Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Qty:1
  • List Price: $40.00
  • Save: $9.45 (24%)
Only 8 left in stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Beyond the Great Wall has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Very Good
Comment: Tight Spine. No Writing Or HiLights. Small Tear On Dust Jacket Edge. Otherwise Excellent Condition. Good Customer Service. Fast Shipping.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Beyond the Great Wall Hardcover – May 1, 2008

4.2 out of 5 stars 46 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$30.55
$19.94 $6.88

Featured Asian cuisine cookbooks
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
$30.55 FREE Shipping. Only 8 left in stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Beyond the Great Wall
  • +
  • Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
  • +
  • Burma: Rivers of Flavor
Total price: $85.89
Buy the selected items together

Editorial Reviews

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.

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.

NO_CONTENT_IN_FEATURE

Kindle在,书未老,阅读解乡愁
在这里找到你心仪的中文图书,一键下单,转瞬即得,欢迎访问 Kindle中文电子书店.

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  See all reviews (46 customer reviews)
  • Amazon Best Sellers Rank: #244,886 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Cassandra Kobayashi on May 19, 2008
Format: Hardcover
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.
Read more ›
Comment 54 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Despite the glossy cover, this cookbook has been over 20 years in the making. It dates back to the authors' travels in tibet in the 80s, and then when plans for the book were made by their book agent, of further research trips in the 00s. Having visited China during the same timeframe dating to the 80s, I can attest to the wonderment of discovering the "other" China, of meeting caucasian chinese citizens from turkic tribes who speak perfect mandarin, of tasting perfect kebobs and roasts from mongolian and muslims cooks, of the religious mysticism of tibet. and it is this exotic "other" china on which this book is based on.

Since authentic cookbooks of even relatively well known minorities such as tibetans are hard to come by in english (and I suspect in chinese as well), it is a real treat to discover the cuisines of the uighurs and the mongols, and the dai and the hani, albeit for the most part reverse-engineered by the authors. Interspersed between the recipes are the authors' travel anecdotes of varying quality.

Indeed, it is their traveller's perspective passing through and re-engineering the dishes that admittedly exposes my own bias and ultimately my reservations about the book. With the bar for cookbooks set ever higher, the gold standard is for ethnic cookbooks to be written by cultural residents in the locales where the food is from, whether native or adopted, these people have had presumably years of experience making the food, as well as, the language skills and acumen(to get published!) in order to communicate this to us in the western mass market.
Read more ›
1 Comment 51 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I had high hopes for this book, of finding interesting and exotic recipes from inner Asia and the Himalayas, etc. It's a good idea for a cookbook. However, the reality of it doesn't live up to the idea. The recipes aren't really that interesting. For example, there is a Tuvan recipe. Tuva! Most people don't even know of Tuva! However, when you turn to the recipe, the authors say that they're not sure if this is really a Tuvan recipe or a Khazakh one. And it turns out just to be basically a noodle and meat dish. Yawn. If they wanted to get interesting, they should have included a reindeer meat dish from Tuvan reindeer herders.

The book does have a lot of historical and geographical information, though, which I think is good for a book like this. For example, there is a chart of Asian language groups (Altaic-Turkic-Mongolic, etc), which you wouldn't normally expect in a cookbook, but which makes it more interesting to read a cookbook like this. And this is really what this cookbook is for: sitting on the couch and touring Asia in your lap rather than cooking up a storm of interesting foods. The book is very large and heavy and makes an extremely impressive coffee table book. Get it for that, but not for culinary satisfaction.
1 Comment 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
People should put aside any political thoughts about this book. It is a beautiful book and travelogue by the authors who have extensively travelled in the area and write the text portions based on their own experiences. I found no strong hints of any political agenda. What I found instead was an extremely interesting commentary on the wildly varied peoples of China - from all regions lesser known - including Tibetans. The photographs are stunning, showing the beauty of these people. The recipes are simple and easily followed even for those of us who don't always have access to exotic ingredients (alternatives are given). The book makes me want to visit these areas, meet these people and eat the food. What can be bad about that?
Comment 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Beyond the Great Wall
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Beyond the Great Wall