Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks (Paperback)

~ (Author)
Key Phrases: kombu dashi, fried garlic, secondary dashi, Spicy Fish Sauce, Fried Scallions, Basic Asian Stock (more...)

Editorial Reviews

From Publishers Weekly

Trang, seasoned food writer and author of The Asian Grill, presents an extraordinary array of Asian dishes in her newest book. With a sharp, modern design and a friendly tone, the book helps the reader navigate the world of noodles, starting with their origin (Leijoo, China) and most common pairings (ginger, garlic, soy, scallions, etc.), then delving deep into the many varieties of noodles. No stranger to Asian cuisine, Trang keeps her innovative ideas (such as plum-flavored noodles) from becoming too complicated or obscure, and suggests tips and valuable explanations throughout the book. Each chapter proficiently exhibits one noodle (wheat, egg, buckwheat, rice and cellophane)—plus a chapter on buns, dumplings and spring rolls—and includes a handful of vibrant, original ways to prepare each type. While some recipes, like green tea soba and smoked wild salmon rolls, are bite-size, others, like udon with braised sweet and spicy beef short ribs, are hearty entrees, shining a spotlight on the book's subject. Combining a fun, fresh layout with generally quick and easy-to-prepare dishes, Trang's latest work is sure to find a spot in the kitchens of stylish foodies eager to explore the arguably underdocumented land of noodles. (June)
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Product Description

Noodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make it easy to discover such simple pleasures as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) from Thailand, and Japanese Soba. Chapters are organized by type of noodle Wheat, Egg, Buckwheat, Rice, and Cellophane and then Buns, Dumplings, and Spring Rolls, so it's easy to find just the right treat for the occasion. With a section on basic Asian ingredients plus information on simple equipment and easy techniques to master, this great guide ensures that each dish comes out perfect every time.

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Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books (May 13, 2009)
• Language: English
• ISBN-10: 0811861430
• ISBN-13: 978-0811861434
• Product Dimensions: 8.7 x 8 x 0.7 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #67,849 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

11 of 11 people found the following review helpful:

5.0 out of 5 stars One of the best cookbooks I've ever owned!, May 29, 2009

By	Paul Gourin (Denver, CO) - See all my reviews (REAL NAME)

I love this book! So many cookbooks just re-hash old recipes, but this one has some really unique takes on traditional Asian food that made it stand out for me. One of my favorite aspects is the layout; right off the bat Chapter 1 gives you everything need to know about buying and storing the ingredients used in all of the dishes. As a run-of-the-mill home cook a lot of the ingredients were new to me, and this really makes it easy. The first thing I made from the book was the Basic Asian Marinade, p.43, and we were surprised to find that it was better than the dumpling sauce our favorite Thai place uses. The Pink Plum-Flavored Noodles with Spinach and Mushrooms, p.71, is as pretty as it is delicious, and is a big hit at dinner parties. I've also learned how to make a proper Pho, p.121, have learned that I like Kimchi, and have made Asian Style Kirby Pickles p.45 (Yum!). Great book! I also have "The Asian Grill" by the same author and love that one as well, it has some of the best sauces I've ever tried.

6 of 6 people found the following review helpful:

3.0 out of 5 stars Noodle Fusion, August 29, 2009

By	Musashi&Koyama (CA USA) - See all my reviews

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This book is what I consider fusion cooking with heavier emphasis on using Chinese and Vietnamese seasoning. It tries to cook some Japanese, but if you are looking for Japanese noodle recipes, this book is not it. The use of sesame oil in some of the Japanese recipes are quite odd. I also thought the technique presented for making tempura shiso/ooba/perilla leaves a lot to be desired. Nowhere did the author talk about dipping one side of leaves only because dipping the whole leaves do not work. It makes for gooey tempura shiso leaves. Not sure if this author actually made tempura shiso leaves or just decided to add this because it is often added in Japan.

I think she should have stayed with the area of noodle cooking she is most familiar with which is mostly Chinese and Southeast Asian. In this, I think she does a great job.

4 of 6 people found the following review helpful:

5.0 out of 5 stars Deliciously written!, June 2, 2009

By	B. G. Sibley "mamabee" (usa) - See all my reviews (REAL NAME)

Corinne Trang has the amazing ability to write a recipe in such a way that you want to eat every single dish in this book!