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Ways with noodles

Ways with noodles
Ways with noodles
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18,24 €  17,33 €
Q Price!!

Author: Hugo Arnold
Availability: 2 semanas
Language: Inglés
Format: Tapa blanda, 192 pp, 20,5x25,5 cm
Publisher: Kyle Cathie, 2006, 9781856266468
Features: Fotografías a color
Publisher review:
The Wagamama cookbook told the story of the company and was driven by the menu and the specials attached to it. Ways with noodles takes its inspiration from Wagamama's core expertise; noodles: how to cook, serve and eat them.
Noodles are the fast food of today, the pasta of the 21st century. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) stalls of Japan that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Minimum fuss and maximum enjoyment are what wagamama noodles are about.
Noodles to soothe, noodles to celebrate, noodles to share, noodles for that impromptu supper for one when nothing else will do. Hugely versatile, noodles turn up in soups, side dishes, as a nest for meat, fish or vegetables, as a bed for curry or in a salad. They can be stir fried or dressed, or poached in a heady broth, aromatics being provided by freshly chopped herbs. And they are healthy too: high in complex carbohydrates, low in fat, while most recipes make much use of fresh vegetables and fish.
Brush up on your noodle knowledge and get to know your soba from your somen. Try the mouthwatering recipes, which include wide-ribbon hot-pot with seven vegetables, chargrilled chicken, soba and miso soup, and marinated salmon ramen. Look no further for delicious noodle recipes for every occasion, from appetisers to family meals to elegant dinner party dishes.

Index:
- Introduction. The Wagamama way: ingredients, equipment and approach.
- Sauces.
- Souped up.
- Wrapped.
- Quick.
- Entertaining.
- One pot.
- Children.
- Salads.
- Drinks.

About the author:
Hugo Arnold is mad about noodles. Their ease, versatility and sheer convenience make them a truly modern food. Having written The Wagamama cookbook, the opportunity to indulge in even more noodles was too great a temptation to ignore. So armed with chopsticks… Hugo has written food columns in the London Evening Standard, the Financial Times and now in the Irish Times. He is the author of several books, including The Wagamama cookbook and Ways with noodles, and won a Glenfiddich food award in 2001 for his innovative writing. He believes passionately in the power of food to calm, restore, and excite. After that he is simply greedy.
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