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|Author||: Ivan Orkin,Chris Ying|
A definitive guide to cooking with ramen noodles by the New York-born owner of Tokyo's Ivan Ramen locations shares the story of the author's successful career while providing master recipes for ramen's fundamental types and variations.
|Author||: Ivan Orkin|
|Editor||: Absolute Press|
In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan's handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity - a fixture of Japanese TV programmes and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candour, humour, gratitude and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
|Author||: Ivan Orkin,Chris Ying|
|Editor||: Houghton Mifflin Harcourt|
Ivan Orkin is a self-described gaijin (guy-jin), a Japanese term that means “outsider.” He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan’s cooking.
|Author||: Hugh Amano,Sarah Becan|
|Editor||: Ten Speed Press|
A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.
|Author||: Ivan Orkin,Chris Ying|
|Editor||: Ten Speed Press|
The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo’s top ramen shop—featuring 44 recipes! “What Ivan Orkin does not know about noodles is not worth knowing.”—Anthony Bourdain While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
|Author||: Danny Bowien,Chris Ying|
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
|Author||: Tadashi Ono,Harris Salat|
|Editor||: Ten Speed Press|
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
|Author||: Ivan Orkin,Chris Ying|
|Editor||: Rux Martin/Houghton Mifflin Harcourt|
Japanese cooking for the American home from Ivan Orkin, Chef's Table sensation and "ramen genius" (Food & Wine)
|Author||: Tove Nilsson|
Tove Nilsson is a Swedish chef and food writer who has made it her life s mission to slurp ramen all over the world: New York, London, Los Angeles, Berlin and Tokyo included. From the very first bowl, she became a ramen addict and has since searched ceaselessly for the ultimate broth and the tastiest noodles. She writes regularly for leading European food journals and makes frequent TV and radio appearances.
|Author||: Toni Patrick|
Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling ''101'' series-101 Things to do with Ramen Noodles.
|Author||: P. D. Ouspensky|
|Editor||: Dover Publications|
"A brilliant fantasy." -- Manchester Guardian. The occultist author expands upon his concept of eternal recurrence, telling of a man who travels back in time to correct the mistakes of his youth, including his romantic misadventures.
|Author||: Amy Kimoto-Kahn|
|Editor||: Race Point Pub|
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. Enjoy bowls of pork, chicken, and beef ramen. Or branch out with seafood, vegetarian, and spicy 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 quick, easy, and special midweek family meal. Try your hand at: Indonesian Pork Ramen with Coconut Curry Soup Chicken Meatball Ramen Teriyaki Beef-Wrapped Asparagus Ramen California Ramen with crabmeat, avocado, and cucumber Spicy Tofu Ramen Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts With simple step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.
|Author||: Ayaan Hirsi Ali|
|Editor||: Simon and Schuster|
The author of The Caged Virgin recounts the story of her life, from her traditional Muslim childhood in Somalia and escape from a forced marriage to her efforts to promote women's rights while surviving numerous threats to her safety. Reprint. 100,000 first printing.
|Author||: Robert Goolrick|
|Editor||: Algonquin Books|
Rural Wisconsin, 1909. In the bitter cold, Ralph Truitt, a successful businessman, stands alone on a train platform waiting for the woman who answered his newspaper advertisement for "a reliable wife." But when Catherine Land steps off the train from Chicago, she's not the "simple, honest woman" that Ralph is expecting. She is both complex and devious, haunted by a terrible past and motivated by greed. Her plan is simple: she will win this man's devotion, and then, ever so slowly, she will poison him and leave Wisconsin a wealthy widow. What she has not counted on, though, is that Truitt — a passionate man with his own dark secrets —has plans of his own for his new wife. Isolated on a remote estate and imprisoned by relentless snow, the story of Ralph and Catherine unfolds in unimaginable ways. With echoes of Wuthering Heights and Rebecca, Robert Goolrick's intoxicating debut novel delivers a classic tale of suspenseful seduction, set in a world that seems to have gone temporarily off its axis.
|Author||: Roy Choi,Tien Nguyen,Natasha Phan|
|Editor||: Harper Collins|
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
|Author||: Mark Stille|
|Editor||: Bloomsbury Publishing|
During World War II the Imperial Japanese Navy was at the forefront of submarine technology. It fielded the largest pre-nuclear submarines in the world, some capable of carrying floatplane bombers, which operated alongside fast combat vessels and midget submarines, all equipped with the best torpedoes available. The Japanese submarine fleet should have been an awe-inspiring force but, despite playing a crucial scouting role and enjoying several notable successes, it was surprisingly ineffective. Using unique color plates, Mark Stille describes the astounding technical advances of this range of vessels, and the wartime tactics responsible for their failure.
|Author||: Takashi Yagihashi,Harris Salat|
|Editor||: Ten Speed Press|
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
|Author||: Judy Blume|
Part of the classic Fudge series from Judy Blume, bestselling author of Tales of a Fourth Grade Nothing! Fudge is obsessed with money. He’s making his own “Fudge Bucks” and has plans to buy the entire world. But life gets really crazy when Fudge and his older brother, Peter, run into their long-lost relatives, the Howie Hatchers. Now they have to deal with annoying twin cousins and a weird younger cousin, coincidentally named Farley Drexel Hatcher—just like Fudge! Their names aren’t the only similarity, and before long, mini-Fudge is causing just as much trouble as Fudge always has! “As a kid, Judy Blume was my favorite author, and Tales of a Fourth Grade Nothing was my favorite book.”—Jeff Kinney, author of the bestselling Wimpy Kid series Love Fudge, Peter, and Sheila? Read all the books featuring your favorite characters: Tales of a Fourth Grade Nothing Otherwise Known as Sheila the Great Superfudge Fudge-a-Mania
|Author||: Todd A. Thies, Ph.D.|
|Editor||: Citadel Underground|
14 Mind-Altering Substances You Can Obtain and Use Without Breaking The Law "A Euphoric, Crazy Trip."--Amanita muscaria mushroom user Everyone can get high...biologically speaking, that is. And it's just plain human nature to want to try it. Although the government stands in the way of this basic right, there are ways around the restrictions. On the road to altered consciousness, there's a perfectly legal route. With each of the fourteen psychoactive substances detailed in this book, you can get high, pass a urine drug test, and never once break the law. "Totally Clear, Intense Hallucinations For Hours."--Ayahuasca user Legally Stoned provides a clear, practical guide for obtaining and using fourteen of the easiest to acquire, legal mind-altering agents. It also includes a description and history of each item, its chemistry and physiological reactions, accounts of its pleasures and perils, and any risks associated with it. Here are a few legal substances and their reported impact: • Amanita muscaria mushroom use leads to feelings of euphoria and auditory hallucinations • Anadenanthera peregrina/colubrina seeds have been known to cause intense visions of psychedelic light and color • Ayahuasca, which originated in South America, often produces visual hallucinations that include the jungle, exotic animals, even ancient native artwork! "Like Watching A Laser Light Show. . .Next Time I'll Take More."--Colubrina seed user "Fascinating . . . You are not merely holding a book; you are holding a key to the doors of perception. Legally Stoned is far more than an excellent, meticulously-researched sourcebook; it is a highly-readable treasure trove of experiments and experiences." --Kinky Friedman, musician, novelist, and politician "Legally Stoned is a well researched sourcebook for anyone interested in psychoactive substances that are currently legal in the United States. Legally Stoned cites scientific research and personal accounts to provide accurate descriptions of each substance's history, physiological effects, and the risks of use. Legally Stoned also challenges the rationality of the drug laws by describing the methods people often use to obtain and prepare each substance." --Krystle Cole, www.NeuroSoup.com, author of Lysergic and After the Trip "I refuse to plunge into paranoid speculation why many of the magical and sacred foods of the gods are made illegal and their communicants vilified. Instead, I bless and give thanks for books such as this, and intelligent and courageous souls such as Dr. Thies for their efforts to keep the doors of perception in full view for all of us to see." --Lon Milo DuQuette, author of My Life with the Spirits and Enochian Vision Magick "Todd Thies is the new millennium's Timothy Leary. His book covers the unexplored, mind-blowing universe outside of the DEA's crosshairs with insight and clarity. Legally Stoned is a fascinating read, a guided journey down the rabbit hole."--M. Chris Fabricant, author of Busted! Drug War Survival Skills So while wondering what the effects might be for you, just know that you have the option to obtain and use any of these, and many other, means of seeking a new level of awareness. It's completely legal; it's human nature; it's your right. What are you waiting for? With 16 pages of photos A Featured Alternate of the Quality Paperback Book Club