Noodle Soup: Recipes, Techniques, Obsession (Paperback)
  • Noodle Soup: Recipes, Techniques, Obsession (Paperback)
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Noodle Soup: Recipes, Techniques, Obsession (Paperback)

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£16.99
Paperback 200 Pages / Published: 20/12/2017
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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. 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, Alabala 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 one hundred recipes, A World of Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.

Publisher: University of Illinois Press
ISBN: 9780252083181
Number of pages: 200
Dimensions: 254 x 203 mm


MEDIA REVIEWS
"Ken Albala has spent years tossing ideas-and pretty much everything else-into a pot of water with homemade noodles rich in new flavors, textures, and colors. Now we all get to share the results. These clever, doable, delicious recipes thrill the palate and warm the soul. Let the choir sing out: soup's on!"--Nathalie Dupree, PBS host and author of Mastering the Art of Southern Cooking

"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

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