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Let's make ramen! : a comic book cookbook / Hugh Amano and Sarah Becan.

By: Amano, Hugh [author.].
Contributor(s): Becan, Sarah, 1976- [artist.].
Material type: TextTextPublisher: New York : Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, [2019]Edition: First edition.Description: vi, 183 pages : color illustrations ; 25 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780399581991; 0399581995.Other title: Let us make ramen!.Subject(s): Ramen | Cooking, Japanese | HOUSE & HOME / General | Cooking, Japanese | RamenGenre/Form: Cookbooks. | Graphic novels. | Cookbooks. | Graphic novels.Additional physical formats: Online version:: Let's make ramen!DDC classification: 641.82/2 | 641.5952 LOC classification: TX809.N65 | A43 2019
Contents:
Ramen 101 -- A brief history of ramen -- How to enjoy ramen -- Navigating a Japanese ramen-ya with Brian MacDuckston of Ramen Adventures -- Pantry -- Equipment -- The master ramen bowl -- Some of our favorite bowls -- Get ready to rumble -- Stocks & broths -- A word about stocks, tares, and broths -- Ivan Orkin on the beauty of finesse vs. strength of big flavors -- Chicken stock (and fat) -- Pork stock (and fat) -- A word about dashi -- Dashi -- Shio broth and shio tare -- Shoyu broth and shoyu tare -- Miso broth and miso tare -- A word about paitan broths -- Tonkotsu broth (pork bone broth) -- Torikotsu broth (chicken bone broth) -- A word about homemade instant ramen cubes -- Homemade instant ramen cubes -- Homemade instant ramen broth -- Fast weeknight ramen broth -- Yasai broth -- A word about gyokai broth -- Gyokai broth (seafood broth) -- Noodles -- A noodle primer with Kenshiro Uki of Sun Noodles -- A word about ramen noodles -- Handmade ramen noodles -- Baked baking soda (kansui) -- Meats -- A word about chashu -- Chashu -- Shredded pork -- Pulled chicken -- Yakitori (marinated and grilled chicken) -- Japanese meatballs (niku dango & tsukune) -- Accompaniments -- A word about ajitsuke tamago -- Ajitsuke tamago (seasoned soft-boiled egg) -- A word about onsen eggs -- Onsen eggs (slow-cooked soft-boiled egg) -- A word about menma -- Menma -- Pickled shiitake mushrooms -- A word about wok-fried vegetables -- Quick crunchy sauté -- Sauté and steam -- Greens sauté -- Crispy chicken skins -- Gari (pickled ginger) -- Charred shallot & scallion -- A word about seasoned oils -- Aromatic garlic and shallot oil -- Rayu (Japanese chili oil) -- Mayu (black garlic oil) -- Offshoots & riffs -- A word about tsukemen -- Tsukemen (dipped noodles) -- Fortified dashi -- Goma miso sauce -- Chashu liquid for tsukemen -- Spicy tsukemen broth -- A word about abura soba -- Abura soba (oil noodles) -- A word about mazemen -- Mazemen (mixed noodles) -- Creamy mushroom mazemen -- Hot and cold summer tomato mazemen -- A word about tantanmen -- Tantanmen (spicy ground pork ramen) -- Pork for tantanmen -- Yakisoba (wok-fried ramen) -- Curry ramen -- Kimchi-braised chicken ramen -- Shrimp and roasted tomato ramen -- Adobo chicken ramen -- A word about pressure cookers -- Pressure cooker tonkotsu broth -- Pressure cooker Ajitsuke Tamago -- Mike Satinover on simplifying ramen in the home kitchen -- Gochisosama.
Summary: "A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes." --
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Book Book Downtown Branch
Adult graphic novels
Adult graphic novels G 641.822 HUG (Browse shelf) 1 Checked out 02/23/2020 31562017165020
Book Book Murphy Branch
Adult graphic novels
Adult graphic novels G 641.822 HUG (Browse shelf) 1 In transit from Cavalry Hill Branch to Murphy Branch since 02/18/2020 31562017268584
Total holds: 0

Includes bibliographical references and index.

Ramen 101 -- A brief history of ramen -- How to enjoy ramen -- Navigating a Japanese ramen-ya with Brian MacDuckston of Ramen Adventures -- Pantry -- Equipment -- The master ramen bowl -- Some of our favorite bowls -- Get ready to rumble -- Stocks & broths -- A word about stocks, tares, and broths -- Ivan Orkin on the beauty of finesse vs. strength of big flavors -- Chicken stock (and fat) -- Pork stock (and fat) -- A word about dashi -- Dashi -- Shio broth and shio tare -- Shoyu broth and shoyu tare -- Miso broth and miso tare -- A word about paitan broths -- Tonkotsu broth (pork bone broth) -- Torikotsu broth (chicken bone broth) -- A word about homemade instant ramen cubes -- Homemade instant ramen cubes -- Homemade instant ramen broth -- Fast weeknight ramen broth -- Yasai broth -- A word about gyokai broth -- Gyokai broth (seafood broth) -- Noodles -- A noodle primer with Kenshiro Uki of Sun Noodles -- A word about ramen noodles -- Handmade ramen noodles -- Baked baking soda (kansui) -- Meats -- A word about chashu -- Chashu -- Shredded pork -- Pulled chicken -- Yakitori (marinated and grilled chicken) -- Japanese meatballs (niku dango & tsukune) -- Accompaniments -- A word about ajitsuke tamago -- Ajitsuke tamago (seasoned soft-boiled egg) -- A word about onsen eggs -- Onsen eggs (slow-cooked soft-boiled egg) -- A word about menma -- Menma -- Pickled shiitake mushrooms -- A word about wok-fried vegetables -- Quick crunchy sauté -- Sauté and steam -- Greens sauté -- Crispy chicken skins -- Gari (pickled ginger) -- Charred shallot & scallion -- A word about seasoned oils -- Aromatic garlic and shallot oil -- Rayu (Japanese chili oil) -- Mayu (black garlic oil) -- Offshoots & riffs -- A word about tsukemen -- Tsukemen (dipped noodles) -- Fortified dashi -- Goma miso sauce -- Chashu liquid for tsukemen -- Spicy tsukemen broth -- A word about abura soba -- Abura soba (oil noodles) -- A word about mazemen -- Mazemen (mixed noodles) -- Creamy mushroom mazemen -- Hot and cold summer tomato mazemen -- A word about tantanmen -- Tantanmen (spicy ground pork ramen) -- Pork for tantanmen -- Yakisoba (wok-fried ramen) -- Curry ramen -- Kimchi-braised chicken ramen -- Shrimp and roasted tomato ramen -- Adobo chicken ramen -- A word about pressure cookers -- Pressure cooker tonkotsu broth -- Pressure cooker Ajitsuke Tamago -- Mike Satinover on simplifying ramen in the home kitchen -- Gochisosama.

"A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes." --

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