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This review is from: Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks (Paperback)
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.
I went back to her book and made the cover recipe and it is by far the most bland, greasy noodle dish I've ever made and tasted. No taste at all.
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Initial post: Feb 19, 2012 12:15:28 PM PST
James S Grillo says:
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