The Yuji Ramen Cookbook
A Seasonal Guide to Seafood and Ramen
Seiten
2016
Lake Isle Press Inc.U.S. (Verlag)
978-1-891105-58-6 (ISBN)
Lake Isle Press Inc.U.S. (Verlag)
978-1-891105-58-6 (ISBN)
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Helps you to cook ramen at home with seasonal, and sustainable ingredients with recipes from the trailblazing chefs of restaurants Yuji Ramen and Okonomi in Brooklyn.
Eat better, one bowl of ramen at a time. Learn to cook incredible ramen at home with fresh, seasonal, and sustainable ingredients with recipes from the trailblazing chefs of restaurants Yuji Ramen and Okonomi in Brooklyn. In their debut collection, chefs Haraguchi and Norvell, pioneers in New York's booming ramen scene, deliver essential techniques and recipes that are surprising, wholly original, and above all, delicious. Driven by the Japanese philosophy of mottainai, which focuses on responsibility, sustainability, and respect, and their passion for using only local, seasonal seafood and produce, Yuji Ramen first made their mark by serving brothless mazemen-style ramen and innovative ramen-omakase dinners. Rooted in their "no-waste" mottainai cooking and combined with creative techniques, they succeeded in producing dishes that broke all the rules, a new kind of ramen no one had seen before, with resounding success. Now, with The Yuji Ramen Cookbook, filled with beautiful step-by-step color photographs and hand-drawn illustrations, you'll have the tools and inspiration to elevate your own ramen with ease and mindfulness in your home kitchen.
In this collection, you'll learn how to: source and break down whole seafood and use all of its parts, many of which are usually wastefully discarded; make a variety of your own ramen noodles from scratch, including whole wheat and buckwheat; make your own deep, flavorful, but light broth from bones and vegetable scraps; and most importantly, how to apply these techniques to your own seasonal, local ingredients available to you. The cookbook, organized by season and focused on key, sustainable types of seafood and fish, includes a range of ramen recipes for broth-style, mazemen (brothless), tsukemen (dipping), and their ingenious omakase creations, such as Smoked Mussel Shoyu Ramen, Spring Pea and Ricotta Mazemen, Bluefish Tartare with Ramen Crackers, Uni Miso Ravioli, Miso Roasted Vegetable Mazemen, Chilled Soft Shell Crab Mazemen, and their iconic Salmon and Cheese Mazemen.
Eat better, one bowl of ramen at a time. Learn to cook incredible ramen at home with fresh, seasonal, and sustainable ingredients with recipes from the trailblazing chefs of restaurants Yuji Ramen and Okonomi in Brooklyn. In their debut collection, chefs Haraguchi and Norvell, pioneers in New York's booming ramen scene, deliver essential techniques and recipes that are surprising, wholly original, and above all, delicious. Driven by the Japanese philosophy of mottainai, which focuses on responsibility, sustainability, and respect, and their passion for using only local, seasonal seafood and produce, Yuji Ramen first made their mark by serving brothless mazemen-style ramen and innovative ramen-omakase dinners. Rooted in their "no-waste" mottainai cooking and combined with creative techniques, they succeeded in producing dishes that broke all the rules, a new kind of ramen no one had seen before, with resounding success. Now, with The Yuji Ramen Cookbook, filled with beautiful step-by-step color photographs and hand-drawn illustrations, you'll have the tools and inspiration to elevate your own ramen with ease and mindfulness in your home kitchen.
In this collection, you'll learn how to: source and break down whole seafood and use all of its parts, many of which are usually wastefully discarded; make a variety of your own ramen noodles from scratch, including whole wheat and buckwheat; make your own deep, flavorful, but light broth from bones and vegetable scraps; and most importantly, how to apply these techniques to your own seasonal, local ingredients available to you. The cookbook, organized by season and focused on key, sustainable types of seafood and fish, includes a range of ramen recipes for broth-style, mazemen (brothless), tsukemen (dipping), and their ingenious omakase creations, such as Smoked Mussel Shoyu Ramen, Spring Pea and Ricotta Mazemen, Bluefish Tartare with Ramen Crackers, Uni Miso Ravioli, Miso Roasted Vegetable Mazemen, Chilled Soft Shell Crab Mazemen, and their iconic Salmon and Cheese Mazemen.
Yuji Haraguchi and Tara Norvell are the head chefs and co-owners of Okonomi/Yuji Ramen, a Brooklyn-based Japanese restaurant with a focus on regional seafood and mottainai cooking (a philosophy on minimizing waste). Originally a Smorgasburg stand that led to two Whole Foods pop-ups, Yuji Ramen is known for its use of innovative ingredients and for introducing mazemen (brothless ramen) to the U.S. Haraguchi developed a passion for seafood as a supplier to some of America's top chefs. Norvell, a Le Cordon Bleu (London) graduate, previously worked at The Spotted Pig. The two met while working at Roberta's in Brooklyn.
| Erscheint lt. Verlag | 15.8.2016 |
|---|---|
| Zusatzinfo | 20 black & white illustrations, 20 colour illustrations, 200 colour illustrations |
| Sprache | englisch |
| Maße | 178 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-891105-58-2 / 1891105582 |
| ISBN-13 | 978-1-891105-58-6 / 9781891105586 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
