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 下载 网盘 kindle mobi 115盘 pdf pdb rtf

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.

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

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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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.