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Jeffrey Alford

Jeffrey Alford
Did you know?

Jeffery and Naomi’s latest book, Beyond the Great Wall, won the James Beard Award for Best International Book at the award ceremony in New York on May 4, 2009. It won the same award from the IACP in  April.

Jeffrey Alford
Jeffrey's Featured Recipe
Quick Asparagus Stir-Fry

Click here for recipe

Jeffrey Alford and Naomi Duguid, travelers, cooks, photographers, and writers, have worked together since they met in 1985. Their interest is to understand and appreciate staple foods and daily home-cooked foods in their cultural context. They do much of their travel, food research, and photography in Asia. Their latest book, Beyond the Great Wall: Recipes & Travels in the Other China, takes readers to Tibet, to the Silk Road oases of Xinjiang, to Inner Mongolia, to Yunnan, Qinghai, and to Guizhou, all provinces that lie outside central China and that are home to distinctive cultures and cuisines.

 

Four of Jeffrey and Naomi’s previous books have been award-winners. Flatbreads & Flavors and Hot Sour Salty Sweet both won the James Beard Cookbook of the Year Award (in 1996 and 2001 respectively). Seductions of Rice and HomeBaking, each won a Cuisine Canada Cookbook Award (in 1999 and 2004). Mangoes and Curry Leaves (2005) explores the food and culture of the Indian subcontinent.

 

Jeffrey and Naomi are contributing editors for Saveur magazine and their work has appeared in many food magazines, including Food & Wine, Food Arts, Gourmet, and others. They were the recently the subject of an award-winning one-hour documentary film by Jacques Menard, The Recipe Diaries.

 

They were part of the PBS series Baking with Julia and contributed to the book of the same name; they also appeared in the Food Network series Baker's Dozen.

 

The couple guest-teach at a number of cooking schools and frequently give slide show-lectures about food traditions around the world. Their stock photo library, Asia Access, specializes in images of food, agriculture, and traditional cultures.

 

Jeffrey and Naomi live in downtown Toronto. Their websites are www.hotsoursaltysweet.com and

http://jeffreyalford.blogspot.com/.

Latest Recipes

Basic Sticky Rice

If there is any one food that for us symbolizes the regional cuisines of Southeast Asia, it is sticky rice. It is the staple food, the st...

(1 Votes)

Carrot and Daikon Pickled Salad

This versatile and fresh-tasting salad-pickle-condiment combination will look familiar if you eat regularly in Vietnamese restaurants an...

(1 Votes)

Quick Asparagus Stir-Fry

Asparagus in season is one of life’s great pleasures. In this Nepali stir-fry, it cooks in a simple flavor paste of cooked onion, garlic...

(1 Votes)

Beets with Tropical Flavors

Beets are a common Sri Lankan vegetable, which always catches us a little by surprise. They seem like such hearty, cold-weather root vege...

(1 Votes)

Tiger Shrimp with Onions

The word for “shrimp” in Bengali is chingri, so this is a chingri jhal, or stir-fry with shrimp. The base of the dish is mustard oil fla...

(1 Votes)

Andhra Scrambled Eggs

We eat more eggs, more omelets and scrambled eggs, traveling in the Subcontinent than we do at home. We’re not sure why, but part of it ...

(1 Votes)

Nepali Grilled Chicken

Nepali chefs are famous in the Subcontinent, just like Filipino rock musicians in Asia. Nepali chefs have been cooking restaurant food, ...

(1 Votes)

Cumin-Coriander Beef Patties

This is the best and easiest way we know to eat ground beef—succulent, delicately scented with cumin and coriander, and pretty with fres...

(1 Votes)

Hearty Vietnamese Beef Noodle Soup

Pho (pronounced like the French word for fire, feu) means “noodle,” as well as “noodle soup,” and bo means “beef.” In this classic pho, ...

(1 Votes)

Lime Juice Yin Yang

Simple but elegant, this little condiment is still our favorite combo with beef of every kind, as well as a brilliant way of serving sal...

(1 Votes)

Vietnamese Must-Have Table Sauce

Nuoc cham is the basic Vietnamese sauce that goes on the table at almost every meal. It brings out the flavors of the food and sparks th...

(1 Votes)

Vietnamese Peanut Sauce

Nuoc leo may read like a close cousin of satay sauce, but it’s very distinctively Vietnamese. It's a little chunky and salty, and reddis...

(1 Votes)

Vietnamese Herb and Salad Plate

Xalach dia is an essential part of the Vietnamese table, especially in the south, a wonderful tradition that brings freshness and variety...

(1 Votes)

Spicy Cucumber Salad

In this salad, the cucumbers are first dressed with a little vinegar, then dressed again with hot oil. The contrast of smooth chile-warm...

(1 Votes)

Pickled Bean Sprout Salad

If you look into the kitchen of a Vietnamese restaurant, you will almost always see a very large bucket filled with fresh mung bean spro...

(1 Votes)

Chile-Vinegar Sauce

Serve with stir-fried noodle dishes such as pad thai  or Our Favorite Noodles with Greens and Gravy: a little tart, a little sweet, and ...

(1 Votes)

Pad Thai-Classic Stir-Fried Noodles

Pad thai literally means "Thai fry," and it is the dish many foreigners think of first when they think about Thai food. It’s a satisfyin...

(1 Votes)

Hot Chile Oil

Chile oil is widely sold in Asian markets, but homemade is easy and better tasting. Be sure your chile flakes are bright red, hot, and v...

(1 Votes)

Peppercorn-Coriander Root Flavor Paste

Here the essential flavors of the Thai repertoire all come together: black pepper (prik thai), coriander roots, and garlic, salted with a...

(1 Votes)

Hot and Sweet Dipping Sauce

The classic dipping sauce for grilled chicken, this also makes a simple condiment for sticky rice or grilled pork, lamb, or fish. Serve i...

(1 Votes)

Khmer Chicken Samla with Coconut Milk

Lemongrass features so prominently in Khmer cooking that in local produce markets it is impossible to miss the lemongrass vendors. They ...

(1 Votes)

Spicy Grilled Beef Salad

The name of this substantial dish means “beef with dripping liquid.” The beef is lightly grilled or broiled, then thinly sliced. The sli...

(1 Votes)

Classic Vietnamese Spring Rolls

In Vietnam, deep-fried spring rolls are mostly market and restaurant food. They can be made small or long, but either way, they’re eaten...

(1 Votes)

Pickled Red Chiles

Pickling is an age-old way of storing seasonally available ingredients; it’s also a way of lengthening the time you can keep any fresh in...

(1 Votes)

Pork With Napa Cabbage and Chiles

Jenny’s mother made this stir-fry, hot and beautiful with freshly minced red chiles, and pleasantly crunchy with barely cooked stem lettu...

(1 Votes)

Dai Chile-Fish Soup with Flavored Oil

Behind most Dai houses in the villages of southern Yunnan, there’s a small pond. Fish live there, and when the cook wants fresh fish, she...

(1 Votes)

Dai Flavored Oil

Flavored oils are the cook’s best friend. In Southeast Asia, these oils—others include scallion oil, chile oil, garlic oil, and combinati...

(1 Votes)

Tofu Batons with Hot Sesame...

We first tasted these tofu batons in the Jinghong market in southern Yunnan, sold by Dai women. There, as in nearby Thailand to the south...

(1 Votes)

Chicken Pulao with Pumpkin

The Uighurs share with their close cousins the Uzbeks a delicious pulao tradition. Pulao or pilaf is the name for a rice dish that is coo...

(1 Votes)

Onion and Pomegranate Salad

In this classic Central Asian salad, onions are salted briefly, then rinsed to wash away their sharpness. It’s like an instant pickling, ...

(1 Votes)

Cucumbers in Black Rice Vinegar

Cucumbers are one of the mainstays for people living in the oases of Xinjiang. They’re used as a cross between a salad and a condiment. T...

(1 Votes)

Napa and Red Onion Salad

The summers in Inner Mongolia are brief, and during the rest of the year, fresh green vegetables are in short supply. Like people in Tibe...

(1 Votes)

Uighur Pastries with Pea Tendrils

These deep-fried Uighur pastries are made in the Turpan oasis, in a little shop in the center of town. We haven’t seen them anywhere else...

(1 Votes)

Soy-Vinegar Dipping Sauce

This classic condiment is a must-have if you are serving jiaozi (boiled dumplings). It is also a great accompaniment for noodle soups. Ma...

(1 Votes)

Quick Tomato-Onion Chutney

One day a young Tibetan woman named Tsai and I went out for lunch in Labrang, to a small Tibetan café-restaurant up on the second floor, ...

(1 Votes)

Dai Grilled Chicken

Like their cousins the Lao, the Dai are brilliant at grilling. Here chicken on the bone is slowly grilled over low heat until succulent. ...

(1 Votes)

Sticky Rice

The Dong, like the Dai and many other Tai peoples, are traditionally sticky rice eaters. Even though sticky rice is now more often a fest...

(1 Votes)

Jasmine Rice

Most rice in the south of China is consumed very close to where it is grown. People have a strong feeling of attachment to the rice they ...

(1 Votes)

Dai Tart Green Salsa

Like their cousins the Lao and the Shan, the Dai people of southern Yunnan are brilliant grillers. They use fire not only to cook but als...

(1 Votes)

Dai Carrot Salad

There is so much good cooking in the small city of Jinghong  in southern Yunnan province that it would take a long time to feel well acqu...

(1 Votes)

Lisu Spice-Rubbed Roast Pork

The Lisu are one of many distinctive cultural groups who live in the mountains of southwestern Yunnan province, high above the valleys of...

(1 Votes)

Market Stall Fresh Tomato Salsa

This couldn’t be simpler. Like all simple dishes, it requires good basic ingredients; make it whenever you have access to ripe local toma...

(1 Votes)

Tenzin’s Quick-Pickled Radish Threads

We’ve been struck by how often there’s a little radish included in Tibetan dishes. The radishes in Tibet are large and mostly white, like...

(1 Votes)

Hani Soy Sprout Salad

My favorite parts of the Hani markets in southeastern Yunnan were the long aisles piled high with sprouts. There were chickpea sprouts, s...

(1 Votes)

Tashi’s Doughnut Twists

In Lhasa, and in smaller Tibetan towns in Sichuan, Gansu, and Qinghai, you’ll see stacks of these deep-fried treats for sale, especially ...

(1 Votes)

Tibetan Rice Pudding

This delicious version of rice pudding, known as de-sil in Tibetan, uses broken rice (the lowest grade of rice), which is ideal for the p...

(1 Votes)
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