Bella, August 2004
With a preparation time for most recipes of no more than 15 minutes you can be speedy and adventurous
Philippa Davenport, Financial Times December 04
If you want to know all about noodles and rice, this is the book for you.
Tom Parker Bowles, Mail on Sunday May 2005
"a must-buy"
Synopsis
True to the positive eating, positive living ethos ofwagamama 's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the noodle, rice and dumpling recipes have been specially created by the people behind wagamama 's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries and a selection of exotic sweet-rice desserts, this unique collection means that the stylish wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed the family good, wholesome meals, this book allows you to recreate the best of Japanese cooking. No raw fish, or complex sushi dishes that take hours to prepare and seconds to eat - just a collection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
About the Author
Hugo Arnold has written food columns in the Evening Standard, Financial Times and now in the Irish Times. He is the author of six books, including Buying the Best and Barbecues and other Outdoor Feasting for Kyle Cathie, and won a Glenfiddich food award in 2001 for his innovative writing. He believes passionately in the power of food to calm, restore and excite. After that he is simply greedy.
Most Helpful Customer Reviews
With a preparation time for most recipes of no more than 15 minutes you can be speedy and adventurous
Philippa Davenport, Financial Times December 04
If you want to know all about noodles and rice, this is the book for you.
Tom Parker Bowles, Mail on Sunday May 2005
"a must-buy"
Synopsis
True to the positive eating, positive living ethos of
About the Author
Hugo Arnold has written food columns in the Evening Standard, Financial Times and now in the Irish Times. He is the author of six books, including Buying the Best and Barbecues and other Outdoor Feasting for Kyle Cathie, and won a Glenfiddich food award in 2001 for his innovative writing. He believes passionately in the power of food to calm, restore and excite. After that he is simply greedy.
Most Helpful Customer Reviews
TheWagamama cookbook is a great introduction to making Japanese noodles,-I enjoy them so much that I make them a couple of times a week now. At first I found the recipes difficult as I had to invest in new ingredients and learn new techniques, but after a few attempts I could make them with my eyes shut! The book has recipes for noodles, rice dishes, meat, fish, dumplings, salads and sauces. (It does not cover how to make sushi though.) Everything I made was delicious, as I could adapt the recipes to my own taste. I was so impressed that I went to theWagamama restaurant in London, and I was pleased to find out that my own attempts tasted even better! The recipes are bursting with flavour and fun to cook. I really recommend this book, but be warned, you will need access to a Chinese/Japanese supermarket to get some of the ingredients.
http://www.amazon.co.uk/
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