Ramen - Japanese Noodles & Small Dishes

Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix - a large bowl filled to the brim with steaming hot broth that''s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London''s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

Dettagli sul prodotto

• Autori: Tove Nilsson, Nilsson Tove
• Editore: Pavilion Books
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 11.05.2017
• EAN: 9781911216445
• ISBN: 978-1-911216-44-5
• Pagine: 152
• Dimensioni: 198 mm x 248 mm x 20 mm
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina a tema; Japan, Street Food, COOKING / Courses & Dishes / General, Japanese, COOKING / Regional & Ethnic / General, General cookery & recipes, National & regional cuisine, Cookery dishes and courses: main courses, Cookery / food by ingredient: fish and seafood, Cookery / food by ingredient: chicken and other poultry, Cookery / food by ingredient: pasta & noodles