True to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
Ways with Noodles takes its inspiration from Wagamama's core expertise - noodles: how to cook, serve and eat them. Hugely versatile, noodles turn up in soups, side dishes, as a nest for meat, fish or vegetables, as a bed for curry or in a salad. They can be stir-fried or dressed, or poached in a heady broth, aromatics being provided by freshly chopped herbs. And they are healthy too: high in complex carbohydrates, low in fat, while most recipes make much use of fresh vegetables and fish. Try the mouthwatering recipes, which include Wide-Ribbon Hot-Pot with Seven Vegetables, Chargrilled Chicken, Soba and Miso Soup, and Marinated Salmon Ramen. Look no further for delicious noodle recipes for every occasion, from appetisers to family meals to elegant dinner party dishes.
Would a proper adult ignore the spilt milk under the fridge for weeks? Would a proper adult take three years to post a solitary Christmas card? Would a proper adult have decades-old underwear in active service? Mike Gayle is nowhere near being a proper adult -- even though his tenth wedding anniversary is looming; his second child is due any moment; and in less than twenty-four hours he is going to be officially closer to forty than he is to thirty. Appalled by this lack of maturity, Mike draws up a To-Do list containing every single item he's been meaning to do but just keeps putting off...He's got a lot of stuff that needs doing. But unlike previous To-Do lists, he promises himself that this one will actually get DONE. And along the way, Mike will learn stuff about life (323), love (999), friends (1004) and family (9) and finally work out what it means to be a grown up (846).
The NWO-programme "the societal aspects of genomics", has called for stronger means of collaboration and deliberative involvement between the various stakeholders of genomics research. Within the project group assembled at the UH, this call was translated to the 'lingua democratica', in which the prerequisites of such deliberative efforts were put to scrutiny. The contribution of this thesis has taken a more or less abstract angle to this task, and sought to develop a vocabulary that can be shared amongst various stakeholders with different backgrounds, interests and stakes for any complex theme, although genomics has more or less been in focus throughout the research. As 'complexity thinking' is currently a theme in both the 'hard' sciences as the social sciences and the humanities, and has always been an issue for professionals, this concept was pivotal in achieving such an inclusive angle. However, in order to prevent that complexity would become fragmented due to disciplinary boundaries, it is essential that those aspects of complexity that seem to return in many discussions would be made clear, and stand out with respect to the complexities of specialisation. The thesis has argued that the concept of 'patterns' applies for these aspects, and they form the backbone of the vocabulary that has been developed. Especially patterns of feedback have been given much attention, as this concept is pivotal for many complex themes. However, although patterns are implicitly or explicitly used in many areas, there is little methodological (and philosophical) underpinning of what they are and why they are able to do what they do. As a result, quite some attention has been given to these issues, and how they relate to concepts such as 'information', 'order' and complexity itself. From these explorations, the actual vocabulary was developed, including the methodological means to use this vocabulary. This has taken the shape of a recursive development of a so-called pattern-library, which has crossed disciplinary boundaries, from technological areas, through biology, psychology and the social sciences, to a topic that is typical of the humanities. This journey across the divide of C.P. Snow s 'two cultures' is both a test for a lingua democratica, as well as aimed to demonstrate how delicate, and balanced such a path must be in order to be effective, especially if one aims to retain certain coherence along the way. Finally, the methodology has been applied in a very practical way, to a current development that hinges strongly on research in genomics, which is trans-humanist movement.
Nobody understands relaxed global home cooking in quite the same way as the Giraffe Restaurant chain. Priding themselves on minimal fuss, maximum enjoyment cooking, this cookbook will show readers how to enjoy preparing easy, simple, healthy and nutritious dishes for virtually every occasion. The cookbook will reflect the core knowledge of Giraffe and will bring the restaurant chain's expertise right into the reader's home: the ability to take an eclectic snapshot of the world and deliver it on the plate with style and panache. Although recipe led, the book will also contain quotes from those involved in the company, anecdotes and facts about Giraffe along with useful and practical tips. The group's success has been built on a formula that is informal and family-friendly, while also appealing to young cool urbanites. The food is accessible, yet eclectic and orginal, ensuring that this cook book is the definitive guide to global, family friendly food.
wagamama restaurants are a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and New Zealand. Feed your Soul includes more than 70 tempting recipes inspired by restaurant favourites. The dishes have been designed for every occasion, from rapid weekday meals, to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates. Recipes range from basic sauces and accompaniments such as soy sauce, sriracha, wasabi, pickled ginger and Japanese curry paste to delicious salads such as harusame, packed with protein and crunch, or the ever popular yaki soba and bang bang cauliflower. With original food photography by Howard Shooter and evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, with all new vegan and healthy recipe that reflect current trends for plant-based ingredients and Asian flavor. Feed your Soul is set to become the new classic wagamama cookbook.
Arranged by area, this is a collection of recipes from around London, and includes interviews with specialist food importers, owners of obscure cafes and restaurants, and food-lovers generally. The book lists addresses, contacts, and places to go for authentic ingredients. It looks at the diverse characters of London, and at food in conjunction with the regional cultural influences, discussing why, for example, the Edgware Road has so many Middle Eastern restaurants. Buyers from Fortnum's, Billingsgate and Harrods discuss best buys and give historical recipes alongside their new discoveries.
From the football terraces to the family table, pies have always held a special place in food history. A pie is such an ingenious idea - meat, vegetables or fruit are able to develop their finest flavours by being cooked in their own juices encased in a pastry crust. Pies have been enjoyed from at least the 9th century, when the Abbey of Fontenelle in France received an order for 38 goose and 95 chicken pies. Both filling and crust have equal importance to the success of any pie and over the years a multitude of recipes have been developed, each one proclaiming to be the best. This book is the story of the pie in irresistible recipes and fantastic photographs. Each pie has a story to tell - a history of provenance, pie-makers, innovation and experimentation. Simple to make and always to be enjoyed, "Pie" shows you how to master the basic art of pastry making and then how to transform even the most frugal filling into a luxury. So take a piece of pie history and enjoy a Cornish pasty, a hearty steak and kidney pie or even a delicious calzone. After, all who can resist a pie?