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Some say that the kitchen is the heart of the home. For wagamama, it''s the soul. Journeying from the restaurants'' own open kitchens, wagamama travels across the Asian continent in search of the heroes serving up soul to their communities. Visiting eating houses, street food stalls, canteens and fine dining spots, we discover the art of eating through a focus on freshness, experimentation and a sacred moment of pause. In chapters that span a full day, you''ll find banh mi, fresh glass noodle salads, warming curries and hot honey-fried chicken. As well as breakfast, lunch, dinner and late-night eating, you''ll discover recipes for how to repurpose your lefovers and learn the importance of curating a great condiment selection. Within these 70 recipes you''ll find fresh, flavoursome, nourishing and easy-to-make meals intended to feed your soul both when cooking and eating them.
About the author
Since opening its first restaurant in 1992, wagamama has grown to become a much loved global brand. With its Japanese ethos of Kaizen meaning 'good change' and its recipes based on the principles of egalitarianism, balance and simplicity, wagamama is a place where a bench, a bowl and fresh ingredients always provide a welcome.
Their previous books include The wagamama Cookbook (2005), wagamama Ways with Noodles (2006), wagamama Feed Your Soul (2019) and wagamama Your Way (2021).
Summary
The latest cookbook from the much-loved Asian restaurant brand, celebrating Wagamama's roots in southeast Asian cuisine.
In this latest book from the much-loved restaurant, wagamama goes back to its roots.
Wagamama invites you to join them as they travel through Japan, South Korea and Vietnam to reconnect with their origins. Wagamama At Home celebrates their affinity with Asian cuisine, as well as their place as pioneers in Britain's Asian food scene.
This odyssey through southeast Asia provides the inspiration for a collection of brand new recipes, bringing exciting new trends, essential techniques and delicious flavors to the wagamama repertoire. The book features over 50 recipes, including restaurant favorites as well as at least 20 new dishes gathered from wagamama's travels.
Alongside the recipes we meet local food legends beloved by their communities, and whose tips and stories reveal the rich variety, culture and character behind the brand's iconic recipes.
As with all wagamama's previous titles, the recipes are fresh, flavorsome and easy to make at home. There will also be a good number of vegetarian and vegan recipes, as well as easy recipe adaptions to make them even more accessible.
