Beyond The Great Wall
I am a huge fan of Canadian husband-wife team Naomi Duguid and Jeffrey Alford.Â
Naomi Duguid and Jeffrey Alford
Â I own every book they have written and literally savour and devourÂ
every word, photograph and recipe in their books.
Â Having traveled about India many times during the last 20 years this book is both authentic and a delight to all who have either been to India, lived there or dream of going there.Â The recipes are excellent and the photos capture the personality of this diverse country.Â Here are a couple recipes from this book:
Sri Lankan Village Salad
1 small seedless cucumber, peeled and thinly sliced
1 tablespoon kosher salt
1/3 cup thinly sliced shallots
1 green cayenne chili, finely chopped
1 red cayenne chili, finely chopped
Â½ teaspoon fine sea salt
Â½ teaspoon freshly ground pepper
2 tablespoons rice vinegar or fresh lime juice
2 tablespoons coconut milk.
1. Place the cucumber slices in a colander, sprinkle with the kosher salt and set aside for 30 minutes. Rinse gently and pat dry.
2. In a shallow bowl, combine the cucumber, shallots, chilies, sea salt and pepper. Gently toss in the vinegar and coconut milk. Serves 4.
Baked Goan Fish with Fresh Green-Chili Chutney
For the chutney:
2 cups cilantro, leaves and stems
6 green cayenne chilies, coarsely chopped (4-5 chilies can be substituted to reduce the heat)
8 cloves garlic, chopped
2 teaspoons minced ginger
1 cup fresh or frozen grated coconut
1 teaspoon cumin seeds
3 tablespoons lime juice
1 teaspoon sugar
1 teaspoon kosher salt, plus more to taste
For the fish:
One 1 Â¾ - to 2-pound firm-fleshed fish, like pickerel, trout or red snapper, cleaned and scaled
Â¼ cup vegetable oil
2 tablespoons lime juice
1 tablespoon fine sea salt.
1. For the chutney, place the cilantro, chilies, garlic and ginger in a food processor and process to a paste. Add the coconut and blend. Transfer to a bowl. Lightly crush the cumin seeds with a mortar and pestle or a spice grinder and then add to the chili mixture. Stir in the lime juice, sugar and salt. Add more salt to taste.
2. Place a rack in the center of the oven and preheat the oven to 400 degrees. Wash and dry the fish. On each side of the backbone, cut a deep slit down the length of the fish. Line a rimmed baking sheet or roasting pan with foil and spread with 3 tablespoons of oil. Rub the fish with the lime juice and salt. Using Â½ cup of chutney, stuff it into the slits and put the remainder in the cavity. Lay the fish on the foil. Pour the remaining oil over the top of the fish. Cover the fish with foil and crimp together the top and bottom pieces to make a packet.
3. Bake for 30 minutes, depending on the size and thickness of the fish. The fish is done when the thickest part yields a little to the touch or the flesh flakes with a fork. To serve, lift sections of the top fillet off the bone; when the first side is finished, flip over the fish to serve the second fillet. Serve warm or at room temperature with the pan juices and additional chutney. Serves 4. All recipes adapted from "Mangoes and Curry Leaves," by Jeffrey Alford and Naomi Duguid.
Hot Sour Salty Sweet for me is a re-visit to many of the places I love in Southeast Asia.Â The recipes are quite authentic!
I love this book of flatbreads of the world.
When I heard there was a new volumne, Beyond the Great WallÂ from this amazing couple I eagerly waited for its release.Â I have traveled various regions of China over the years, but this book gives us glimpses into remote somewhat unknown regions of this county.
From the publisher
Beyond the Great Wall is a bold and eye-opening new book of magnificent photos, unforgettable stories, and exotic home cooking from the most ethnically diverse, geographically varied, and intriguing regions of China.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, and Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppes of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou.
The peoples who live in these regions are culturally distinct, with their own histories and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid â who first met as young travelers in Tibet â brings home the enticing flavors of this other China.
"With enticing recipes, engaging stories, and magnificent photographs, Beyond the Great Wall gives us thrilling insight into the fascinating world of the outlying regions of China." - Claudia Roden, author of Arabesque
"This beautiful book - a labor of love by two knowledgeable and intrepid food pilgrimsâgives a vivid, personable portrait of the cultures and flavors of the vast areas of China inhabited by non-Han minority peoplesâTibetans, Mongolians, and so on." - Robert Thurman, author of Jewel Tree of Tibet and President, Tibet House U.S.
A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.
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 the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguidâwho first met as young travelers in Tibetâbring home the enticing flavors of this other China.
About the Author
Jeffrey Alford is a photographer, writer, world traveler, and great cook. His first book, Flatbreads and Flavors: A Baker's Atlas, won the 1996 James Beard Award for cookboook of the year and the IACP Julia Child Award for best first book. With Naomi Duguid, he is also the author of HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, and Mangoes and Curry Leaves. Alford's articles and photographs frequently appear in Food & Wine, Eating Well, and Gourmet magazines. His stock photo agency, Asia Access, is based in Toronto, where he lives with his wife and partner, Naomi Duguid, and their sons, Dominic and Tashi, when they are not on the road. Naomi Duguid is a photographer, writer, world traveler, and great cook. Her first book, Flatbreads and Flavors: A Baker's Atlas, won the 1996 James Beard Award for cookbook of the year and the IACP Julia Child Award for best first book. With Jeffrey Alford, she is the author of five subsequent well-received cookbooks: HomeBaking, Seductions of Rice, Hot Sour Salty Sweet, and Mangoes and Curry Leaves. Duguid's articles and photographs frequently appear in Food & Wine, Eating Well, and Gourmet magazines. Her stock photo agency, Asia Access, is based in Toronto, where she lives with her husband and partner, Jeffrey Alford, and their sons, Dominic and Tashi, when they are not on the road. For over 25 years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends, and taking lustrous photographs. Beyond the Great Wall is a rich mosaic of recipes, photos, and stories.
Their books have been translated to various languages