This book is totally different from the last two. It's thin, playful and aimed at starter cooks like students or anyone learning his or her way around the kitchen (it's part of a series named "Easy Japanese Cooking"). I got it after a trip to Japan where I was impressed with the variety and pure deliciosness of the noodle dishes available there. This book is originally written in Japanese, originally aimed at the Japanese market, but now also translated into English.
There are 8 recipe chapters with between 3 and 12 recipes in each, being the following:
- Chinese Noodles
- Udon and Soba
- Yakisoba (fried noodles)
- Rice Vermicelli and Naengmyeon (Vietnamese Pho fits into this chapter)
- Ultimate Noodle Experience (I'd guess that these are the authors favourites)
- Pasta (European style pasta dishes, most with a Japanese twist)
- Thin Japanese Noodles (mostly Somen noodles)
- Sides and Sweets
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