Homemade Ramen

Description

By (author) Spaeth, Sho

Short /annotation:
Everything you need to know to make better-than-restaurant ramen at home

:
Ramen is a bundle of traditions, conventions, cultural trends, proscriptions and crazed opinions. Sho Spaeth has spent over two decades trying to make sense of it all, adapting ramen-making techniques to his kitchen and coming up with recipes that are representative of a range of ramen styles, including:Classic shoyu ramenShio tanmen with clam stockMiso ramenSpicy tantanmenPork rib tsukemenSoupless ramen (mazemen)Vegan chickpea ramenWith over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the noodles and a range of toppings. More than that, the book shows that making ramen is easy and it gives you everything you need to geek out on ramen on your own.

Review quote:
“There is no more complete guide to ramen in the English language. Spaeth has demystified the technique-driven Japanese dish through this precisely outlined, well-researched, cleverly written cookbook. Ramen heads will rejoice. The rest of us will study up. No one leaves unsatiated”

Biographical note:
Sho Spaeth is lead editor and writer at ChefSteps, and was formerly a staff writer and editor at Serious Eats. He has lived in Hong Kong, Manila, and New Delhi, and currently lives in Brooklyn, New York.