Ramen Noodle Soup And Wok Cookbook: 2 Books In 1: Over 150 Recipes For Classic Asian Comfort Food

Are you looking for a cookbook with 140 recipes for traditional Ramen and Wok Food?In this 2 books in 1 edition by Maki Blanc you will learn over 140 recipes for amazing Japanese and Wok all time classic dishes.

In the first book, Ramen Cookbook, you will learn 70 recipes for amazing ramen bowls, also vegetarian!

Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food.

Ramen soup, which is the most relevant part of the dish and where all the flavors are, is generally made from pork or chicken stock with rich ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables based broths.

There are three main types of ramen:

1. Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate
2. Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.
3. Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup

In Ramen Cookbook by Maki Blanc you will learn:

• How to prepare ramen at home
• 70 recipes for preparing Ramen at home
• 50 classic and 20 vegetarian ramen recipes

If you like asian flavors and ramen is one of your comfort food, this cookbook is for you!

In the second book, Wok Cookbook, you will learn 70 recipes for traditional asian food cooked in many ways using a wok.

Asian food, including dishes from Thailand, China, Malaysia, Korean, Japan and more has one thing in common: the wok.

From New Delhi to Bangkok, in every restaurant and home kitchen you can find at least one rounded pot for preparing a wide range of dishes.

Invented - allegedly - in China around 100 AD, originally used for drying grains, became quick a fundamental tool in every kitchen for two main reasons:

The deep bottom allows to collect all the ingredients, juices and flavors for having tasty recipes and perfectly cooked dishes

It can be used for boiling, braising, deep and stir frying, smoking, roasting, steaming and more

Can you use a wok for other dishes outside the asian cuisine? Yes you can! If you can boil Chinese noodles, you can definitely boil Italian pasta or prepare a stew from French or Nordic cuisine.

In Wok Cookbook by Maki Blanc you will learn:

• How to use wok cooking at home
• 70 recipes for asian food prepared using wok
• 70 easy recipes with ingredients that can be found at the local supermarket

If you want to add a flexible item in your kitchen and prepare Asian Dishes to impresses family and friends, this cookbook is for you!