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COOKING SOUTH OF THE CLOUDS: Recipes and Stories from China´s Yunnan Province by food and travel writer Georgia Freedman offers a tour of Yunnan´s many foods.

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From the famed Crossing the Bridge Noodles to dishes like spiced chicken grilled in banana leaves, Cooking South of the Clouds will introduce cooks to a side of Chinese cooking still relatively unknown outside of the country itself.

China´s Yunnan Province is the most geographically, biologically and ethnically diverse region in China.Stretching from the Himalayan plateau to the subtropics, the province is home to thousands of species of plants and animals as well as twenty-four of China´s minority groups. As a result, Yunnan is one of the most culinary interesting and delicious places on earth, with a wide variety of cuisines and flavours all packed into one small province.

Each chapter in the book covers a different area featuring its classic recipes such as Tibetan momo dumplings from the north, grilled chicken with chillies and fresh herbs and the famed ´crossing-the-bridge´ noodles from the south, fried rice with ham, potatoes, and peas from the east and roasted eggplant salad with tomatoes and herbs from the west, near the Burmese border.

Complete with profiles of local cooks, artisans and farmers, as well as breath-taking location photography, Cooking South of the Clouds takes you on an unforgettable journey through the land of Shangri-La and presents a whole new world of flavours.

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Freedman, Georgia

Georgia Freedman is a food and travel writer whose articles have appeared in Wall Street Journal, Saveur, Lucky Peach, Rodale´s Organic Life, and Zester Daily. She has been traveling to China to learn about the country´s culture and food since 2000. Freedman lived for two years in Yunnan, and has returned regularly,
documenting her experiences at chinasouthoftheclouds.com.

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