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Big Bowl Noodles and Rice: Fresh Asian Cooking From the Renowned Restaurant Hardcover – September 5, 2000


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Product Details

  • Hardcover: 192 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (September 5, 2000)
  • Language: English
  • ISBN-10: 0060194200
  • ISBN-13: 978-0060194208
  • Product Dimensions: 9.5 x 7.7 x 0.9 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #828,036 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Feeling adventurous? Try your hand at chef and restaurateur Bruce Cost's recipe adaptations from the menus of his Asian noodle-centric Big Bowl restaurants. The book begins with a very useful guide to the special ingredients one needs to follow these recipes, including recommended brands. But take heed--there are more than a dozen pages of them. Still, Cost calls his food authentic and accessible, and, believe it or not, a trip to your local Asian grocery store for a handful of such staples as fish sauce, Shaoxing rice wine, and Chinese dark soy sauce should get you on your way. For the beginner, there are dishes with short lists of ingredients, including Steamed Mussels in Coconut Herb Broth, Glazed Sweet and Sour Eggplant with Sesame Sauce, and Red Braised Beef Short Ribs. The instructions are clear, detailed, and remarkably short.

As your pantry grows, so too can your repertoire. Once you've mastered Big Bowl's recipes for homemade red and yellow curry pastes, the book lists a host of mouthwatering recipes with which you can amaze your friends, such as Red Curry Seafood Soup, Thai Yellow Curry Beef Noodles, and Thai Red Curry Rice Noodles with Lamb and Chinese Chives. Cost recommends incorporating his dishes into your own menus, as well as using them to create entire Asian-inspired meals, and his recipes include helpful guides to how many people each dish feeds as a main course or as part of a larger meal. Classics such as Hot and Sour Soup, Indonesian Satays, and Vietnamese Summer Rolls are delectable and familiar enough to encourage kitchen novices to give this book a try, even if the list of ingredients and instructions for some of the recipes run long. For people who feel quite comfortable with a wok, there is plenty more to keep you challenged. Cost knows what his customers like best and has chosen his dishes carefully. Full-flavored, fresh, and interesting, this is a far cry from the brown-sauce-laden Chinese food available at the corner store. --Leora Y. Bloom

Review

Bruce Cost is one of the greatest cooks I've ever known. -- Alice Waters

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Customer Reviews

Recipes I wanted directions were easy to follow.
Amazon Customer
I highly recommend the satay, the freshly prepared peanut sauce is a winner.
Lisa Lim
The title page mentions pictures but there are none in my kindle edition.
Renanda

Most Helpful Customer Reviews

41 of 45 people found the following review helpful By A Customer on October 5, 2000
Format: Hardcover
I am a regular customer at the Big Bowl in Edina, MN. It's a wonderful place, with imaginative, tasty, fresh foods. I only wish this cookbook lived up to the restaurant. Unfortunately, many of the dishes in the book are also available in almost any good Asian cooking book. The dipping sauces - my personal favorites at the restaurant - aren't included in the book and neither are my other favorites from the restaurant.
I will keep going back to the restaurant, but this book is far from the next best thing to being there! Back to the kitchen...
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30 of 32 people found the following review helpful By Lisa Lim on October 11, 2000
Format: Hardcover
While the Bay Area has an abundance of Asian restaurants few compare to Big Bowl in the Mid-West. The books aesthetics are very pleasing and the format is easy to follow. The special ingredients section was very informative in explaining the origins and use, as well as pointing out which recipes call for them. What makes this book such a great reference is the emphasis on using quality ingredients and the cooking techniques are well described and easy to understand. In addition, I also enjoyed the array of traditional and modern adaptations of the recipes and look forward to using this book more. I highly recommend the satay, the freshly prepared peanut sauce is a winner. We only wish Mr. Cost never left San Francisco.
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7 of 8 people found the following review helpful By James Baker on January 5, 2004
Format: Hardcover Verified Purchase
I got hooked on the Big Bowl as a restaurant originally. Now that I have the book, I use it more than any other. Everything so far is good. I now make the best asian food I know how to find anywhere.
Recipies are sometimes a bit unclear. But the tastes are so good I couldn't live without this book.
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16 of 21 people found the following review helpful By amazon customer on October 16, 2007
Format: Hardcover
Almost none of the dishes you would expect to see are in this book. Big Bowl advertises a cook book "from the renowned restaurant", but I didn't see any of my or my friends favorites in here - the Kung Poa chicken, the hot pepper dishes, Mongolian beef, beef and broccoli, thai basil shrimp, thai hot pepper shrimp with basil and peanuts, spicy sichuan beef, bbq pork chow fun, kung poa tofu and spinach, crispy orange chicken, lemon chicken, salmon pad thai, and the list goes on...the advertisement for the book should at least assert that these are not the main dishes from the restaurant, but rather a collection of other recipes that the restaurant recommends/likes.
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3 of 3 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on September 4, 2013
Format: Kindle Edition Verified Purchase
There is nothing better than a big bowl of Asian noodles on a cool fall evening. Garnished with a bit of this and a dab of that, a meal can be had in minutes, usually quite inexpensively. The hard-cover version of Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant is out of print, so I was delighted to find the Kindle version.

Drawing heavily from Thai and Vietnamese cuisine as well as Chinese, recipes range from instructions for making your own Red & Yellow Curry Pastes (see note below) through appetizers, soups, wraps, countless noodle dishes, a huge variety of meat and fish mains that can be served alongside rice & perhaps a salad for a complete meal, even an entire chapter of fried rice recipes. (One particularly attractive fried rice recipe, Vietnamese Fried Rice, uses both white and black rice.)

While there are no pictures, the recipes (130 of them) are well laid out, with directions that are easy enough even for someone new to Asian cooking to follow. There is an interactive Table of Contents that lists every chapter as well as an Index (linked in the Table of Contents) that you can use to locate particular recipes.

The volume also features chapters on special ingredients & noodles common to Asian cooking. I can find nearly all of these right at my local supermarket, with the rest readily available at the Asian store, though a few are seasonal.

Many of the recipes are written to serve just two or perhaps four. I was delighted to see a good recipe for Hot & Sour Soup, something I adore (nothing better for a cold!
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14 of 19 people found the following review helpful By Daryl Ferris on October 30, 2006
Format: Hardcover
Having visited the Chicago Big Bowl for years when I lived there, I decided I have missed my favourite dish so much, that I bought this book. Their signature dish was the Kung Pao Chicken, which I adored.

I received the book today, and was absolutely amazed...there was no recipe for Kung Pao chicken, although the dish was mentioned in the preface. They do have Kung Pao Fish, but the ingredients differ greatly.

Where is the recipe for the chicken!

Plus, the number of photos is a token effort. Every good cook book should have photos of the dishes - this has hardly any.

Too early to tell how the other recipes will shape up, but very disappointed at the moment.
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1 of 1 people found the following review helpful By merlin on August 21, 2013
Format: Kindle Edition Verified Purchase
Have been looking for a way to duplicate some of the Noodle Shop recipes. Love the low calorie yet filling soups.
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