Ramen Fusion Cookbook
40 Traditional Recipes and Modern Makeovers of the Classic Japanese Broth Soup
Published on 6. October 2015
Book
Paperback/Softback
208 pages
978-1-4654-4142-3 (ISBN)
Description
Ramen Fusion Cookbook features 40 traditional and modern fusion recipes for savory ramen soups in portion sizes perfect for a family. All the latest trends are included, with recipes highlighting influences from Korea, Vietnam, China, Thailand, Mexico, and the Unites States.
Packed with full-color photography, Ramen Fusion Cookbook takes you through the entire process - from starting a broth base to making noodles to properly assembling the dishes. With recommendations for different types of spices, seasonings, and oils, and coverage on additional ingredients for ramen and preparations, Ramen Fusion Cookbook allows you to get creative in the kitchen.
Packed with full-color photography, Ramen Fusion Cookbook takes you through the entire process - from starting a broth base to making noodles to properly assembling the dishes. With recommendations for different types of spices, seasonings, and oils, and coverage on additional ingredients for ramen and preparations, Ramen Fusion Cookbook allows you to get creative in the kitchen.
More details
Language
English
Place of publication
New York
United States
Publishing group
DK
Product notice
Paperback (trade)
Dimensions
Height: 235 mm
Width: 197 mm
Thickness: 20 mm
Weight
697 gr
ISBN-13
978-1-4654-4142-3 (9781465441423)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Nell Benton owns The National Cafe, located in the Walker's Point neighborhood in Milwaukee, Wisconsin. The cafe specializes in fresh, locally-sourced dishes with an international flair. After collecting a degree in anthropology/sociology at St. Norbert College in De Pere, Wisconsin, Nell spent almost a decade living and working all over the world, which fueled her passion for international cuisine. After stints in Indonesia, Egypt, and England, Nell obtained a culinary degree from The Art Institute of Fort Lauderdale, Florida. She travels often to Asia to further her knowledge of Asian cuisine.