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jeffrey alford
cookbook club
Sticky Rice
Sticky rice is a special variety of rice, with opaque white grains rather than the translucent grains of most raw rices. (registration required)
July 2008
- Keywords
- chinese,
- jeffrey alford,
- naomi duguid,
- beyond the great wall,
- cookbook club
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
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