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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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Top customer reviews
although the way it is printed back to fron (if you will) is a little cofusing at first.
I'd read some of the other reviews of this cookbook and a few did warn that the ingredients required are a bit on the exotic side. But others refuted this saying that unless you live in the depths of the English countryside with only a corner shop to buy from you should be fine. Ok, I thought, I live in the diverse urban metropolis that is London, I'll be ok, right? I can find galangal, fish sauce and pak choi no problem. My local shop sells yuzu and lotus root. Well I have to say that even I have a hard time tracking down some of the ingredients required by these recipes. Sure, I could schlep to Soho or buy from a specialist online and I probably will do that as a one off to try out some of these recipes properly, but it's quite a lot of effort and consequently this isn't going to be a book I use often- hence 3 stars.
Over and out.
While neither strictly traditional nor for the faint of heart, Bone Daddies takes you on a comprehensive tour of these restaurants' menus. From amazing starters and snacks to an incredible selection of ramen recipes, this book is packed with flavour and character.
But do be warned; this is not the sort of book you'll pull down from the shelf and start cooking from on a whim. Many recipes take several hours to prepare and feature pastes, pickles or oils from other pages. To be fair, the methods of making each stage are quite simple, but some may baulk at the perceived complexity. The thing to remember is that many of these pickles and mixes will keep for quite some time, and you can make a large batch of the stock and freeze it ahead of time.
The proof of the ramen is in the eating, and once you're slurping down noodles you'll realise the extra effort was worth it. Bone Daddies ramen is simply the best I've eaten in London, and the home versions are just as good. Seriously delicious.
My one complaint is the traditional Japanese structuring of the book - ie - it runs back to front. While I understand why this was done, it is slightly unintuitive when it comes to practical use in the kitchen. None the less, it doesn't detract from what is an excellent book.