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Ramen Noodle Soup And Thai Cookbook: 2 Books In 1: Over 150 Recipes For Classic Asian Food
Paperback
Publisher: Independently Published
Published: May 16 2021
Pages: 252
Weight: 0.75
Height: 0.53 Width: 6.00 Depth: 9.00
Language: English
In the first book, Ramen Cookbook, you will learn 70 recipes for amazing ramen bowls, also vegetarian!
Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food.
Ramen soup, which is the most relevant part of the dish and where all the flavors are, is generally made from pork or chicken stock with rich ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables based broths.
There are three main types of ramen:
- Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate
- Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.
- Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup
In Ramen Cookbook by Maki Blanc you will learn:
- How to prepare ramen at home
- 70 recipes for preparing Ramen at home
- 50 classic and 20 vegetarian ramen recipes
If you like asian flavors and ramen is one of your comfort food, this cookbook is for you!
In the second book, Thai Cookbook, you will discover a world of authentic Thai recipes that can be easily cooked in your kitchen.
Thai cuisine is a perfect combination of lightly cooked ingredients and strong spices. The mix of the two originates one of the most appreciated cooking style in the world and dozens of mouthwatering recipes.
Traditional thai foo can be labeled in four categories:
- Tom (boiled)
- Yam (spicy salads)
- Tam (pounded)
- Gaeng (curries)
In a fifth group we can find stir fry, fried and steamed, but these three techniques has a strong derivation from Chinese tradition.
All the cuisines in the Asian region have at least 1500 years of long history and traditions. Thai food has got over time influences from China, Malaysia and Indian, but the biggest change that occurred took place in 1600 when chili pepper had been imported from the Americas.
Rice plays a key role in Thai cuisine and is often served as side of the main plates, with the purpose of creating a single dish mixing chicken, meat or vegetables with balls of rice.
In Thai Cookbook by Maki Blanc you will learn:
- Brief history of Thai food
- How to cook traditional Thai recipes at home
- Easy to follow and read recipes for authentic food from Thailand
- 70 recipes for spicy asian food
If you love Asian food and you want to cook it at home to impress family and friends, this cookbook is for you.
Scroll up, click on buy it now and get your copy today!Also in
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