Noodle
Terry Durack
2000. g. sept. · Allen & Unwin
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208
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Par šo e-grāmatu
Explore the romance, mystique and essence of noodles in Terry Durack's soul-satisfying tribute to their gloriousness. Whether it be the soba or udon, rice stick or kway teow, vermicelli, long life or bean thread, it's in this bold and stylish book.
Noodle is Zen you can eat, noodle history you will enjoy, and recipes you will cook time and again. This book will be an education in noodle culture, from cooking to wonderful bits of folklore about their origins.
In over 100 slippery, slurpy recipes Durack gives us the future in a bowl, from Cantonese wonton and noodle soup to Malaysia's famous curry laksa, Korea's chap chae and India's serian kheer dessert noodles.
Mesmerising full-page colour photography provides foolproof noodle i-d and the low-down on how to prepare and cook it.
Noodle is Zen you can eat, noodle history you will enjoy, and recipes you will cook time and again. This book will be an education in noodle culture, from cooking to wonderful bits of folklore about their origins.
In over 100 slippery, slurpy recipes Durack gives us the future in a bowl, from Cantonese wonton and noodle soup to Malaysia's famous curry laksa, Korea's chap chae and India's serian kheer dessert noodles.
Mesmerising full-page colour photography provides foolproof noodle i-d and the low-down on how to prepare and cook it.
Par autoru
Terry Durack is Australia's most influential food critic. His weekly restaurant review in the Sydney Morning Herald is unmissable and he has written for Australian Gourmet Traveller, Vogue Entertaining and Good Weekend magazine. He contributes to international journals and guides such as Fodor's International and American Food and Wine as well as the Independent on Sunday in London. He is the author of bestselling books Yum and Noodle (hb) and the cookbook and CD combinations Allegro al Dente and Hot Food Cool Jazz.
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