Noodle Soup ? Recipes, Techniques, Obsession
Recipes, Techniques, Obsession
- Publisher's listprice GBP 16.99
-
8 598 Ft (8 189 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 1 720 Ft off)
- Discounted price 6 879 Ft (6 551 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
8 598 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number First Edition
- Publisher MO ? University of Illinois Press
- Date of Publication 20 December 2017
- Number of Volumes Paperback
- ISBN 9780252083181
- Binding Paperback
- No. of pages200 pages
- Size 252x203x13 mm
- Weight 528 g
- Language English
- Illustrations 80 color photographs 0
Categories
Short description:
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.
MoreLong description:
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.
This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.
Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.
"Noodle Soup offers recipes (often engagingly free-form) and techniques, as promised, but also a fascinating history lesson. It teaches us about the oldest known noodles (from 4,000 years ago, made from millet and found in northwest China), the evolution of the word “lasagna” (from the Greek laganon and Latin laganum, flat sheets of dough), macaroni as fashion statement, Thomas Jefferson’s handmade pasta, and more, citing recipes, poems, and medical treatises from the relevant eras."--Boston Globe More
