Beyond the Great Wall by Naomi Duguid

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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.

About Naomi Duguid

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Jeffrey Alford and Naomi Duguid, travelers, cooks, photographers, and writers, have worked together since they met in Tibet in 1985. They are the authors of six books and have contributed frequently to "Food & Wine", "Food Arts", and many other magazines. They were part of the award-winning PBS series "Baking with Julia" and contributed to the book of the same name; they also appeared in the Food Network series "Baker's Dozen". They guest-teach at a number of cooking schools and frequently give slideshow lectures about food traditions around the world. Their stock photo library, Asia Access, specializes in images of food, agriculture, and traditional cultures. They live in Toronto. Naomi Duguid is a photographer, writer, world traveler, and great cook. She is a contributing editor of "Saveur" magazine and writes the bimonthly "Global Pantry" column in "Cooking Light". She conducts an intensive cultural-immersion-through-food course in Chiang Mai, Thailand, called Immerse Through. 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 often explore home-cooked foods in their cultural context.""
Published May 1, 2008 by Artisan. 376 pages
Genres: Travel, Cooking. Non-fiction

Unrated Critic Reviews for Beyond the Great Wall

Publishers Weekly

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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.

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ForeWord Reviews

Beyond the Great Wall takes us inside the kitchens of Inner Mongolia, Tibet, Yunnan, and other far off regions, showcasing “the diversity, the ingenuity, the resourcefulness, the incredible depth of history, tradition, and culture—all of these things make food in China, and eating in China, one o...

Apr 11 2008 | Read Full Review of Beyond the Great Wall

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