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现货【翰德图书】Let’s Make Ramen!，一起做拉面！ 英文原版图书籍进口正版 Hugh Amano and Sarah Becan 餐饮书籍详细信息
- ISBN：9780399581991
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2019-07
- 页数：192
- 价格：107.80
- 纸张：胶版纸
- 装帧：平装-胶订
- 开本：18开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
寄语：
现货图书24小时发货
内容简介：
A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.
LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS
Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.
书籍目录：
Introduction
RAMEN 101
A brief history of ramen
How to enjoy ramen
Navigating a Japanese ramen-ya with Brian Macduckston of ramen adventures
Pantry
Equipment
The master ramen bowl
Some of our favorite bowls
Get ready to rumble
STOCK & BROTHS
A word about stocks, tares, and broths
Ivan Orkin on the beauty of finesse vs. strength of big flavors
Chicken stock (and fat)
Pork stock (and fat)
A word about dashi
Dashi
Shio broth and shio tare
Shoyu broth and shoyu tare
Miso broth and miso tare
A word about paitan broths
Tonkotsu broth (pork bone broth)
Torikotsu broth (chicken bone broth)
A word about homemade instant ramen cubes
Homemade instant ramen cubes
Homemade instant ramen broth
Fast weeknight ramen broth
Yasai broth
A word about gyokai broth
Gyokai broth (seafood broth)
NOODLES
A noodle primer with kenshiro uki of sun noodle
A word about ramen noodles
Handmade ramen noodles
Baked baking soda (kansui)
MEATS
A word about chashu
Chashu
Shredded portk
Pulled chicken
Yakitori (marinated and grilled chicken)
Japanese meatballs (niku dango & tsukune)
ACOOMPANIMENTS
A word about ajitsuke tamago
Ajitsuke tamago (seasoned soft-boild eggs)
A word about onsen eggs
Onsen eggs (slow-cooked soft-boiled eggs)
A word about menma
Menma
Pickled shiitake mushrooms
A word about wok-fried vegetables
Quick crunchy sauté
Sauté and steam
Geens sauté
Crispy chicken skins
Gari (pickled ginger)
Charred shallot & scallion
A word about seasoned oils
Aromatic garlic & shallot oil
Rayu (Japanese chili oil)
Mayu (black garlic oil)
OFFSHOOTS & RIFFS
A word about tsukemen
Tsukemen (dipped noodles)
Fortified dashi
Goma miso sauce
Chashu liquid for tsukemen
Spicy tsukemen broth
A word about abura soba
Abura sobu (oil noodles)
A word about mazemen
Mazemen (mixed noodles)
Creamy mushroom mazemen
Hot and cold summer tomato mazemen
A word about tantanmen
Tantanmen (spicy ground pork ramen)
Pork for tantanmen
Yakisoba (wok-fried ramen)
Curry ramen
Kimchi-braised chicken ramen
Shrimp and roasted tomato ramen
Adobo chicken ramen
A word about pressure cookers
Pressure cooker tonkotsu broth
Pressure cooker ajitsuke tamago
Mike satinover on simplifying ramen in the home kitchen
Gochisosama
Special thanks
About the authors
Index
作者介绍：
About Hugh Amano
Born in a tiny Colorado mountain town to an American mother and Japanese father, Hugh Amano’s devotion to exploring food and culture has taken him around the world, enriching him as a chef and writer. A graduate of The University of Colorado and New England Culinary Institute, he is a chef and writer in Chicago, where the familiar comforts of ramen and dumplings always welcome him home.
About Sarah Becan
Sarah Becan is a comics artist, author, illustrator and designer, and the creator of "I Think You're Sauceome", a food-centric autobiographical webcomic. Her work has appeared in various publications, including Saveur Magazine, StarChefs, Eater.com, and The Chicago Reader.
She was awarded a Xeric Award and a Stumptown Trophy for Outstanding Debut for her first graphic novel, The Complete Ouija Interviews, and her work has twice been nominated for the Ignatz Award. She lives in Chicago with her partner.
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其它内容：
书籍介绍
A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries.
LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS
Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.
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