At the opening of this book, we find the presentation that is unique to this collection.
First the summary which lists the different kinds of noodles and revenue.
Later we find the sectors already present in the two preceding works as:
- Utensils
- Ingredients (this part is much greater than in previous works)
- Existing varieties of noodles
- Firings related to each
- Revenue broths
- Sauces and condiments
- Revenue
- The good addresses
- Measures
As usual, Laure KIE gives us his tricks, but this time no substitute ingredients for Japanese products. This is where fishing this book.
Indeed, if you do not have an Asian grocery store near you, you will difficult to make a different broths to prepare noodles.
I wanted to get into the preparation of ramen. Unfortunately I had to abandon my project saw that I missed a lot of ingredients.
The recipes are always as clear, but what makes the complicated thing is the multitude of ingredients necessary for the development of a single preparation! The basic of my wardrobe was not enough.
It's a shame because all the good and simple look to achieve!
For me it is only a postponement, the next time I go to my Asian grocery store I have a substantial list to make ramen that I dream!
So my advice, buy this book first. Then go shopping with it under his arm, because you must miss a trick, see more!
PS to 14/11/2013: After having filled my closet for missing ingredients, I made the recipe "Miso Ramen". It is very good! And as I had done too much of "vegetarian ramen broth", the surplus left in the freezer for another time!
