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Bone Daddies: The Cookbook Hardcover – 22 Sep 2016
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100 recipes for ramen, Japanese-style snacks, food & drinks with a twist
About the Author
Ross Shonhan grew up in Australia, where he trained to be a chef before travelling around the wourld and working for the legendary Nobu Matsuhisa at Nobu in the US, and Rainer Becker at Zuma in Knightsbridge. Ross achieved his dream of having his own ramen bar when he opened the first Bone Daddies in London's Soho, and now leads a group that includes Flesh & Bones and Shackfuyu. Tom Moxon is group head chef of Bone Daddies.
Find out more about Bone Daddies at instagram.com/bonedaddies, on Twitter at @BoneDaddiesLDN and at www.bonedaddies.com.
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The spine is on the "opposite" side of the book, which made me think of some manga comics to be honest but my brother advised me this is for the left handed chef, which he is himself, I would expect this is a feature which may recommend itself to anyone who is left handed, for anyone who is not it is likely to prove a bit of a novelty but it is by no means a design feature to be wary off in any way.
I think that I would use this more for planning my next visit to the restaurant than I will use it for actually preparing recipes at home but as such I really love it and would recommend it to others. Cookbooks can and do fulfill that function for many a cookery/cuisine reader.
although the way it is printed back to fron (if you will) is a little cofusing at first.