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About Beyond The Great Wall
Product 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. From Publishers Weekly Starred 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. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From the Inside Flap 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 regionsTibetans, Mongols, Uighurs, Iiao, Hui, Dong, Yi, Da, and othersare culturally distinct, with their own history and culinary traditions. In Beyond the Great Wall, Jeffrey Alford and Naomi Duguidwho met and fell in love as young travelers in Tibetbring 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 l
