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| Beyond the Great Wall: Recipes and Travels in the Other China | 
 enlarge | Authors: Jeffrey Alford, Naomi Duguid
Publisher: Artisan
Category: Book
List Price: $40.00
Buy New: $20.00
You Save: $20.00 (50%)
Buy New/Used from $20.00
Avg. Customer Rating:  (12 reviews)
Sales Rank: 7493
Languages: English (Original Language), English (Unknown), English (Published)
Media: Hardcover
Number Of Items: 1
Pages: 376
Shipping Weight (lbs): 4.8
Dimensions (in): 11.4 x 9.9 x 1.3
ISBN: 1579653014
Dewey Decimal Number: 641.59515
EAN: 9781579653019
ASIN: 1579653014
Publication Date: May 1, 2008
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 It's a cookbook July 2, 2008
12 out of 15 found this review helpful
To the gentleman from china with the one-star rating. Patriotism can be a good thing. But this is a cookbook -- it's not a political tract. I own all the cookbooks this pair of folks has put out. They're wonderful writers, photographers and cooks. They show us all part of the world we'll never get to see.
Do they have opinions about Tibet ... quite possibly. I haven't received the book yet. But you waste your energy is posting a review like you did. It works against you, sir, and undercuts your cause. Reasonable people can disagree about the China/Tibet situation (can't they?). But to think that this cookbook is being released now to make a statement against China is just not plausible. China has plenty to be proud of (as the authors have shown in several of their earlier books). Your review does not reflect well on China.
 Shangri La June 26, 2008
0 out of 3 found this review helpful
A taste of the Real China, from one who has travelled there on numerous occasions, a true Shangri La experience
A different cookbook June 14, 2008
7 out of 9 found this review helpful
Not only a marvelous recounting of fascinating travels, but in addition an interesting cookbook and recipes of foods that one would possibly overlook as Chinese. The images are superb of the not only the food, but the area and people, adding an additional dimension. If one has any interest in Asian ethnic foods, this book is well worthwhile having in your library.
Beyond The Great Wall... Is Beyond a Great Cookbook! May 28, 2008
14 out of 19 found this review helpful
Watch Video Here: http://www.amazon.com/review/R2WGMJBM41SKM Beyond the Great Wall... Beyond a Great cookbook.Beyond the Great Wall: Recipes and Travels in the Other China
Dazzling recipes and a wonderful ranging conversation with well-traveled, forthright friends May 20, 2008
13 out of 16 found this review helpful
As the Introduction states, the world's borders would look very different if based upon food and culture. Chinese Muslims don't eat pork, and in rural Tibet, chicken is considered inedible. There are papayas in the south of China, and millet in the hot arid regions.
Beyond The Great Wall layers many elements on a strong foundation of interesting recipes - maps, food anthropology, and travel notes, generously illustrated with the authors' truly spectacular location photos, and evocative studio photos by Richard Jung, each carefully captioned.
The recipes require few special ingredients, and when they do, the resulting combination is a revelation, such as chile paste spiked with Sichuan peppercorns, or pomegranate-marinated lamb kebabs. Each recipe is thoughtfully introduced with suggestions for meal combinations, the dish's origin, thoughts on timing and ease of preparation. Eating your vegetables will be more interesting with new takes on salad, soup and vegetable sides. The Beef-Sauced Hot Lettuce Salad was a huge hit in my house when I was recipe-testing for the authors.
The bread chapter includes flatbreads, a loaf baked in a lidded pot, and little stuffed breads. For experienced noodle-makers, the variations in shaping and saucing are fascinating. For those new to handmade noodles, the pinch method in Earlobe Noodles provides an easy introduction.
The book doesn't pretend to be a catalog of "authentic" recipes, which would have us searching for riverweed or camel meat, and drying yak cheese on a yak-dung fire. Rather, this is a cookbook for those who want to enjoy foods and flavors from that part of the world, respectfully translated into the Western kitchen. And for those interested in tasting at the source, there is advice on planning a trip and sample itineraries. Fans of the authors' previous books will appreciate that the travel stories are attributed to either Naomi or Jeff. Finally, the Glossary is a good read in itself - how sprouting changes the nutrients in beans, or how to choose and make the most of Sichuan peppercorns.
My advice: buy this book and engage it like you would a wonderful ranging conversation with well-traveled, forthright friends.
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