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Noodle Soup: Recipes, Techniques, Obsession
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But...
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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.
Author: Ken Albala
Publisher: University of Illinois Press
Published: 12/20/2017
Pages: 200
Binding Type: Paperback
Weight: 1.35lbs
Size: 9.90h x 7.90w x 0.60d
ISBN: 9780252083181
Review Citation(s):
Booklist 12/01/2017 pg. 13
Choice 12/01/2018
About the Author
Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Three World Cuisines: Italian, Mexican, Chinese and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.
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.
Author: Ken Albala
Publisher: University of Illinois Press
Published: 12/20/2017
Pages: 200
Binding Type: Paperback
Weight: 1.35lbs
Size: 9.90h x 7.90w x 0.60d
ISBN: 9780252083181
Review Citation(s):
Booklist 12/01/2017 pg. 13
Choice 12/01/2018
About the Author
Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Three World Cuisines: Italian, Mexican, Chinese and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.
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