Simply Ramen - (Simply ...) by Amy Kimoto-Kahn (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Whether you are cooking for one or twelve, <i>Simply Ramen</i> brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides.</b> <p/> Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of <b>four soup bases</b>, <b>ramen noodles</b> (homemade or store-bought), and <b>traditional and non-traditional ingredients</b>. Enjoy bowls of <b>pork</b>, <b>chicken</b>, and <b>beef </b>ramen. Or branch out with <b>seafood</b>, <b>vegetarian</b>, and <b>spicy </b>soups--and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a <b>quick, easy, and special</b> midweek family meal. <p/> Try your hand at: <ul><li>Indonesian Pork Ramen with Coconut Curry Soup</li><li>Chicken Meatball Ramen</li><li>Teriyaki Beef-Wrapped Asparagus Ramen</li><li>California Ramen with crabmeat, avocado, and cucumber</li><li>Spicy Tofu Ramen</li><li>Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts</li></ul> With simple <b>step-by-step instructions</b> and <b>mouthwatering photos</b>, <i>Simply Ramen</i> will turn your kitchen into a <i>ramen-ya</i> for family and friends. <p/> Delve into the world of Asian cuisine with the <b>Simply ... series</b>. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes. <p/> Other titles in this series include: <i>Simply Hot Pots, Simply Pho.</i> <br><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>Ramen, in all its many variations, starts out simple. A simple stock, a simple <i>tare</i>, and some simple noodles. It is from these simple roots that home chefs can let their imaginations run wild. Amy Kimoto-Kahn lays the groundwork in the first few pages of her debut cookbook, then gives the home ramen chef enough ideas to satisfy their slurp cravings for years to come. - <i><b>Brian MacDuckston, Ramen Blogger (www.ramenadventures.com)</b></i></p><p>The book is full of such wonderful ideas. I salute Amy Kimoto-Kahn! So many different styles and tastes, it's a great way to bring ramen to your table. - <i><b>Tomaharu Shono, Ramen Creator (menya-shono.com)</b></i></p><p>Amy was one of my best students, and I hope that her cookbook helps to spread ramen all over the world! - <i><b>Sensei Miyajima Rikisai, Miyajima Ramen School (Osaka, Japan)</b></i></p><br><br><p>"Whether you are cooking for one or twelve, Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides. Author Amy Kimoto-Kahn shows you how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients." - <i><b>PBS.org</b></i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Amy Kimoto-Kahn</b> was born in Fullerton, California, and now lives with her family in Boulder, Colorado. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, Easy Peasy Japanesey. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She is the best-selling cookbook author of <i>Simply Ramen </i>(Race Point, 2016) and <i>Simply Hot Pots</i> (Race Point, 2019).</p>
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