Go Back
Print this page

Search

naomi duguid

cookbook club

Tibetan Bone Broth

This useful broth is called ruthang in Tibetan. It’s traditionally made by simmering yak bones, for which we substitute oxtail or beef shank. (registration required)
July 2008
Keywords
chinese,
jeffrey alford,
naomi duguid,
beyond the great wall,
cookbook club
cookbook club

Market-Day Omelet

This fabulous light-as-air tomato omelet quickly is cooked in a wok. (registration required)
July 2008
Keywords
chinese,
jeffrey alford,
naomi duguid,
beyond the great wall,
cookbook club
cookbook club

Ginger and Carrot Stir-Fry

This is an ideal fall and winter dish, and a great way to prepare carrots. (registration required)
July 2008
Keywords
chinese,
jeffrey alford,
naomi duguid,
beyond the great wall,
cookbook club
cookbook club

Silk Road Tomato-Bell Pepper Salad

We eat this salad as a cooling accompaniment to flavored rice and meat. (registration required)
July 2008
Keywords
chinese,
jeffrey alford,
naomi duguid,
beyond the great wall,
cookbook club