Beyond the Great Wall by Jeffrey Alford and Naomi Duguid

Stepping beyond the familiar Chinese cuisines, Beyond the Great Wall by Jeffrey Alford and Naomi Duguid explores the flavors and foods of the outlying areas of China, including Tibet and Xinjiang in the far west of the country. Authentic recipes, gathered by the authors over a series of visits to China over the past 20 years, are “translated” for the Western kitchen (no need to go looking for camel meat!)

However, this is much more than a cookbook; stories of the adventures and people that were met along the way are scattered throughout the book. The photography is spectacular – there are the usual mouth-watering close-ups of delicious dishes, but there are also sweeping views of the landscape, intimate portraits of the people, and a careful recording the customs and practices of this distant land.

Part cookbook, part travel book, part cultural education, Beyond the Great Wall will feed the soul as well as the body.

New England Soup Factory Cookbook by Marjorie Druker

New England Soup Factory CookbookJust in case you hadn’t noticed, we’ve been having a dozy of a winter with rain, freezing rain, snow and sub-zero temperatures all making headlines. And, I hate to be the one to tell you this but warmer temperatures are still a few weeks away for the Midwest.

What better time for the warmth and comfort of homemade soup? The New England Soup Factory Cookbook by Marjorie Druker will provide you with dozens of ideas. Soups as varied as “Wild Mushroom and Barley” and “Curried Crab and Coconut” as well as familiar favorites such as “New England Clam Chowder” will inspire you. Luscious photos may tempt you to chew on the pages (please don’t) and the stories of the restaurant (a long-time favorite located in Boston) will keep you entertained.

It just might be enough to get you through those last few weeks of cold and snow.