Takashi's Noodles - by Takashi Yagihashi & Harris Salat (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.</b> <p/>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. <p/>A wonderfully talented chef. --Chef Eric Ripert <p/>Noodle fans with a stocked pantry will find plenty to slurp about. --<i>Publishers Weekly </i><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Noodle fans with a stocked pantry will find plenty to slurp about." <br>--Publishers Weekly <p/>Takashi has "given us what's become a rarity--a cookbook that is equal parts timely, useful, and pretty." <br>--Chicago Magazine<br><p/><br></br><p><b> About the Author </b></p></br></br>HARRIS SALAT writes about food and culture for Gourmet, the New York Times, Saveur, and other publications. He lives in New York. <p/>TAKASHI YAGIHASHI opened Takashi's in Chicago in 2008, following successful ventures at Ambria, Tribute, and Okada at the Wynn. He was named the James Beard Foundation Best Chef: Midwest and one of America's 10 Best New Chefs by <i>Food & Wine.</i> Takashi is a member of the Macy's Culinary Council as well as the Japanese Culinary Cultural Association of America. He lives with his family in Chicago. <p/>THE AUTHOR SCOOP <p/><b>Tell me something that other people might not know about you. </b><br>I love to play guitar. <p/><b>If you had a superpower, what would it be? </b><br>To always have a peaceful mind. <p/><b>What's the oddest food you've ever eaten? </b><br>Dried Sea Cucumber Ovaries (a very expensive and rare delicacy). <p/><b>What's the meaning of your name? </b><br>Takashi (Dragon) Yagihashi (Willow Bridge). <p/><b>Favorite cocktail? </b><br>Yuzu Lemonade <p/><b>What is your favorite sandwich? </b><br>Fried Pork with cucumber, lettuce, mayonnaise, tonkatsu sauce. <p/><b>What's the best way to spend a rainy Saturday morning? </b><br>Making noodle soup.
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