Noodle soup Recipes, techniques, obsession

Ken Albala, 1964-

Book - 2018

"Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flav...orings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Alabala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store. Filled with more than eighty color photos and one hundred recipes, A World of Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite."--

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Subjects
Genres
Cookbooks
Published
Urbana : University of Illinois Press [2018]
Language
English
Physical Description
186 pages : color illustrations ; 26 cm
Bibliography
Includes bibliographical references and index.
ISBN
9780252083181
0252083180
Main Author
Ken Albala, 1964- (author)
Review by Booklist Reviews

What could be simpler than noodle soup? But just like the phrase "easy as pie," making a good noodle soup takes sound ingredients and a cook with good sense to produce the finest results. Albala has let his imagination run wild in this collection of soup recipes that propel the definition of noodle soup right into the surreal. Every good soup starts with good broth, and Albala gives helpful guidance for preparing basic broths, from familiar chicken to Japanese dashi. Inventorying the vast universe of noodles, Albala concocts noodles from a host of different grains, including wheat, spelt, buckwheat, millet, and many more. He explains how to make superior bowls of ramen and Vietnamese pho, now vastly popular in America. One intriguing idea produces a soup from chickpea noodles and tahini that can stand in for hummus. Obsessive Albala even manages to craft a cocktail by swirling udon noodles into a well-chilled manhattan. Copyright 2017 Booklist Reviews.

Review by Choice Reviews

This is an informative and entertaining cookbook, written by a historian and professor of food studies who aims to spread enthusiasm for noodle soups. It includes recipes and discussions of the origins of certain dishes, as well as a chapter on noodle soups in the historical record (complete with footnotes), thoughtful meditations on the problems of "authenticity" in food cultures, and other topics that scholars of the humanities will appreciate. Recipes cover a wide range, from translations and re-creations of some of the earliest known texts describing noodle soups to modern inventions, such as noodles made with potato chips and cheese curls. Albala (Univ. of the Pacific) writes in a tone that is both engaging and informative. The book is well researched and filled with personal anecdotes and observations that demonstrate the author's passion for his subject. For Albala, making noodles from scratch is a meditative practice. Although anyone interested in food history or home cooking can find something useful in this book, the true target audience seems to be homemade noodle enthusiasts. Summing Up: Recommended. General readers.--L. Kessler, Consortium for History of Science, Technology & MedicineLawrence KesslerConsortium for History of Science, Technology & Medicine Lawrence Kessler Choice Reviews 56:04 December 2018 Copyright 2018 American Library Association.

Review by Publisher Summary 1

This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store. 70 photos. Original.

Review by Publisher Summary 2

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.

This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.

Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.