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The Noodle Shop Cookbook Hardcover – October 18, 1994

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Editorial Reviews

From Publishers Weekly

Passmore (Asia the Beautiful Cookbook) has got a good idea: to tap the popularity of Asian noodle shops and bring those bottomless meal-in-a-bowls into American kitchens. She explains how to make the noodles themselves (with a pasta machine, or by hand), then moves on to consider stocks and specialties country by country. A glossary smoothes the way for the uncertain, and Passmore also offers general preparation instructions (e.g., on how to store noodles). Sidebars adjacent to recipes give additional background, tell stories and pay homage to the quirks of exotic ingredients. Some of the noodle dishes are vegetarian, but not all; some are spicy, others mild; some served hot, and others chilled. In addition to suggesting regional and authentic mainstays, the writer offers her own experiments in a concluding chapter, "Noodles My Way," that mixes different ethnic ingredients in a multicultural celebration. So many cookbooks repeat each other that it's especially refreshing to find one like this that makes headway with a genre that is healthful, varied, toothsome and contemporary.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Passmore is the author of several books on Asian cooking; this one grew out of the "noodle withdrawal" she suffered upon leaving Hong Kong for the United States. Noodle shops are beginning to appear in many American cities, and for their increasing number of aficionados, here are many of their traditional specialties. Recipes are arranged by country, along with a chapter of vegetarian dishes and another of the author's own favorite concoctions. For most collections.
Copyright 1994 Reed Business Information, Inc.
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Product Details

  • Hardcover: 246 pages
  • Publisher: Wiley; 1 edition (October 18, 1994)
  • Language: English
  • ISBN-10: 0025947052
  • ISBN-13: 978-0025947054
  • Product Dimensions: 7.9 x 0.9 x 9.5 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,924,862 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 17 people found the following review helpful By A Customer on July 16, 1999
Format: Paperback
This book is a household standby in the households of at least two third-generation Asian-Americans I know. The recipes are low-fat, flavorful, and authentic, somehow without being too exotic for most American palates. They're generally easy enough for the novice cook, and detailed sidebars tell you how to slice meat, chop onions, etc. "the Asian way". Compared to ethnic cookbooks, which have me scurrying around the city shelling out way too much money on frivolities like sundried tomatoes, the ingredients needed by this book are extremely reasonably priced (as long as you live somewhere on the American coastline).
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By Sarah Stewart on December 16, 2014
Format: Hardcover Verified Purchase
I love it!
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1 of 4 people found the following review helpful By Xiao on September 4, 2011
Format: Hardcover Verified Purchase
While I haven't had the chance to take in much of this book already I've seen what can only be described in any serious kitchen as utter blasphemy. What do I mean ?

1) author fails to understand the difference b/t tonkotsu - a style of ramen and tonkatsu - a popular dish whose mainstay is breaded and fried pork and which is also a type of sauce. If fact she refers to the ramen - whose largely pork bone based broth turns from darker black to brown by long hours of cooking in which the fat is emulsified into the broth - as "tonkatsu" ramen.

2) what is her method to achieve such a delicious thick intense broth for "tonkatsu" ramen? add flour. ouch !!! while flour may achieve the look, by turning any dark rich meat broth into a milky brown color, it does not by any means achieve the actual taste and is not something that any respectable student of ramen would consider doing, ever. you might as well add milk and pour it over cereal if you're going down that road.

This error on both the author and any editor involved is a pretty glowering obstruction to my further enjoyment of any other recipes. I will continue to survey this little book but with much more reserve. You have been warned.
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