Let's Make Ramen!
A Comic Book Cookbook
-
- ¥1,600
-
- ¥1,600
発行者による作品情報
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.
PUBLISHERS WEEKLY
Chef and writer Amano and illustrator Becan team up again (after The Adventures of Fat Rice) to celebrate ramen in this fun and accessible graphic guide. The book is divided into basic sections, beginning with "Ramen 101," in which the authors explain "tare" (the "seasoning that gives ramen its characteristic depth of flavor"). A chapter on stocks and broths includes recipes for shoyu (soy broth), dashi (a stock of sea kelp and shitake mushrooms), and tonkotsu (pork broth). In the noodles chapter, the authors explain various kinds of premade noodles as well as how to make noodles with a pasta machine; and in chapters on meat and accompaniments, Amano and Becan offer ramen recipes using chashu (pork belly) and yakitori (marinated and grilled chicken) as well as pickled shitaki mushrooms and charred shallots and scallions. The book concludes with an "Offshoots & Riffs" chapter, in which the authors improvise on ramen, with recipes for curry ramen and adobo chicken ramen, among others. Becan's illustrations are both amusing and functional, and Amano's enthusiastic instructions are thoughtful and encouraging. This delectable fusion of two increasingly popular genres ramen and comics will thrill ramen aficionados.
