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Takashi's Noodle Book Paperback – 15 Apr 2009


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Product details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press (15 April 2009)
  • Language: English
  • ISBN-10: 1580089658
  • ISBN-13: 978-1580089654
  • Product Dimensions: 23.1 x 1.8 x 24.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 124,470 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

0 of 2 people found the following review helpful By Fabian Peng Karrholm on 23 Nov. 2010
Format: Paperback
I spent two weeks in japan trying all sorts of food, and one if the most memorable was Ramen in Tokyo. This book has helped alot in recreating those great bowls of noodle soup (it has other recipes than ramen as well). I am very happy with this book.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 29 reviews
82 of 84 people found the following review helpful
Excellent Japanese Noodle Cookbook 22 July 2009
By Eilie - Published on Amazon.com
Format: Paperback
This wonderful cookbook specializes in Japanese noodles and includes a number of variations for udon, soba, and ramen. It includes detailed descriptions of ingredients and a little bit of background on each style of noodle. Although I haven't made the handmade soba noodles, I have tried the udon recipes and they came out better than most Japanese restaurants. Please do not be put off by the review stating that this is a horrible book because the short ribs are not cooked long enough. The recipe included in this book is for Japanese style beef short ribs which are a half inch thick cut along the bias, as you would see in shabu-shabu or Korean barbeque recipes, and therefore a minute per side is a reasonable estimate.
52 of 52 people found the following review helpful
Solid Japanese noodle cookbook 31 Aug. 2009
By Musashi&Koyama - Published on Amazon.com
Format: Paperback Verified Purchase
Takashi did a great job writing a Japanese noodle cookbook using available ingredients found in the western grocery stores. His recipes are not what I call a fusion style of recipes and he stays true to his background by presenting true Japanese noodle recipes.

His Japanese recipes are very solid and traditional recipes with beautiful presentation and photos. Pages 1-94 are Japanese recipes and pages 96-127 delves into other Asian as well as western noodle dishes.

The cold noodle dipping sauces are excellent with some innovative ideas such as tomato dipping sauce which I found very interesting. It does go extremely well with chilled somen noodle.
53 of 55 people found the following review helpful
Good book with simple recipies that work 18 Jan. 2010
By Jason, Professional Chef - Published on Amazon.com
Format: Paperback Verified Purchase
First off, ignore the one star review. The review bought the wrong type of rib cut and is blaming it on the book. You have to get the across the bone Asian style rib cut..not the between the bone American/European style Rib cut.

Now..onto the review:
This is a excellent book!
Takashi(who is a skilled chef in the Chicago area) has put together simple recipies that taste great and can be be made in a home kitchen without a monster effort. He also gives you a little backround about the noodles and the dishes so you can get a feel on how they are viewed in their native country. There are more than noodle recipies also-he includes recipies for Yakatori, Gyoza/Pot Stickers and many other common Asian Pub/Street food dishes that really fit in with the noodle recipies.

Plus, Takashi is not afraid to throw a Professional type recipie at you for a challenge if you so desire:look for the recipie with foam.

I am a professional chef and I can appreciate the simpliticy and ease of this book. I suggest a large 12+qt pot and a fine strainer or a china cap with cheesecloth to strain the soups as the only real things you need. Also, find where your local well stocked Asian Grocery store is at, as you will need to visit them for a few things that you won't find in a normal grocery store. If you can't find it locally, go online-Asian ingredients can be found online cheaply these days.

Just get this book if you are interested in Asian noodle soups/dishes and want a great, simple starting place Or you don't want to put a full day or three ala Momofuku to make noodle dishes.
4 of 4 people found the following review helpful
Noodles and more noodles 14 Oct. 2011
By Michael C. Hosokawa - Published on Amazon.com
Format: Paperback Verified Purchase
Nicely written and illustrated book for the Asian hobby chef. The text is easy to understand and you know what your dish is supposed to look like when served. While not always attainable the presentation of the noodles can be your goal. Many Asian cookbooks either require exotic ingredients not readily available or feature presentations only Iron Chef Morimoto could design. Takashi's Noodles provides recipes that the hobby chef can manage, presentations that can be your goal and a nice variety of noodle dishes.
3 of 3 people found the following review helpful
Great recipes to make impressive and delicious dinners 21 Jan. 2014
By Rachel W. - Published on Amazon.com
Format: Paperback Verified Purchase
I ordered this book back in early fall and by now have made most of the ramen and udon recipes in here. I love this book. Anyone complaining about difficulty making the recipes or preparing elements ahead of time should go back to their instant noodles! The detailed information is probably the most accessible instruction the typical American will receive for making traditional ramen recipes that are considered highly challenging and prized technique in Japan. I have several friends who I've prepared ramen dishes for and they've said that the recipes I've made were better than the ramen they've had in the city here and in Manhattan. If you want to learn to make an exceptional dish, it takes work. If you understand that from the get go then you'll enjoy this book.
PS: most of the packaged items called for in recipes can be found on Amazon. As Takashi tells us, it's better to make the dashi from scratch than to use the pre-made powders that are full of MSG.
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