Beyond the Great Wall - Jeremy Alford and Naomi Duguid

[TicTac]

59 minutes ago, liuzhou said:

 

Wow!

 

Thanks, but I now have the information I needed. I didn't realise more than one perosn here would have the book, never mind a signed copy.

I was not sure if you had the knowledge you sought as I was a bit late to the party.  It was years ago that we met the authors, a lovely duo and the book is really nicely done.  Happy to help if you need anything further from it.

 

 

[liuzhou]

28 minutes ago, Anna N said:

Who knew we had a topic on cooking from this book?

 Reading through the threads related to this book I became at some point a bit Walt Whitmanish! I both loved and was much disappointed in the recipe for Beef-Sauced Hot Lettuce Salad. 

 

 

 

I did search before I asked but I guess we all know how flawed the search is. It returned nothing.

[Alex]

Peripherally related, in case anyone is interested, Culinary Historians of Chicago will be hosting a Zoom program with Naomi Duguid on November 30. She'll be discussing her upcoming new book,The Miracle of Salt: Recipes to Preserve, Ferment, and Transform Your Food. Perhaps liuzhou could sneak in a question about Chinese minority foods. ;-}

[Anna N]

22 minutes ago, liuzhou said:

 

I did search before I asked but I guess we all know how flawed the search is. It returned nothing.

The idea only occurred to me this morning! I had a vague idea that the book had appealed to a number of members when it was first released. A Google search of the site is much more satisfactory but it may not be available to you. 

[liuzhou]

1 hour ago, Alex said:

Peripherally related, in case anyone is interested, Culinary Historians of Chicago will be hosting a Zoom program with Naomi Duguid on November 30. She'll be discussing her upcoming new book,The Miracle of Salt: Recipes to Preserve, Ferment, and Transform Your Food. Perhaps liuzhou could sneak in a question about Chinese minority foods. ;-}

 

I didn't really have a question about minority foods. My question was about which are discussed in the book. Now I know. But thanks.

[eugenep]

Thanks for pointing out this book. I think it might have a James Beard award too. I'm taking a look at it now and the sauce recipes in the initial pages look pretty solid.