Noodle Soup

Regular price €21.99
Regular price €23.99 Sale Sale price €21.99
A01=Ken Albala
Age Group_Uncategorized
Age Group_Uncategorized
alkali Bok choy
arrowroot
authenticity
Author_Ken Albala
automatic-update
beef
boards
bone broth
bowls
Category1=Non-Fiction
Category=WBVD
chopsticks
citrus
COP=United States
corn
Delivery_Delivery within 10-20 working days
epistemology
eq_food-drink
eq_isMigrated=2
eq_non-fiction
Experiment
extruders
fideos
fresh herbs
Handmade
History
homemade noodles pottery
hot sauce
itriya
knives
Laksa
Language_English
lasanis
maccheroni
Minestrone
Minestrone serving sizes
mung
PA=Available
Passatelli
Pasta
Pho
pork
Price_€20 to €50
protein Spaetzle
PS=Active
pulled noodles
Ramen
rice
Scratch
shellfish
slurping
Soba
softlaunch
spoons
starch noodles
steamers
Stock
tapioca
tria
tweezers Chicken
vegetable stock wheat flour
velveting
vermicelli rolling pins
zen samsa

Product details

  • ISBN 9780252083181
  • Weight: 567g
  • Dimensions: 203 x 254mm
  • Publication Date: 20 Dec 2017
  • Publisher: University of Illinois Press
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

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, 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.

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.