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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.
Product 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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76% buy the item featured on this page: Beyond the Great Wall: Recipes and Travels in the Other China CDN$ 44.10 |
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7% buy Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia CDN$ 37.80 |
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6% buy Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent CDN$ 44.10 |
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5% buy Flatbreads & Flavors: A Baker's Atlas CDN$ 16.37 |
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