Takashi's Noodles: [A Cookbook]
2011 eka. · Ten Speed Press
4,2star
11 iritzireport
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A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.
"A wonderfully talented chef." --Chef Eric Ripert
"Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl.
"A wonderfully talented chef." --Chef Eric Ripert
"Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly
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HARRIS SALAT writes about food and culture for Gourmet, the New York Times, Saveur, and other publications. He lives in New York.
TAKASHI YAGIHASHI opened Takashi's in Chicago in 2008, following successful ventures at Ambria, Tribute, and Okada at the Wynn. He was named the James Beard Foundation Best Chef: Midwest and one of America's 10 Best New Chefs by Food & Wine. Takashi is a member of the Macy's Culinary Council as well as the Japanese Culinary Cultural Association of America. He lives with his family in Chicago.
THE AUTHOR SCOOP
Tell me something that other people might not know about you.
I love to play guitar.
If you had a superpower, what would it be?
To always have a peaceful mind.
What's the oddest food you've ever eaten?
Dried Sea Cucumber Ovaries (a very expensive and rare delicacy).
What's the meaning of your name?
Takashi (Dragon) Yagihashi (Willow Bridge).
Favorite cocktail?
Yuzu Lemonade
What is your favorite sandwich?
Fried Pork with cucumber, lettuce, mayonnaise, tonkatsu sauce.
What's the best way to spend a rainy Saturday morning?
Making noodle soup.
TAKASHI YAGIHASHI opened Takashi's in Chicago in 2008, following successful ventures at Ambria, Tribute, and Okada at the Wynn. He was named the James Beard Foundation Best Chef: Midwest and one of America's 10 Best New Chefs by Food & Wine. Takashi is a member of the Macy's Culinary Council as well as the Japanese Culinary Cultural Association of America. He lives with his family in Chicago.
THE AUTHOR SCOOP
Tell me something that other people might not know about you.
I love to play guitar.
If you had a superpower, what would it be?
To always have a peaceful mind.
What's the oddest food you've ever eaten?
Dried Sea Cucumber Ovaries (a very expensive and rare delicacy).
What's the meaning of your name?
Takashi (Dragon) Yagihashi (Willow Bridge).
Favorite cocktail?
Yuzu Lemonade
What is your favorite sandwich?
Fried Pork with cucumber, lettuce, mayonnaise, tonkatsu sauce.
What's the best way to spend a rainy Saturday morning?
Making noodle soup.
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