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| #109684 in Books | Alford, Jeffrey/ Duguid, Naomi/ Jung, Richard (PHT) | 2008-05-01 | Original language:English | PDF # 1 | 11.31 x1.25 x10.13l,4.73 | File type: PDF | 376 pages||3 of 3 people found the following review helpful.| Okay, but out of date|By Jerms|I first saw this book before traveling and living in China. The pictures are enthralling and beautiful, and I love the concept. Being a bit more familiar with the food after my travels around much of Sichuan (where I lived), Yunnan, Guangxi etc., I was hoping to get access and insight into some of my favorites. Unfortunately, many of these recipes|From Publishers Weekly|Starred . 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 cookbo
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD
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,...
You easily download any file type for your gadget.Beyond the Great Wall | Naomi Duguid, Jeffrey Alford. Which are the reasons I like to read books. Great story by a great author.
