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By Naomi Duguid, Jeffrey Alford

WINNER OF THE 2009 JAMES BEARD beginning overseas COOKBOOK AWARD

WINNER OF THE 2009 IACP most sensible overseas COOKBOOK AWARD

A daring and eye-opening new cookbook with great photographs and unforgettable stories.

In the West, once we take into consideration foodstuff in China, what frequently involves brain are the signature dishes of Beijing, Hong Kong, Shanghai. yet past the urbanized japanese 3rd of China lie the excessive open areas and sacred areas of Tibet, the Silk highway oases of Xinjiang, the steppelands of internal Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who stay in those areas are culturally specified, with their very own heritage and their very own exact culinary traditions. In Beyond the good Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as younger tourists in Tibet—bring domestic the attractive flavors of this different China.

For greater than twenty-five years, either individually and jointly, Duguid and Alford have journeyed everywhere in the outlying areas of China, sampling neighborhood domestic cooking and highway foodstuff, making associates and taking lustrous photos. Beyond the nice Wall stocks the adventure in a wealthy mosaic of recipes—from crucial Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian sizzling pots—photos, and tales. vital for each nutrients lover, and an thought for chefs and armchair tourists alike.

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Extra resources for Beyond the Great Wall

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Slice off and discard the stems of the chiles, then coarsely chop the chiles and add to the other ingredients. Pound or process to a coarse paste. Transfer to a small dish and serve with a small spoon. Makes a scant 1 ⁄4 1 to 2 tablespoons peanut, canola, or vegetable oil 1 tablespoon minced ginger 1 ⁄4 cup minced onion or shallots 1 teaspoon ground cumin 1⁄2 teaspoon ground coriander 1 teaspoon salt 1⁄2 cup teaspoon Chile Oil (page 29), Guizhou Chile Paste (page 35), or store-bought chile paste, or substitute 1 ⁄4 M O N G O L I A N R O A S T E D G A R L I C PA S T E : In northeastern Inner Mongolia, I came across another version of garlic paste, served as a condiment with Beef Hot Pot (page 282).

R igh t : At the huge Tibetan Buddhist monastery of Labrang, in the province of Gansu, the walls around the complex are lined with tall prayer wheels. The devout give each prayer wheel a vigorous turn as they walk past, always circumambulating the temples in a clockwise direction. indd 27 JOB NO:12-00852 TITLE:BEYOND THE GREAT WALL-ARTISAN/RH EDN (SQ) 200# DTP:39 PAGE:27 21/12/07 10:54:44 H A N I C H I L E - G A R L I C PA S T E LHASA YELLOW ACHAR This condiment for rice from the Hani people of the hills of southern Yunnan (see page 316) uses garlic and shallots that are quickly grilled, then pounded to a paste with chiles and salt.

It’s a new thing, the use of a relish or chutney in Tibetan meals; it seems to be connected with the return of Tibetans from India and Nepal. This is a wonderful accompaniment for Cheese Momos (page 212) or other deep-fried snacks, and it makes a good condiment for grilled or roast lamb and pork. 1 ⁄4 teaspoon cumin seeds or ground cumin Heat the oil in a wok or heavy skillet over medium-high heat. Add the cumin seeds and let them crackle and get aromatic, about 20 seconds (or just 5 seconds for ground cumin), then add the onion and chile.

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