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Noodles the New Way [Paperback]

Sri Owen , Gus Filgate
3.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

May 1 2007
Sumatra-born, London-based food writer and cooking consultant Sri Owen has traveled throughout Asia to research regional cuisines for her previous books. But it was in London that she realized that noodles had become the health food of choice in the western hemisphere as well. The fusion of Sri's worlds inspired her to write Noodles: The New Way, which presents more than 80 recipes that marry authentic Asian dishes with a Western feel. The book is a contemporary collection of dishes from Indonesia, Malaysia, Vietnam, Thailand, China, Singapore, Japan, India and Bali that can be made from ingredients found at local Asian markets.In the introduction Sri Owen pays homage to the personality characteristics of noodles - they'e lean, quick, flavorful, and democratic. Images by renowned food photographer Gus Filgate won this book a James Beard Foundation award for Best Photography. The photographs capture the varying temperatures, textures, hues and incarnations of noodles - the image for the Fried noodles on Portobello mushrooms recipe sizzles with vibrant orange, green, and brown.
Next, Owen describes the types of noodles - such as egg, rice, and Udon - and explains basic cooking techniques. There are recipes for stocks, such as miso stock, dipping sauces, dressings, There are recipes for vegetarian, seafood, poultry, and meat dishes. Owen suggests fine egg noodles with scrambled tofu, which can be made with angel hair pasta, and the protein-rich avocado and tofu tempura. For light, lean dishes there are formulas for asparagus tips with crab wontons, Indonesian chicken soup and Vietnamese noodle soup with steamed duck. For meat-lovers, Owen proposes barbecued pork spareribs with shitakenoodles, as well as traditional Pad Thai. The section on noodle salads offers a variety of distinctive recipes, such as cold soba noodles with lobster meat salad and green papaya and mango salad. The book rounds out with a glossary that clarifies more unusual ingredients. Throughout the book, Owen demonstrates how tastes and textures from different sources can work together to create new noodle recipes that are both eastern and western, traditional and modern. "The imaginative cook may well feel like an artist who has been given a paint box full of completely new colors," she gushes.

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And so what is the new way with noodles offered by Sri Owen? Pretty much the same as the old way, as it happens, with a few unexpected ingredients and flavour combinations thrown in. But, since the old way with noodles is as good a way of eating quickly and extremely well as anyone has ever come up with, there is nothing to complain about and a great deal to celebrate. Most especially when a cook as accomplished and cosmopolitan as Sri Owen is in charge. We are dealing specifically with noodles here, rather than the broader family that includes pasta, so the general emphasis is on Eastern Asia and its outposts--Thailand, Vietnam, China, Japan, Sri Owen's native Java, Vancouver. Noodles of all types are included, from the robust buckwheat soba of Japan to the delicate "cellophane" noodles made from transparent bean starch. The recipes are quick, well within the technical capacity of anyone who has clashed wok on stove, and unfailingly delicious. Many are one-dish affairs, like the elegant Soba Noodle Soup with Shiitake Mushroom and Tofu or the wonderfully spicy laksa recipes; there are tangy, refreshing salads (Vietnamese Rice Paper Rolls with Herb Salad stands out); while others are main dishes, with the noodles usually forming a dressed bed for a main item such as fish, chicken, beef or pork. There is even an exquisite recipe for boned quail stuffed with noodles and herbs. All this is backed up by information on the main noodle varieties, with instructions on making them where suitable for the home. Stocks, spice pastes, relishes and condiments are also on offer. An invaluable book, then, not only for noodle addicts but for anyone willing to let themselves be seduced by the pleasures of companionable slurping. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Review

"Irresistible, fun to eat and easy to cook." - "Family Circle"
"Noodles the New Way is an object lesson in culinary creativity that will change the way you cook for the better." - "Today's Diet & Nutrition" magazine

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Customer Reviews

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Most helpful customer reviews
2.0 out of 5 stars the pics are better than the words March 27 2002
I love the way this book looks...every page made me hungry. But the recipes are bit difficult to follow and they all seem to be missing some essential ingredient. In fact, 3 out of the 3 recipes that I made--following the recipe faithfully--were terrible. Give this book a miss.
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5.0 out of 5 stars love them "nude"les Oct. 20 2000
By JESUS
With enticing photos, this book brings to the dinner table what Andy Warhol brought to the art world.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 2.2 out of 5 stars  4 reviews
3 of 4 people found the following review helpful
2.0 out of 5 stars the pics are better than the words March 27 2002
By Michelle Smith - Published on Amazon.com
I love the way this book looks...every page made me hungry. But the recipes are bit difficult to follow and they all seem to be missing some essential ingredient. In fact, 3 out of the 3 recipes that I made--following the recipe faithfully--were terrible. Give this book a miss.
1 of 2 people found the following review helpful
1.0 out of 5 stars Disappointing Nov. 24 2002
By Sarina Nicole - Published on Amazon.com
Verified Purchase
Although I enjoy exotic recipes this cookbook offers very little more than eye candy. The instructions are multilayered and intricate, often involving hard to find ingredients. Should you actually be able to finish a recipe in one go you will find hardly enough to feed one person and the taste does not equal the effort exerted. Definitely a disappointment.
0 of 1 people found the following review helpful
1.0 out of 5 stars All Pictures No Substance June 1 2011
By Rose GM - Published on Amazon.com
Format:Paperback
I tried a few recipes from this (yes beautiful but) useless cookbook. They all turned out horribly. I tried one recipe for noodles with lamb kofta and it called for three tablespoons of red curry paste. I'd never used red curry paste before so it was partially my fault but when I tried the kofta, my tongue almost burned off. I love spicy food, but this was an obvious mistake. And unfortunately, this cookbook is FULL of them.
3 of 28 people found the following review helpful
5.0 out of 5 stars love them "nude"les Oct. 20 2000
By JESUS - Published on Amazon.com
With enticing photos, this book brings to the dinner table what Andy Warhol brought to the art world.
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