Customer Reviews

Noodle

5 star:		(8)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Beautifully photographed, lovingly and humorously written, 'Noodle' is simply superb. First readers are introduced to the various noodles of the world in the Noodle ID section. Then readers are treated to truly wonderful Asian recipes, country by country. (I do hope that the author writes a follow-up focusing on European and American culinary uses of the noodle.)A great book that honors a great, comforting food. Thanks, Terry Durack!

Terry Durack has written the penultimate reference book for all serious noodle-heads, or wannabes. If you've ever wandered the aisles of an Asian market, enchanted yet baffled by fresh, dried, yellow, green, white, thin, fat and medium noodles...get this book. Noodles are ID'd with photos, then identified in 3 or 4 languages, how-to-cook, how to serve and recipes follow. Fabulous recipes and, as a bonus, you'll be educated AND entertained by Durack's wicked sense of humor. No cook should be without this one!!

I am 72 and an expert Chinese cook but have had a great urge to get into noodle soups and dishs. I have been in the orient enough to have experienced the love of noodles so a month or so ago I ordered one each of the Noodles books that Amazon offers. When this one came in I was captured from the very first photograph. The author has it spot on. His organization is very smart starting with two pages on each type of noodle and then recipes by the nation. I have gotten thru about half of them and I will finish them all. I have my favorites but havent yet had one be "unsubmitworthy."
You can buy all 5 noodle books like I did or just buy this one...you will not need another.

This is one of the best cookbooks I've ever had the pleasure of using! It's great reference and great to cook from. Each noodle is described, with pictures, names in various languages, all sorts of info about it and recipes. If you've ever stood in an Asian market, staring at all the noodles and wondering what makes them different or how you should use them, then this is the book for you. It will answer every noodle question you've ever had. The next time you reach for a package of e-fu noodles, you'll know exactly why you want them!

All the recipes I've tried (which is a lot of them!) have been delicious!I've had this book for several years -- but keep coming back to it both for reference and favorite recipes. You can open it to any page and be assured the recipe will be great!

If I were stranded on a desert island and had to pick three cookbooks that I couldn't live without, this might well be one of them.

I have been working my way through this cookbook for a few months and love it! I would classify many of the recipes or even most as easy and something that can be managed on a weekday evening after work. The ingredients are easily obtainable. Some of the recipes I have made so far are Brown Sauce Noodles (ground pork, hoisin sauce, bean sprouts and cucumbers), beef and water spinach noodles, chicken chow mein (a very light and fresh version), hokkien noodles with shrimp (yumm!) I have been happy with all of the recipes I have made but specially like these. So far I have only made Chinese recipes. There are also recipes from Japan, Malaysia, Thailand, Vietnam, Korea, Indonesia, Philipines, Burma, Taiwan, Laos, Cambodia and India. I am looking forward to trying nearly all of the recipes in the book. I will confess to not being a purist. My second Chinese cookbook was 1001 Chinese Recipes (the first being the New York Times Chinese Cookbook)and 1001 Chinese Recipes taught me how easy it is to substitute things in basic Chinese recipes and still end up with a great flavor profile. So for example, I will use whatever noodles I have in the house and which strike me as what I want that night. And I am also not afraid to substitute meats/seafood. I do stick to the seasonings. But if you are a bit flexible you can use this book from a well stocked pantry, refrigerator and freezer. And really, at my favorite noodle soup Chinese restaurant you choose your meat(s)and you choose your noodles and it is always delicious, so why can't you do this with your home cooking?

It is true. This book is fantastic. I have cooked 3 dishes from this book so far, and they have all been very good. One was out of this world. Well done Terry Durack. You can't go wrong with this book if you want to cook quick authentic noodle dishes.

A really unexpected and wonderful book on as many noodles you would ever want to encounter. I shall have great fun and enjoy the finished products.
Thank you, Una

This is the most enjoyable cookbook/informative guide to what some might think as the lowly noodle. Nevermore, Terry Durack has presented the who,what, where, when and why of 20 types of Asian noodles, with recipes from 13 countries. With color photos of each type and over 100 mouth watering recipes from soup/salad/main dish and deserts. There is an opportunity for the reader to become immersed enough to become an expert quickly.
The uniqueness lies in the love of the author who shares stories and history along the way.

This is sure to become a family treasure. Buy one to keep and one or more for gifts.

Enjoy!

Excellent presentation that demystifies the process with simple recipes using easy-to-find ingredients. Yes, you CAN recreate the tastes you experienced in that noddle tent in Fukuoka!