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

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Overview


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 ...

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

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Overview


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.

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  • Beyond the Great Wall
    Beyond the Great Wall  

Editorial Reviews

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.

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Product Details

  • ISBN-13: 9781579653019
  • Publisher: Artisan
  • Publication date: 5/1/2008
  • Pages: 376
  • Sales rank: 814,487
  • Product dimensions: 10.13 (w) x 11.31 (h) x 1.25 (d)

Meet the Author

Naomi Duguid is a writer, photographer, great cook, and intrepid traveler who explores the world through the lens of food. She is a contributing editor of Saveur magazine and writes the bimonthly “Global Pantry” column in Cooking Light. Every winter she conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called ImmerseThrough, and also guides a food-focused tour to Burma. Duguid is the author of, most recently, Burma: Rivers of Flavor. Her earlier books, all co-written with Jeffrey Alford, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Her weekly posts at www.naomiduguid.blogspot.com explore ideas about food and life; she can be reached at naomiduguid.com. Her next project is a book that celebrates Persian culinary traditions, tentatively titled The Persian World.

Jeffrey Alford is a writer and photographer based primarily in northeast Thailand and Cambodia. He plants and harvests rice each year; helps raise frogs and several varieties of fish; and happily struggles along in three languages: Central Thai, Lao Isaan, and Northern Khmer. His forthcoming book, to be published in 2014, is tentatively titled How Pea Cooks: Food and Life in a Thai-Khmer Village. His earlier books, all co-written with Naomi Duguid, are Flatbreads and Flavors;HomeBaking; Seductions of Rice; Hot Sour Salty Sweet; Mangoes and Curry Leaves; and Beyond the Great Wall. Jeffrey is currently developing a series of intensive culinary tours through northeastern Thailand and western Cambodia (the Angkor Wat area) under the name of Heritage Food Thailand.

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Read an Excerpt

Dai Carrot Salad

There is so much good cooking in the small city of Jinghong in southern Yunnan province that it would take a long time to feel well acquainted with all that is there. Restaurant-hopping in the warm tropical evenings of Jinghong is lots of fun, but even better are the morning and afternoon markets, where there is an incredible variety of prepared foods to choose from. This carrot salad is one such dish: colourful and full of flavour.

1 pound large carrots
About 2 tablespoons Pickled Red Chiles (page 34) or store-bought pickled chiles, cut into 1/2-inch slices
3 scallions, smashed and sliced into 1/2-inch lengths
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon roasted sesame oil
1/2 teaspoon salt, or to taste
2 to 3 tablespoons coriander leaves, coarsely chopped

Peel the carrots. Using a cleaver or chef's knife, slice them very thin (1/8 inch thick if possible) on a 45-degree angle. You should have 3 cups.

In a medium saucepan, bring 4 cups of water to a boil. Toss in the carrot slices and stir to separate them. Cook just until slightly softened and no longer raw, about 3 minutes. Drain.

Transfer the carrots to a bowl and let cool slightly, then add the chiles and scallion ribbons and toss to mix.

Whisk together the soy sauce, rice vinegar, and sesame oil. Pour over the salad while the carrots are still warm. Stir or toss gently to distribute the dressing, then turn the salad out onto a serving plate or into a wide shallow bowl.

Serve the salad warm or room temperature. Just before serving, sprinkle on the salt and toss gently, then sprinkle on the coriander and tossagain.

Serves 4 as a salad or appetizer



Green Tea Shortbread with Poppy Seeds

Cookies of various kinds have long been available in China, and packages of cookies find their way to remote corners beyond the Great Wall. Our dear friend Dawn-the-baker, an intrepid cook and traveler, came across shortbread with poppy seeds when she was in Yunnan in the spring of 2000. We asked her to figure out a version of it for this chapter, and here it is, delectable and attractive shortbread, flavoured with ingredients local to southern Yunnan: poppy seeds and green tea.

The recipe calls for butter, but in Yunnan lard is the more available and local shortening; substitute lard for the butter if you wish. Use any green tea you like, and grind it to a powder in a food processor or spice grinder, or using a mortar and pestle. The tea gives the rich sweet shortbread an enticing bitter edge.

1/2 pound (2 sticks) unsalted butter, well softened and cut into small chunks
1/2 cup sugar, plus 2 tablespoons for topping
Generous 1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon rice flour
2 tablespoons finely ground green tea (see headnote)
1/4 cup poppy seeds

Position a rack in the center of the oven and preheat the oven to 325° F.

Using a mixer on medium speed, cream the butter, the 1/2 cup sugar, and the salt until pale and fluffy. With the mixer on low speed, gradually add the all-purpose flour, rice flour, tea, and poppy seeds. The dough should start to come together like moist pie pastry and form into clumps. Alternatively, if using a wooden spoon, cream the butter, 1/2 cup sugar, and salt in a bowl until pale and fluffy. Gradually add the flours, tea, and poppy seeds, beating well after each addition, until the dough is well blended and forming clumps.

Press the dough into a 9-inch square baking pan, removing any air pockets. Prick with a fork, pricking right through to the pan, making rows of marks spaced 1/2 inch apart. Then cut into fingers 1 1/2 inches by 1/2 inch or into 1-inch squares.

Bake until the edges of the shortbread pull away from the sides of the pan and the top is touched with brown, 30 to 35 minutes.

Cut the shortbread again while still in the pan. Sprinkle on the 2 tablespoons sugar, then carefully lift the shortbread out and place on a rack to cool.

Makes about 100 shortbread fingers or about 80 small squares
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  • Anonymous

    Posted September 8, 2013

    A Shattered Begining ~ Prologue

    Three days swim and a full moon cycle trot left to the Island of the Owls, Ga' Hoole, thrived the three packs of the MacLane clan. The Pack of Dancing Water, the Pack of Wading Caribou, and the Pack of the Rising Moon. The MacLane clan cheiftain was named Lane MacLane, the mother of Liam MacLane. These wolves lived happily amongst each other.<p> "Another malcadh. How unforunate." The Obea muttered to herself as she reached down to grasb the small pup in front of her. She trudged out of the camp, seeking out a tummfraw in which she could put the pup where it would surely die. She spotted a piece of ice, just about to break off. Satisfied, she set the pup down. She trotted away, and never looked back. <p>A couple moons earlier, a healthy litter of pups was born to Lane MacLane and Creakle MacLane. As the happy parents watched the warm wriggling bodies, they named them. Liam, Forn, and Gwynneth.<p>That's all so far. This story is based off a serios of books called Wolves of the Beyond.

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