Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province by Georgia Freedman

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pork with garlic scapes and Sichuan peppercorn oil

    • TrishaCP on June 24, 2021

      This was good but I agree with metacritic about the flavors. I thought it was really interesting that the garlic scapes really seemed to mellow when cooked in the wok. This was helped along by the addition of chile crisp.

    • metacritic on June 19, 2021

      Pretty good. I don't know if the flavors quite marry, but I liked it even as I don't know if I'll make it again. A light and simple dish, made by the garlic scapes.

  • Chicken and chestnut soup

    • metacritic on January 07, 2021

      Thiis is wonderful. The black cardamom provides smoke, the searing of the chicken gives depth, and the chestnut adds an earthy sweetness. This was a big hit.

  • Stir-fried duck with ginger

    • metacritic on January 07, 2021

      I made this with boneless duck breast, a cut I don't like at all. Accordingly, I found this dish really disappointing. The flavors of the ginger and garlic didn't come out at all. I wonder if I would have liked this with duck legs instead.

  • Pickled mustard greens

    • jenburkholder on September 21, 2020

      Very good, add nice flavor to lots of Chinese dishes.

  • Fried kidney beans with fennel

    • jenburkholder on July 21, 2020

      These were tasty, but very rich due to the deep frying. Better as part of a diverse plate than a main component.

  • Grandma's potatoes

    • jenburkholder on July 21, 2020

      These were very tasty and quite simple, a definite repeat.

  • Stir-fried shiitakes with chiles and Sichuan peppercorns

    • jenburkholder on October 31, 2020

      Really good. I omitted the chili flakes, presuming it was going to be hot enough (it was). The citrusy Szechuan peppercorns with the earthy shiitakes and the rich butter... mmm, so good. Definitely recommend - and so easy, and so pantry-friendly.

  • Stir-fried chrysanthemum greens with chile

    • jenburkholder on August 14, 2020

      I thought these were good, but not everyone was sold on the intense, vaguely carroty taste of the greens. That’s an issue with us, though, not with the recipe! A perfectly nice preparation, flavorful side.

    • DayOwl on March 28, 2021

      Well-written recipe, easy to follow, with a nice balance of flavors, not too salty or spicy. I happen to love the herbal taste of chrysanthemum greens and the snap of the hollows stems.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    Walk along with Georgia Freedman and experience the beauty and cuisine of the Yunnan Province.

    Full review
  • ISBN 10 0857834983
  • ISBN 13 9780857834980
  • Linked ISBNs
  • Published Sep 25 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom, United States
  • Publisher Kyle Books

Publishers Text

Yunnan is the other China, the one you do not hear about on the news. It has been called the China "beyond the Great Wall."

Twenty-four of the country's minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, and meteorologically.

On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chiles and Sichuan peppercorns.

Yunnan's food is exciting and unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossing-the-bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border.

Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La and introduces a new world of flavors.

Other cookbooks by this author