I love the Wagamama Cookbook! We don't have Wagamama's in the USA, and I've never been to one abroad, but from what I've sampled in the cookbook, I reaaaaallly wish they'd open one here!
I don't have a ton of experience with Asian cooking, aside from using miso paste in salad dressings and soups and making soba noodle salads, so this cookbook has become an indispensable resource in my kitchen! Arnold walks you through how to make all the broth, and provides helpful hints for correctly seasoning each dish. I make the chicken and pork ramen all the time...
- amandabradley voted for the following inWed 09 Jun 2010 17:27:37 GMT
Well written and beautifully photographed, Michael Nischan's book is a marvel. He takes traditionally prepared dishes and uses stocks and vegetable juices in lieu of heavy cream and butter. I've enjoyed getting out of my safety zone and using things like sweet potato juice (instead of butter) in a vegetable gratin.
Chapter 9, "Basics" is a great resource. Michael walks the cook through how to make the stocks, syrups and juices in the book. He offers tips on how to correctly roast vegetables (with approximate roasting times), and charts how many ounces/pounds are needed to make one cup of vegetable juice.
Mark's book is a staple in my kitchen. It's a great resource for just about anything you may want to cook. This book has given me so many fantastic ideas for how to incorporate new ingredients into old favorites (see: dips and sauces.) His recipes are easy to follow, and the ingredient list is minimal.