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- Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pa...
Christopher Kimball
Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen
Balsavo 0
ISBN: 9780316387767
Autorius : Christopher Kimball
Leidimo metai: 2023
Leidėjas: Hachette UK Distribution Ltd
Puslapių skaičius: 304
Leidinio kalba: Anglų
Formatas: Kieti viršeliai
Autorius : Christopher Kimball
Leidimo metai: 2023
Leidėjas: Hachette UK Distribution Ltd
Puslapių skaičius: 304
Leidinio kalba: Anglų
Formatas: Kieti viršeliai
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It's time to twirl and slurp bowls of pasta, ramen, spaetzle, lo mein, and more with 125 recipes for noodles from around the world, from the James Beard Award-winning team at Milk Street
Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.
We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.
What's for dinner? Use your noodle.
Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.
- In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew.
- In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
- And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta
We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.
What's for dinner? Use your noodle.
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