Takashi's Noodles: [A Cookbook]

(Paperback)

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Description

Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasising quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.

Reviews

Noodle fans with a stocked pantry will find plenty to slurp about.
Publishers Weekly

Takashi has given us whats become a raritya cookbook that is equal parts timely, useful, and pretty.
Chicago Magazine

Author Bio

TAKASHI YAGIHASHI opened Takashi's in Chicago in 2008, following successful ventures at Ambria, Tribute, and Okada at the Wynn. He was named the James Beard Foundation Best Chef: Midwest and one of America's Ten Best New Chefs by Food and Wine. Takashi is a member of the Macy's Culinary Council and as well as the Japanese Culinary Cultural Association of America. He lives with his family in Chicago. HARRIS SALAT writes about food and culture for Gourmet, the New York Times, Saveur, and other publications.