Ramen And Stir Fry Cookbook: 4 Books In 1: 250 Recipes For Authentic Asian Flavors

Are you looking for a Wok and Ramen Cookbook with over 250 tasty and traditional recipes? In this 4 books in 1 edition by Maki Blanc and Adele Tyler you will learn how to prepare at home over 250 recipes for traditional and delicious Wok and Japanese food.In the first book, Wok Cookbook by Maki Blanc, you will learn 70 recipes for traditional asian food cooked in many ways using a wok.

Asian food, including dishes from Thailand, China, Malaysia, Korean, Japan and more has one thing in common: the wok.

From New Delhi to Bangkok, in every restaurant and home kitchen you can find at least one rounded pot for preparing a wide range of dishes.

In Wok Cookbook by Maki Blanc you will learn:

How to use wok cooking at home70 recipes for asian food prepared using wok70 easy recipes with ingredients that can be found at the local supermarketIn the second book, Wok Home Cooking by Adele Tyler, you will find 77 Asian recipes for wok dishes that can be easily prepared at home.

Stir frying. Steaming. Boiling and braising. Stewing. If all these cooking technique evoke in your mind the tasty flavors of the Asian food, you are absolutely right. What makes the wok special is the shape, rounded on the bottom in order to solve two main functions: sear the food with stronger heat due to being closed to the fire and collect flavors and juices of the dishes at the bottom, making it easier to cook using the two handles system to agitate the ingredients and have a more balanced and rounded cooking process.

In Wok Cookbook by Adele Tyler you will learn:

77 recipes for wok home cooking77 recipes from Thailand, China and Indian77 recipes for traditional asian foodIn the third book, Ramen Cookbook, you will learn 70 recipes for amazing ramen bowls, also vegetarian!

Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food.

There are three main types of ramen:

Shoyu: chicken or vegetables broth enriched with soy sauce, resulting salty and savory on the palateShio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soupIn Ramen Cookbook by Maki Blanc you will learn:

How to prepare ramen at home70 recipes for preparing Ramen at home50 classic and 20 vegetarian ramen recipesIf you like asian flavors and ramen is one of your comfort food, this cookbook is for you!

In the fourth book, Japanese Ramen Cookbook, you will learn how to make ramen broth and noodles at home.

Ramen is the ultimate comfort food. Ramen is spicy. Ramen is umami. Ramen is Japan. Ramen can be prepared at home. Yes, for real. The secret is in the broth, but the execution is easier than what you might think. What you need is just a good cookbook to learn the steps for preparing amazing ramen bowls at home.

In Ramen Cookbook by Adele Tyler you will learn:

77 recipes to prepare ramen at home77 ways to cook ramen, from broth to toppings77 traditional and modern Japanese recipes for homemade Japanese ramen bowlsKnowing how to cook ramen at home is the best way to taste it If you want to warm up in winter or enjoy a true Japanese dish all year around.

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