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Beyond the Great Wall, by Jeffrey Alford
Get Free Ebook Beyond the Great Wall, by Jeffrey Alford
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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.
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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 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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Product details
Hardcover: 376 pages
Publisher: Artisan; First Edition edition (May 1, 2008)
Language: English
ISBN-10: 1579653014
ISBN-13: 978-1579653019
Product Dimensions:
10.1 x 1.2 x 11.3 inches
Shipping Weight: 4.8 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#288,920 in Books (See Top 100 in Books)
I first saw this book before traveling and living in China. The pictures are enthralling and beautiful, and I love the concept. Being a bit more familiar with the food after my travels around much of Sichuan (where I lived), Yunnan, Guangxi etc., I was hoping to get access and insight into some of my favorites. Unfortunately, many of these recipes are more educated guesses and slightly watered-down adaptations for less-intrepid travelers. And that's a fine intro, just not what I wanted. Also, perhaps since this book was researched, many of the "hard to find" ingredients for recipes that have admittedly been omitted, are now available or easily approximated with similar items, especially if you live near a Chinatown. There are also, with a bit of patience, some amazing bilingual bloggers all around Asia, so I'd probably track those down instead, if you know what you're looking for.
This is such a wonderful book, a joy to browse, and dip into a recipe or a travel story. The photography is breathtakingly beautiful, whether of people, landscapes, ingredients, oh, and yes, the food! More a work of anthropological cuisine than a mere cookbook, Beyond the Great Wall is a cultural and visual feast, a culinary travelogue that sweeps though the astounding variety of the outer, lesser-known areas of China.
This is a beautifully written book with amazing photography, it lives up to the standard that you would expect from Duguid and Alford. The recipes are authentic and the cultural commentary always educational and enjoyable to read.
My household likes to try different foods. Years ago, we were given "Hot Sour Salty Sweet" as a gift and have been enjoying recipes out of it ever since. My husband decided that he wanted a new cookbook and I saw that the authors had done this.... I read the reviews and decided to jump in; I am so glad that I did. We have been enjoying the food since the arrival of this new favorite cookbook. My six year old loves the Mongolian beef and has a great time with all of the dipping sauces. My husband and I are enjoying the mixture of flavors and spices. Fantastic book.
I lived "Beyond the Great Wall" for several years, and the cuisine there is phenomenal (and completely unlike what passes for "Chinese" food in the US). Was thrilled to get this book filled with my favorite recipes from western China. The photos and background info make this equal parts coffee table book and cookbook.
I have all of their books.......visually stunning, great recipes, as much a travel book as it is a cookbook !!.... and I'm a sucker for cookbooks anyway. Buy it !!
My son and daughter-in-law especially love Mongolia, and have traveled extensively in that country. They especially enjoy relationships with tribal people there and experiencing what ordinary people eat. So I ordered this as a Christmas gift for them and they absolutely loved it. I also scanned as much of the book as I had time for myself, and found the cultural stories relating to the recipes as fascinating as the descriptions of foods. It is truly a lovely book, either for 'foodies' or for amatuer cultural anthropologists.
An exceptional book on cultural foods of China with recipes, photographs, a look into cultural habits and customs. Well worth reading formany reasons... and the recipes work!
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