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By Naomi Duguid, Jeffrey Alford

WINNER OF THE 2009 JAMES BEARD starting place foreign COOKBOOK AWARD

WINNER OF THE 2009 IACP most sensible foreign COOKBOOK AWARD

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

In the West, once we take into consideration nutrition in China, what frequently involves brain are the signature dishes of Beijing, Hong Kong, Shanghai. yet past the urbanized jap 3rd of China lie the excessive open areas and sacred locations 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 reside in those areas are culturally detailed, with their very own historical past and their very own specified 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 nutrients, making neighbors and taking lustrous photos. Beyond the good Wall stocks the adventure in a wealthy mosaic of recipes—from principal Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian scorching pots—photos, and tales. essential for each meals lover, and an idea for chefs and armchair tourists alike.

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Example text

Tsai ordered sha-pa-le (see Savory Tibetan Breads, page 214), while I asked for ping sha (see Beef with Mushrooms and Cellophane Noodles, page 280). Her deep-fried breads, small and delicious, came with this mildly spiced tomato chutney. 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.

Substitute 1 tablespoon minced ginger for the dried chile. This chutney pairs especially well with beef dishes. [ P H O T O G R A P H O N P A G E 1 5 3 ] B E Y O N D T H E G R E A T WA L L JOB NO:12-00852 TITLE:BEYOND THE GREAT WALL-ARTISAN/RH EDN (SQ) 200# DTP:39 PAGE:24 21/12/07 10:54:05 TENZIN’S QUICK-PICKLED RADISH THREADS We’ve been struck by how often there’s a little radish included in Tibetan dishes (see Tsampa Soup, page 47, for example). The radishes in Tibet are large and mostly white, like high-altitude cousins of the daikon radish (known also as icicle radish, or by its Hindi name, mooli).

Strip out the seeds, then slice as above and place in a bowl. Bring the hot vinegar, salt, and spice mixture to a boil, then pour over the sliced chiles. Put a small plate or lid on top to weight the chiles down so they stay immersed. Let stand for half an hour or more before draining and serving. B E Y O N D T H E G R E A T WA L L JOB NO:12-00852 TITLE:BEYOND THE GREAT WALL-ARTISAN/RH EDN (SQ) 200# DTP:39 PAGE:34 21/12/07 10:56:16 G U I Z H O U C H I L E PA S T E We love chile pastes and condiments of all kinds.

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