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Product Description
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. --This text refers to an alternate Hardcover edition.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate Hardcover edition.
Book Description
A bold and eye-opening new book of magnificent photos, unforgettable stories and exotic home-cooking from the most ethnically diverse, geographically varied and intriguing regions of China.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, and 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 steppes 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 travellers in Tibet–bring home the enticing flavours of this other China.
For over 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 is a rich mosaic of recipes, photos and stories–a must-have for every food lover, and an inspiration for cooks and armchair travellers alike.
Sample recipes: Mongolian Hotpot, Chicken Pulao with Pumpkin, Hand-rolled Rice Noodles, Kazakh Stew, Tibetan Rice Pudding
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, and 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 steppes 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 travellers in Tibet–bring home the enticing flavours of this other China.
For over 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 is a rich mosaic of recipes, photos and stories–a must-have for every food lover, and an inspiration for cooks and armchair travellers alike.
Sample recipes: Mongolian Hotpot, Chicken Pulao with Pumpkin, Hand-rolled Rice Noodles, Kazakh Stew, Tibetan Rice Pudding
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Most helpful customer reviews
6 of 8 people found the following review helpful
5.0 out of 5 stars
The most stunning cookbook I have ever seen!,
By
This review is from: Beyond the Great Wall: Recipes and Travels in the Other China (Hardcover)
I have never in my life seen a cookbook like this. It is truly the most beautiful cookbook I have ever seen. If there is a foodie in your life, you must get them this book. If there is a photographer in your life, you must get them this book. As well, historians, people who appreciate a good story, or anyone even remotely interested in China, this is the book for you. I could not be happier with my purchase of it. Please do not pass this one over.
1 of 1 people found the following review helpful
2.0 out of 5 stars
Interesting to browse through once or twice but that's about it,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Beyond the Great Wall: Recipes and Travels in the Other China (Hardcover)
The authors of this book seemed to have a hard time deciding whether they were writing a travelogue with some recipes thrown in, or a cookery book that uses travel within a particular region as the focal point. The end result is that it fails to be much of either.The pictures in this book are very nice (although mostly about people and places rather than food), and some of the facts about various ethnic minorities are somewhat interesting, but neither of these is why I bought the book. There is very little in the way of in depth analysis of food traditions, styles, philosophies or techniques and the recipes that are provided are, frankly, not that impressive. I can't help get the feeling that this pair went on a great trip and decided to capitalize on it by compiling a set of recipes that 'attempt' to capture the flavors if the places they visited. Serious 'foodies' will probably be disappointed.
5.0 out of 5 stars
Tasty!,
By Kimberley (Winnipeg, Manitoba Canada) - See all my reviews
This review is from: Beyond the Great Wall: Recipes and Travels in the Other China (Hardcover)
In Beyond the Great Wall, Jeffrey Alford and Naomi Duguid share with us some of their travels in the border areas of China: Tibet, Xinjiang, Inner Mongolia, etc. Their approach is similar to their other books: they talk about some of the places they've been and people they've met, and they share recipes they collected along the way. Beyond the Great Wall is a combination travel book and cookbook, gorgeously illustrated with the authors' photographs.I enjoyed the travel information and the photographs, but what I am chiefly interested in is the food. The recipes represent the food Alford and Duguid actually ate on their travels, food from people's homes and small family restaurants, not expensive restaurant fare. Some recipes surprised me at first, such as a tomato salsa from Guizhou, but a little thought reminded me that the Chinese have adopted foods from other places just like every other culture on Earth. In most cookbooks, I find only one or two recipes that I really enjoy, but in this one there were many. Two have even become family favourites that show up repeatedly on our dinner table: Stir-Fried Stem Lettuce Lhasa-Style (we usually make it with pea tendrils instead of stem lettuce, per the authors' suggestion) and Dai Grilled Chicken. If you like Chinese food, but are tired of the same old Chinese restaurant recipes, I highly recommend this book.
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