- Taschenbuch: 96 Seiten
- Verlag: MacMillan (31. Oktober 1994)
- Sprache: Englisch
- ISBN-10: 1852839988
- ISBN-13: 978-1852839987
- Größe und/oder Gewicht: 24,2 x 18,4 x 0,8 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (1 Kundenrezension)
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Amazon Bestseller-Rang:
Nr. 207.508 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 76 in Englische Bücher > Kochen & Genießen > Regional & International > Asiatisch > Japanisch
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Produktinformation |
Produktbeschreibungen
Kurzbeschreibung
A Japanese noodle book containing 50 recipes for ramen, soba and udon noodles and their soup stocks and toppings. It also includes a chapter on health, and topics such as the history of the noodle, Zen, Bruce Lee, and a day in the life of the successful fast-food noodle restaurant, Wagamama.
Synopsis
A Japanese noodle book containing 50 recipes for ramen, soba and udon noodles and their soup stocks and toppings. It also includes a chapter on health, and topics such as the history of the noodle, Zen, Bruce Lee, and a day in the life of the successful fast-food noodle restaurant, Wagamama.
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
The way of the noodle? What a strange title!
If you can guess what is common to judo and calligraphy, you hold the key to understanding this title in your hand: In Japan, the major philosophical disciplines carry the "dou", the "way" in their name. So "juu-dou" is more than a sport, and "shoo-doo" (calligraphy) is more than writing. And this book about Wagamama is more than just a book about a restaurant chain and it's recipes. It's much more like a little piece of science. The science of enjoying Japanese noodle soups.
If you leaf through this 90-page book, you'll recognize that only half of the pages are dedicated to pure recipes. The other half unfolds the philosophy of food, eating and enjoying, of noodles and the way to tie them into your life. The book is holistic, treating the nooles not only as a mere ingredient to a nourishing, well tasting meal, but viewing it as a principle of life, a facet of your world vision. It is a treat for the appetite as well as for the intellect, and, as an additional bonus, a feast for the eyes, too: The pictures are carefully chosen and placed. I'd strongly recommend this to the people who like to think as well as eat.
If you can guess what is common to judo and calligraphy, you hold the key to understanding this title in your hand: In Japan, the major philosophical disciplines carry the "dou", the "way" in their name. So "juu-dou" is more than a sport, and "shoo-doo" (calligraphy) is more than writing. And this book about Wagamama is more than just a book about a restaurant chain and it's recipes. It's much more like a little piece of science. The science of enjoying Japanese noodle soups.
If you leaf through this 90-page book, you'll recognize that only half of the pages are dedicated to pure recipes. The other half unfolds the philosophy of food, eating and enjoying, of noodles and the way to tie them into your life. The book is holistic, treating the nooles not only as a mere ingredient to a nourishing, well tasting meal, but viewing it as a principle of life, a facet of your world vision. It is a treat for the appetite as well as for the intellect, and, as an additional bonus, a feast for the eyes, too: The pictures are carefully chosen and placed. I'd strongly recommend this to the people who like to think as well as eat.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
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1 Rezension
9 von 11 Kunden fanden die folgende Rezension hilfreich
Asian Cooking Simplified?
3. Juli 2007
I ate at several Wagamama restaurants when I visited London. Sentimental over my trip and wanting to learn more about cooking Asian foods, I bought the cookbook. While I'm happy to report that all of the recipes I've tried in this cookbook have been very good, I only gave the cookbook a 4 star rating. Why? It's not as user friendly as it might be.
Being a North American cook, I found that many ingredients were quite difficult to identify because they were given French (or other) names in the cookbook. As a result, I e-mailed Wagamama (using their website, which encourages questions and discussion) explaining my dilemma and asking for help identifying some of the key ingredients that seemed to reappear throughout the recipes. One year later, I still haven't had the courtesy of a reply.
With the help of the world wide web, I've been able to translate some of the ingredients myself, but doing so has added to the overall time any dish requires to prepare. Some ingredients I still can't translate. Others are difficult to find in the store (although I live in a major metro area with a lot of ethnic shopping opportunities). As a result, their are several recipes I still haven't tried in the book.
On the whole, a good book, but probably not for the North American who wants to avoid researching and hunting before s/he cooks.
Being a North American cook, I found that many ingredients were quite difficult to identify because they were given French (or other) names in the cookbook. As a result, I e-mailed Wagamama (using their website, which encourages questions and discussion) explaining my dilemma and asking for help identifying some of the key ingredients that seemed to reappear throughout the recipes. One year later, I still haven't had the courtesy of a reply.
With the help of the world wide web, I've been able to translate some of the ingredients myself, but doing so has added to the overall time any dish requires to prepare. Some ingredients I still can't translate. Others are difficult to find in the store (although I live in a major metro area with a lot of ethnic shopping opportunities). As a result, their are several recipes I still haven't tried in the book.
On the whole, a good book, but probably not for the North American who wants to avoid researching and hunting before s/he cooks.
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