Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Author: Ivan Orkin,Chris Ying
Publisher: Ten Speed Press
ISBN: 1607744473
Category: Cooking
Page: 224
View: 6831
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramenchronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
How Political Crisis in Japan Spawned a Global Food Craze
Author: George Solt
Publisher: Univ of California Press
ISBN: 0520282353
Category: Cooking
Page: 222
View: 4652
A rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.
'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.
The only snow in Key West this Christmas is Hayley Snow, food critic for Key Zest magazine, who is not getting time off for the holiday…or time off from murder. It may be Christmastime, but thoughts of peace on earth, good will toward men, don’t seem to extend to the restaurant biz. Hayley has been assigned to interview Edel Waugh, chef/owner of Key West’s hottest new restaurant. But off the record, Edel reveals someone’s sabotaging her kitchen and asks Hayley to investigate. Things heat up fast when the restaurant is set on fire—and a body is discovered in the charred wreckage. Is someone out to destroy the chef’s business—or actually kill her? Amid holiday festivities like the lighted boat parade and visiting relatives who stir up mixed emotions, Hayley needs to smoke out an arsonist and a killer who may turn up the heat on her next… INCLUDES RECIPES!
Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together
Author: Jonathon Sawyer
Publisher: N.A
ISBN: 1592539637
Category: Cooking
Page: 144
View: 3058
Provides parents and children the opportunity to learn to make noodles from around the world including Japanese ramen, Italian spaghetti, Southeast Asian stir-fries, and classic American mac and cheese.
Alles, was man braucht, um ohne tierische Produkte gut zu kochen
Author: Cornelia Schinharl
Publisher: GRÄFE UND UNZER
ISBN: 383384311X
Category: Cooking
Page: 144
View: 2750
Heißt Basic, ist basic: tierfrei kochen mit Genuss-Rezepten und hilfreichem Vegan-Know-howDas Neueste aus der Basic-Küche, für alle, die schon immer wissen wollten, was Veganer Gutes essen. Wie schmeckt das - ohne Fleisch, Eier und Milchprodukte? Kann ich das auch? Und: Was muss ich dazu wissen? Vegan Basics aus der erfolgreichen GU Basic cooking-Reihe bringt die Trendküche unserer Zeit locker-sympathisch auf den Punkt: kompetent erklärt und leicht nachzukochen - vor allem für Einsteiger. Mit handfesten Einkaufstipps und einfachen Rezepten rund um den Tag geht es auf Entdeckungstour in die vegane Genusswelt. Das Tolle: An jeder Ecke gibt es neue, spannende Aromen-Kombinationen zu entdecken. Blattsalate mit Melone und Erdnüssen, Erbsen-Hummus oder Ofen-Tofu mit Limetten-Kräuterkruste sind dabei nur drei von vielen leckeren Überraschungen. Am Ende dieser Reise weiß man, was Veganer essen. Alles, was wir auch lieben: natürlich. einfach. gut! Das steckt im Buch: Know how Wir gehen einkaufen 17 vegane Lieblinge Eiweiß in Form: Tofu & Co Noch mehr Eiweiß: Seitan und Lupine Minis ganz groß: Getreide und Hülsenfrüchte Für kluge Köpfe: Nüsse und Kerne Frühstück & Snacks Vorspeise, Mezze, Antipasti Salate & Suppen Zum Sattessen Süßes
Mein Name ist Jim Brodie. Ich bin in Tokio aufgewachsen, lebe in San Francisco und verbringe meine Zeit vor allem damit, antike Vasen zu reparieren. Ab und zu helfe ich der Polizei. Heute Nacht haben sie mich nach Japantown gerufen. Eine japanische Familie wurde auf brutale Weise hingerichtet. Doch das ist nicht alles. Am Ort des Verbrechens fand ich ein japanisches Schriftzeichen – dasselbe Zeichen, das vor drei Jahren bei meiner ermordeten Frau entdeckt wurde. Dies wird der Fall meines Lebens, der Fall, den ich lösen muss, koste es, was es wolle ...
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
