Formats and Prices
- Hardcover $35.00 $44.00 CAD
- ebook $16.99 $21.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 25, 2023. This date is subject to change due to shipping delays beyond our control.
Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.
- In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew.
- In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
- And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta
We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.
What's for dinner? Use your noodle.
"In-depth and well-photographed"Florence Fabricant, New York Times
"[The recipes are] easily within any home cook's reach and equipped with just enough cultural context to make you feel rewarded in the mind as well as the belly... Each demonstrates how the possibilities for innovation are endless, once you know where to start."Atlanta Journal Constitution
- On Sale
- Apr 25, 2023
- Page Count
- 304 pages