Customer Reviews

The Book of Soba

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This book satisfies me on many counts, not least of them the reminder of how much time and care is taken in Japan to present food exquisitely, with love and care. I like to cook up a dish in 10 minutes; the author describes taking three years to learn to make noodles! I have to learn to take more time, increasing my pleasure and that of those I serve with food---and this book is a perfect guide on that path. For hot humid New Zealand summers, soba makes a marvellous difference, served as a cold salad. All my conventional extended family, "meat and two vege" people, are exclaiming at the noodles I serve with the help of James Udesky's book. Clear recipes to follow; all it takes is care and mindful attention to detail. Thank you James.---Trish Gribben

Soba is practically a sacred food in Japan, so I understand the author taking three years to learn to make these buckwheat noodles. A common wistful dream of many Japanese is to retire and own the ultimate soba-shop. It's near and dear to the Japanese soul.

If you want a change from wheat noodles, soba are light, refreshing and soothing. Cold soba in summer, with a pungent dipping sauce can revive you on even the most miserably humid day (and keep you out of a hot kitchen--they cook in 10 minutes.) They are quick to throw into a bowl of miso soup or clear broth.

After you explore this book, you might become a confirmed soba-holic. If you want further, more contemporary recipes for soba I also recommend Asian Pasta (Recipes from the Vineyards of Northern California)by by Leslie Mansfield.

I have had this book for quite a while and I have read it cover to cover more than once. I enjoy it for many reasons..first it has a style that I enjoy...A cook book that is more conversational in style..that is to say it goes beyond just a list of ingredients. There are recipes for soba both humble and complex as well as explanations of ingredients that might be a bit esoteric to the american palate as well as proper serving bowls, cups and tableware. Even the best places to go (and the cost!) of soba dishes in various areas in Japan...altho with its 1988 publication date its hard to know how current this info is...even so this *peek* into the soba world is fascinating to me.

Its clear that soba is light years away from...say .....ramen noodles...in form and elegance. I enjoyed reading about the tradition and history of this dish. While I have not made the noodles myself...I have enjoyed the recipes for *hot soba noodles in broth*, *chicken and leek soba*, *soba salad*, and *soba noodles and miso stew*.

Most if not all ingredients can be found if you have access to an asian market. I have had to leave out an ingredidnt from time to time and still have a wonderful result (depending on the ingredient).

In this country where *fast food* generally means decreased quality it is so beautiful to see how a *fast* food can be an elegant experience.