|Amazon Price||New from||Used from|
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.
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.
I first saw this book before traveling and living in China. The pictures are enthralling and beautiful, and I love the concept. Read morePublished 15 months ago by Jerms
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 !!Published 17 months ago by mark mckenna
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). Read morePublished 19 months ago by Cricket
Wish I had purchased this before we went to China. Great insight into China both travel and cuisine. Gorgeous pictures.Published 19 months ago by Amazon Customer
i am still reading it but is not what I thought it would be. It was more about history than recipes..Published 19 months ago by Pete Matheny