Georgia Freedman, Author at The Mala Market

Georgia Freedman

Georgia Freedman is a California-based journalist, editor and cookbook author. She first visited in China in 2000, to study at Tsinghua University, then later moved to Kunming to research the foodways of Yunnan Province for her cookbook, Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province (Kyle, 2018).

Georgia’s work has appeared in a variety of publications, including Food & Wine, the Wall Street Journal, Saveur, Afar and Simply Recipes. Formerly the managing editor of Saveur, she has also edited for Afar, Epicurious, TripAdvisor and other food- and travel-focused publications and companies and has authored or co-authored four cookbooks.

Beef, Lamb & Game

Georgia Freedman

Uyghur Roast Lamb (Kao Yang Tui, 烤羊腿) From Anna Ansari’s ‘Silk Roads’

Yunnan Cold Rice Noodle Salad (Liangban Mixian, 凉拌米线,)

Yunnan Summer Squash Stewed With Black Cardamom (Caoguo Men Xiaogua, 草果焖小瓜)

Yunnan Grandma’s Potatoes (Laonai Yangyu, 老奶洋芋)

Southern Yunnan-Style Beef Noodle Soup (Niurou Mixian, 牛肉米线)

Zhuang-Style Beer-Stewed Duck From Eastern Yunnan (Huangjiong Ya, 黄炯鸭)

Yunnan-Style Quick-Cooked Pork With Scallions and Garlic Chives (Xiaochao Rou; 小炒肉)

Yunnan Stir-Fried Mushrooms With Sichuan Pepper Oil (Huajiao You Chao Pinggu; 花椒油炒平菇)

Hui-Style Stir-Fried Beef With Pickles (Suancai Chao Niurou; 酸菜炒牛肉)