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Beyond the Great Wall - Jeremy Alford and Naomi Duguid

liuzhou

By liuzhou
in Cookbooks & References

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TicTac

TicTac

Posted
Posted
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

liuzhou

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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.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Alex

Alex

Posted
Posted

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. ;-}

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

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Anna N

Anna N

Posted
Posted
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. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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liuzhou

liuzhou

Posted
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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.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 4 months later...
eugenep

eugenep

Posted
Posted

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. 

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