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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint

by and

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint Cover

 

Awards

Staff Pick

For an outsider, in a place so controlled by tradition, to get a foothold in and then rise to the top of Tokyo's highly competitive ramen scene seems like an impossible task. Ivan's obsession with perfecting his craft, down to the most minute detail, make this the indispensable book on ramen. On top of that, the story of how it happened is a great read. In the words of Anthony Bourdain, "What Ivan Orkin does not know about noodles is not worth knowing."
Recommended by Zack B., Powells.com

Synopses & Reviews

Publisher Comments:

The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.

While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.

Review:

"As the rhythm of his name foretells, duality emanates from Orkin in a nearly oracular manner. He is of two lands: Tokyo, where his ramen has drawn raves, and his native New York, where he learned the restaurant trade at Mesa Grill and Lutèce, and where soon he will be opening a new noodle shop. He has had two wives, as we learn from this text, which is one part compelling autobiography and one part cookbook (plus a hilarious foreword from David Chang on America's inability to eat ramen properly). His signature meal, shio ramen, is a noodle soup made from two broths: chicken, and a seaweed/seafood mixture known as dashi. Orkin spends a leisurely 35 pages to explore, photograph, and dissect every component of this dish, from the chicken fat that harks back to the schmaltz he grew up with to the toasted rye noodles and the cured bamboo shoots. A half-cooked egg, sliced perfectly in two with a piece of fishing line, completes the presentation. The remaining handful of recipes tell you what to do with the leftovers (make an omelet made with dashi, wash the bamboo shoots down with a beer) or offer some ramen variations such as ago tsukemen, which is rich in roasted garlic and served cold." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Review:

"Ivan Ramen is a wonderful glimpse into the delicious, inspiring world of Ivan Orkin." Danny Bowien, James Beard Award–winning chef of Mission Chinese Food

Review:

"We are all fortunate that a young Ivan Orkin, growing up in 1970s suburban Long Island, fell in love with Japanese food. If he hadn’t, the world would never know Ivan’s amazing ramen, one of the most powerfully delicious noodle soups on the planet." Chad Robertson, James Beard Award–winning chef, author, and co-founder of Tartine Bakery and Bar Tartine

Review:

"Ivan has dedicated his whole life to understanding and creating the perfect bowl of ramen, and he has mastered the two most critical elements: the noodles and the broth. He consistently delivers the best bowls I’ve experienced in my life. Completely authentic, completely delicious." Ming Tsai, James Beard Award–winning chef, author, and owner of Blue Ginger and Blue Dragon

Review:

“What Ivan Orkin does not know about noodles is not worth knowing.” Anthony Bourdain chef, author, and host of Anthony Bourdain: Parts Unknown

About the Author

Ivan Orkin is the owner of Ivan Ramen, which has two locations in Tokyo and a third opening in Manhattan in 2013. He has been covered by the New York TimesWall Street Journal, CNN, NPR, CBS Sunday Morning ShowJapan Times, and the Discovery Channel. His article on ramen was the centerpiece of Lucky Peach's first issue.

Chris Ying is the editor-in-chief of Lucky Peach quarterly and editor and designer of the Mission Street Food cookbook, which has been rewarded for its innovative approach with spots on both the New York Times Bestseller List and its list of 100 Notable Books of 2011.

Table of Contents

Foreword by David Chang

 

PROLOGUE

BEGINNINGS

FIRST ENCOUTNERS

A COOK'S LIFE

THE OBSESSION

Answers from a Master: Shimazaki-San

SO?

THE SHOP

Confessions of a Noodle Addict: Ohsaki-San

THE ABSURDITY

EPILOGUE

 

IVAN RAMEN'S SHIO RAMEN

Shio Ramen: The Complete Bowl

Fat

Shio Tare

Katsuobushi Salt

Double Soup

Toasted Rye Noodles

Menma

Pork Belly Chashu

Half-Cooked Eggs

 

NOW WHAT?

Flavored Fat

Schmaltz-Fried Chicken Katsu

Chicken Teriyaki

Omu Raisu

Ozoni

Dashi Maki Tamago

Cold Tofu with Menma

Menma Sauté

Chashu Cubano

 

VARIATIONS ON A NOODLE

Roasted Garlic Mazemen

Chile Mazemen

Toasted Sesame and Spicy Chile Tsukemen

Four-Cheese Mazemen

Ago Dashi Ramen

Ago Tsukemen

Breakfast Yakisoba

Bacon, Lettuce, and Tomato Mazemen

 

SIDES AND SWEETS

Steamed Rice

Pork and Tomato Meshi

Roasted Pork Musubi

Lemon Sherbet

Tomato Sorbet

 

Acknowledgments

A Few Words about Sourcing Ingredients

About the Author and Contributors

Index

Product Details

ISBN:
9781607744467
Subtitle:
Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Author:
Ivan Orkin and Chris Ying
Foreword:
Chang, David
Author:
Orkin, Ivan
Author:
Ying, Chris
Publisher:
Ten Speed Press
Subject:
Cooking and Food-Japanese
Subject:
Japanese
Publication Date:
20131029
Binding:
Hardback
Language:
English
Pages:
224
Dimensions:
10.04 x 7.71 x 0.94 in 1.92 lb

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » Japanese
Featured Titles » General

Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint New Hardcover
0 stars - 0 reviews
$29.99 In Stock
Product details 224 pages Ten Speed Press - English 9781607744467 Reviews:
"Staff Pick" by ,

For an outsider, in a place so controlled by tradition, to get a foothold in and then rise to the top of Tokyo's highly competitive ramen scene seems like an impossible task. Ivan's obsession with perfecting his craft, down to the most minute detail, make this the indispensable book on ramen. On top of that, the story of how it happened is a great read. In the words of Anthony Bourdain, "What Ivan Orkin does not know about noodles is not worth knowing."

"Publishers Weekly Review" by , "As the rhythm of his name foretells, duality emanates from Orkin in a nearly oracular manner. He is of two lands: Tokyo, where his ramen has drawn raves, and his native New York, where he learned the restaurant trade at Mesa Grill and Lutèce, and where soon he will be opening a new noodle shop. He has had two wives, as we learn from this text, which is one part compelling autobiography and one part cookbook (plus a hilarious foreword from David Chang on America's inability to eat ramen properly). His signature meal, shio ramen, is a noodle soup made from two broths: chicken, and a seaweed/seafood mixture known as dashi. Orkin spends a leisurely 35 pages to explore, photograph, and dissect every component of this dish, from the chicken fat that harks back to the schmaltz he grew up with to the toasted rye noodles and the cured bamboo shoots. A half-cooked egg, sliced perfectly in two with a piece of fishing line, completes the presentation. The remaining handful of recipes tell you what to do with the leftovers (make an omelet made with dashi, wash the bamboo shoots down with a beer) or offer some ramen variations such as ago tsukemen, which is rich in roasted garlic and served cold." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Review" by , "Ivan Ramen is a wonderful glimpse into the delicious, inspiring world of Ivan Orkin."
"Review" by , "We are all fortunate that a young Ivan Orkin, growing up in 1970s suburban Long Island, fell in love with Japanese food. If he hadn’t, the world would never know Ivan’s amazing ramen, one of the most powerfully delicious noodle soups on the planet." Chad Robertson, James Beard Award–winning chef, author, and co-founder of Tartine Bakery and Bar Tartine
"Review" by , "Ivan has dedicated his whole life to understanding and creating the perfect bowl of ramen, and he has mastered the two most critical elements: the noodles and the broth. He consistently delivers the best bowls I’ve experienced in my life. Completely authentic, completely delicious."
"Review" by , “What Ivan Orkin does not know about noodles is not worth knowing.”
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