Let's Make Ramen

To the last drop.

When it's cold out, there's nothing like a hot bowl of ramen. And with this cookbook, you won't need to brave the winter winds to get your slurp fix. Designed to be accessible for chefs of all experience levels, the book includes everything from quick weeknight noodles to making your own stock and homemade ones. Between bowls, read up on Japanese culinary traditions or pick up tricks from ramen masters like Ivan Orkin or Brian MacDuckston. Recipes include Shio, Shoyu, Miso, and Tonkotsu broths, as well as onsen eggs, chashu, menma, and more.

  • (W)7" x (L)10"
  • Paperback
  • 192 pages
  • By Hugh Amano and Sarah Becan
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