsas and condiments; and succulent noodles of many kinds, served in aromatic broth or dressed wth lively sauces. Some of this food comes from Central Asian culinary tradition, with its pulaos, flatbreads, and kebabs. Uighur nans and Tibetan momos remind us that the Indian Subcontinent is just across the Himalaya. Other dishes, especially those from the peoples of southern Yunnan and Guizhou, are close counsins of the Southeast Asian foods that Jeffrey and Naomi introduced us to in the influential Hot Sour Salty Sweet.

These rich culinary cultures reflect not only layers of flavor, but also layers of history. Naomi and Jeffrey here document the traditions of the people living beyond the Great Wall at a time when these are threatened by the fast pace of change in modern China. And in Beyond the Great Wall the authors celebrate that other China, its diverse cultures, appealing food traditions, and vibrant daily life, with the passion and color it deserves—a must-have for every food lover, and an inspiration for home cooks and armchair travelers.

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