Ramen: The Japanese-inspired cookbook packed with fresh and healthy recipes for home chefs

I live in Anchorage. I have taken my wife out to eat at several “Raman” places in town. I have never been impressed with what this town has to offer in Raman. Wife was not impressed and did not understand my love for Raman until I bought this book. Recipes have been amazing so far... I recommend the book highly.

Binding came a bit smooshed but rest of book in decent condition. Pretty comprehensive.

I can see photos and recipes are great

The book is great. I like the finish on the cover. Got it as a gift to elevate a college kids ramen game.

I'm in no way a chef, just a pretty decent home cook who owns and enjoys trying out cookbooks. But I'm also a really experienced ramen eater, having had it since I was a kid. There's so many ramen cookbooks out there! But what drew me to this one is the full collection of recipes all in one place: making noodles from scratch (ramen, udon, and soba), broths, topping prep (I think the egg is special and essential to the experience, and if you have the time, it's worth it to prepare a ramen egg, instead of just slicing a plain hard boiled egg in half); other toppings like chashu pork (good with so many things, not just ramen); measurements are in both imperial and metric (YAY!) although I can't authenticate the accuracy of the measurements (maybe another reviewer can?), I appreciate someone thought the writing thoroughly through, which is rare for most cookbooks. 4-stars only because it's missing bamboo shoot prep (menma), but if you can find fresh or canned shoots, you could try this recipe, or many others on internet.

Recipes turned out great! I made the ajitama, the chicken and tonkotsu broth, and the chashu pork. The broths had a light flavor, great base. Made for my birthday and my roommates cleaned their bowls to the last drop! I used Hakubaku organic ramen noodles (did not have the tools to make the noodles in this book at this time). Note: the tonkotsu broth was the only one that does not have a cooking time on it. Through my cooking, I would say it is an 8-12 hour broth.

This is the best recipe book I have ever read, well written and with lots of photos as a guide too. Really great book

This is a really pretty book and the recipes look great! Super excited to try them all!

Livro muito bonito e interessante.

Excellent book with clear instructions. Great pictures and recipes.

Libro (tutto in inglese) chiaro e semplice anche per neofiti che si affacciano alla cucina nipponica: gli ingredienti vengono brevemente illustrati, così come gli accessori necessari per la preparazione dei piatti. Nella prima parte sono spiegate le preparazione di base (i diversi brodi, la pasta, etcc), mentre nella seconda parte sono presenti le ricette per comporre i ramen: a completamento vengono presentate altre specialità della cucina giapponese. Oltre alle ricette sono presenti alcune curiosità e delle belle foto arricchiscono il volume. La riuscita dei piatti dipende in gran parte dalla possibilità di recuperare i giusti ingredienti, mentre le preparazioni e le dosi sono dettagliate e di facile esecuzione. consigliato

Just what I needed to do some ramen dishes. Pleasing presentation and good selection of recipes.

Muy bueno