MARC Record from marc_columbia

LEADER: 05851cam a2200493 i 4500
001 14256459
005 20211116145737.0
008 190107s2019 nyua 6b 001 0 eng
010 $a 2019000621
024 $a99988678456
035 $a(OCoLC)on1081367061
040 $aDLC$beng$erda$cDLC$dOCLCF$dOCLCO$dTOH$dTP7$dOCLCO$dYDX$dBDX$dUKMGB$dUAP$dOCL$dYDX$dEHH$dEYM$dOCLCO$dVP@$dJPL$dCGU$dYU6$dOCLCO$dPRN$dYXF
019 $a1057859861$a1107789813$a1108690516$a1108733454$a1264082922
020 $a9780399581991$q(trade paperback ;$qalkaline paper)
020 $a0399581995$q(trade paperback ;$qalkaline paper)
020 $z9780399582004$q(ebook)
035 $a(OCoLC)1081367061$z(OCoLC)1057859861$z(OCoLC)1107789813$z(OCoLC)1108690516$z(OCoLC)1108733454$z(OCoLC)1264082922
042 $apcc
050 00 $aTX809.N65$bA43 2019
082 00 $a641.82/2$223
082 04 $a641.5952$223
100 1 $aAmano, Hugh,$eauthor.
245 10 $aLet's make ramen! :$ba comic book cookbook /$cHugh Amano and Sarah Becan.
246 30 $aLet us make ramen!
250 $aFirst edition.
264 1 $aNew York :$bTen Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC,$c[2019]
300 $avi, 183 pages :$bcolor illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
520 $a"A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes."--$cAmazon.com
505 0 $aRamen 101 -- A brief history of ramen -- How to enjoy ramen -- Navigating a Japanese ramen-ya with Brian MacDuckston of Ramen Adventures -- Pantry -- Equipment -- The master ramen bowl -- Some of our favorite bowls -- Get ready to rumble -- Stocks & broths -- A word about stocks, tares, and broths -- Ivan Orkin on the beauty of finesse vs. strength of big flavors -- Chicken stock (and fat) -- Pork stock (and fat) -- A word about dashi -- Dashi -- Shio broth and shio tare -- Shoyu broth and shoyu tare -- Miso broth and miso tare -- A word about paitan broths -- Tonkotsu broth (pork bone broth) -- Torikotsu broth (chicken bone broth) -- A word about homemade instant ramen cubes -- Homemade instant ramen cubes -- Homemade instant ramen broth -- Fast weeknight ramen broth -- Yasai broth -- A word about gyokai broth -- Gyokai broth (seafood broth) -- Noodles -- A noodle primer with Kenshiro Uki of Sun Noodles -- A word about ramen noodles -- Handmade ramen noodles -- Baked baking soda (kansui) -- Meats -- A word about chashu -- Chashu -- Shredded pork -- Pulled chicken -- Yakitori (marinated and grilled chicken) -- Japanese meatballs (niku dango & tsukune) -- Accompaniments -- A word about ajitsuke tamago -- Ajitsuke tamago (seasoned soft-boiled egg) -- A word about onsen eggs -- Onsen eggs (slow-cooked soft-boiled egg) -- A word about menma -- Menma -- Pickled shiitake mushrooms -- A word about wok-fried vegetables -- Quick crunchy sauté -- Sauté and steam -- Greens sauté -- Crispy chicken skins -- Gari (pickled ginger) -- Charred shallot & scallion -- A word about seasoned oils -- Aromatic garlic and shallot oil -- Rayu (Japanese chili oil) -- Mayu (black garlic oil) -- Offshoots & riffs -- A word about tsukemen -- Tsukemen (dipped noodles) -- Fortified dashi -- Goma miso sauce -- Chashu liquid for tsukemen -- Spicy tsukemen broth -- A word about abura soba -- Abura soba (oil noodles) -- A word about mazemen -- Mazemen (mixed noodles) -- Creamy mushroom mazemen -- Hot and cold summer tomato mazemen -- A word about tantanmen -- Tantanmen (spicy ground pork ramen) -- Pork for tantanmen -- Yakisoba (wok-fried ramen) -- Curry ramen -- Kimchi-braised chicken ramen -- Shrimp and roasted tomato ramen -- Adobo chicken ramen -- A word about pressure cookers -- Pressure cooker tonkotsu broth -- Pressure cooker Ajitsuke Tamago -- Mike Satinover on simplifying ramen in the home kitchen -- Gochisosama.
650 0 $aRamen.
650 0 $aCooking, Japanese.
650 7 $aCooking, Japanese.$2fast$0(OCoLC)fst01753363
655 0 $aGraphic novels.
655 7 $aCookbooks.$2lcgft
655 7 $aGraphic novels.$2lcgft
700 1 $aBecan, Sarah,$d1976-$eartist.
776 08 $iOnline version:$aAmano, Hugh.$tLet's make ramen!$bFirst edition.$dNew York : Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, [2019]$z9780399582004$w(DLC) 2019000792
852 00 $bgnc$hTX809.N65$iA43 2019
852 00 $bgnc$hTX809.N65$iA43 2019