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Takashi's Noodle Book

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Takashi's Noodle Book Cover

 

Synopses & Reviews

Review:

"Expertly synthesizing his experience in French, American and Japanese kitchens, James Beard Award-winning chef Yagihashi gives noodle-philiacs 75 inventive, appetizing reasons to drop the take-out and roll up their sleeves. Divided by noodle type (ramen, soba, udon, somen, other Asian noodles and pasta), offerings like sake-steamed chicken with ramen, beef short ribs served with chewy saifun bean threads, and classics like Pad Thai and pho, all showcase the versatility of the simple noodle. International riffs like Soba Gnocchi with Celery Root Foam, Cassoulet of Crab, Kimchi and Harusame and the down-home comfort of Corned Beef with Rice Noodles exemplify Yagihashi's global approach. Instructions for making one's own soba noodles, egg pasta and somen (as well as six dipping sauces) complete the roundup, and sticklers for detail will be pleased that Yagihashi is not one to cut corners. Though it contains recipes for practically every skill level and taste, cooks without access to a well-stocked Asian grocery are likely to wind up frustrated. Noodle fans with a stocked pantry will have plenty to slurp about. 40 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes.

About the Author

A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.

Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.

"A wonderfully talented chef." --Chef Eric RipertReviews"Noodle fans with a stocked pantry will find plenty to slurp about."—Publishers Weekly

Product Details

ISBN:
9781580089654
Author:
Yagahashi, Takashi
Publisher:
Ten Speed Press
With:
Salat, Harris
Author:
Yagihashi, Takashi
Author:
Salat, Harris
Subject:
General
Subject:
Cookery (pasta)
Subject:
Noodles
Subject:
Specific Ingredients - Pasta
Subject:
Regional & Ethnic - Japanese
Subject:
Cookery, japanese
Subject:
Japanese
Subject:
Cooking and Food-Japanese
Copyright:
Edition Description:
Trade paper
Publication Date:
20090401
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
176
Dimensions:
9.42x9.06x.74 in. 1.66 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pasta
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Japanese

Takashi's Noodle Book New Trade Paper
0 stars - 0 reviews
$24.99 In Stock
Product details 176 pages Ten Speed Press - English 9781580089654 Reviews:
"Publishers Weekly Review" by , "Expertly synthesizing his experience in French, American and Japanese kitchens, James Beard Award-winning chef Yagihashi gives noodle-philiacs 75 inventive, appetizing reasons to drop the take-out and roll up their sleeves. Divided by noodle type (ramen, soba, udon, somen, other Asian noodles and pasta), offerings like sake-steamed chicken with ramen, beef short ribs served with chewy saifun bean threads, and classics like Pad Thai and pho, all showcase the versatility of the simple noodle. International riffs like Soba Gnocchi with Celery Root Foam, Cassoulet of Crab, Kimchi and Harusame and the down-home comfort of Corned Beef with Rice Noodles exemplify Yagihashi's global approach. Instructions for making one's own soba noodles, egg pasta and somen (as well as six dipping sauces) complete the roundup, and sticklers for detail will be pleased that Yagihashi is not one to cut corners. Though it contains recipes for practically every skill level and taste, cooks without access to a well-stocked Asian grocery are likely to wind up frustrated. Noodle fans with a stocked pantry will have plenty to slurp about. 40 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes.
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