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Ramen Otaku:Mastering Ramen at Home: a Cookbook
[Paperback - 2018]
ann volkwein
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $26
Our Price: Rs.4845 Rs.4118
Standard Discount: 15%
You Save: Rs.727
Category: Cooking
Additional Category: Soups & Starters - Miscellaneous
Publisher: Avery | ISBN: 9780735220065 | Pages: 208
Shipping Weight: .556 | Dimensions: 7.33 x .5 x 8.96 inches

Description

A guide to ramen for the home cook, from the chef behind the beloved shop Otaku Ramen.

Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years.

An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours.

Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.

About the Author

After working at Gramercy Tavern, ANDREW SWALLOW graduated from the Culinary Institute of America in Hyde Park, New York. He continued to develop his craft at fine restaurants including Ajax Tavern in Aspen and Huntley Tavern, and as a manager of Gary Danko. During his tenure there, Andrew decided to create a new eco-gourmet fast-casual option: Mixt Greens. Partnering with his sister and brother-in-law, Leslie and David Silverglide, the team launched the San Francisco Bay Area’s greenest restaurant in 2005. Mixt has since expanded to multiple locations across the country while still preserving its gutsy approach to salads, maintaining ecologically sound business practices, and retaining its original mandate of environmental sustainability. Swallow’s home base is in San Francisco.
 
ANN VOLKWEIN is a food and lifestyle writer and editor based in New York City and Austin, Texas. A former culinary producer for the Food Network, she has written several cookbooks.

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