The Noodle Cookbook: Quick and Easy Recipes from Around the World

Judy Ridgway

ISBN 10: 0091791243 / ISBN 13: 9780091791247

Published by Vermilion, 1994

About this Item

Paperback in good condition, pages yellowing. 1994 1st Vermilion edition. Like pasta, noodles are a versatile food. They are quick, cheap and go with savoury, spicy and even sweet sources. They come in a variety of styles - hearty wholewheat noodles, broad rice sticks, the familiar Chinese noodles and the delicate Vietnamese angel-hair vermicelli - all of which are now increasingly available in most shops. They can be served in soup - as in Grandma's American chicken noodle soup or the delicately spiced and fragrant Japanese noodle broth; fried - whether heaped with mounds of stir-fried vegetables or fiery with spices and seafood, as in Singapore fried noodles; or stuffed - Chinese won ton and Middle European stuffed noodles are equally easy and delicious to make. "The Noodle Cookbook" concentrates solely on noodles, so the reader no longer needs to leaf through three or four books on regional cooking to find a suitable recipe. It provides ideas for anyone on a budget, and for lovers of Eastern food who find most recipes too intimidating for beginners. And for those in a hurry, most of the recipes in this book are ready to eat in ten minutes or less. - used books, secondhand books, out of print books, hard to find books, for sale, second-hand books, college books, student books, nonfiction, first edition, signed copies, non-fiction books delivered world wide. ISBN 0-09-179124-3. 0091791243.

Seller Inventory # 14985

Bibliographic Details

• Title: The Noodle Cookbook: Quick and Easy Recipes from Around the World
• Publisher: Vermilion
• Publication Date: 1994
• Language: English
• ISBN 10: 0091791243
• ISBN 13: 9780091791247
• Binding: Paperback
• Condition: Used: Acceptable
• Weight: 6 ounces
• Seller catalogs:
  • Cooking

About this title

Synopsis

Like pasta, noodles are a versatile food. They are quick, cheap and go with savoury, spicy and even sweet sources. They come in a variety of styles - hearty wholewheat noodles, broad rice sticks, the familiar Chinese noodles and the delicate Vietnamese angel-hair vermicelli - all of which are now increasingly available in most shops. They can be served in soup - as in Grandma's American chicken noodle soup or the delicately spiced and fragrant Japanese noodle broth; fried - whether heaped with mounds of stir-fried vegetables or fiery with spices and seafood, as in Singapore fried noodles; or stuffed - Chinese won ton and Middle European stuffed noodles are equally easy and delicious to make.