Noodles the New Way - Softcover

Owen, Sri

3.2

5 ratings by Goodreads

Softcover

ISBN 10: 1844004783 ISBN 13: 9781844004782

Publisher: Quadrille Pub, 2007

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Sumatra-born, London-based food writer and cooking consultant Sri Owen has traveled throughout Asia to research regional cuisines for her previous books. But it was in London that she realized that noodles had become the health food of choice in the western hemisphere as well. The fusion of Sri's worlds inspired her to write Noodles: The New Way, which presents more than 80 recipes that marry authentic Asian dishes with a Western feel. The book is a contemporary collection of dishes from Indonesia, Malaysia, Vietnam, Thailand, China, Singapore, Japan, India and Bali that can be made from ingredients found at local Asian markets.In the introduction Sri Owen pays homage to the personality characteristics of noodles - they'e lean, quick, flavorful, and democratic. Images by renowned food photographer Gus Filgate won this book a James Beard Foundation award for Best Photography. The photographs capture the varying temperatures, textures, hues and incarnations of noodles - the image for the Fried noodles on Portobello mushrooms recipe sizzles with vibrant orange, green, and brown.
Next, Owen describes the types of noodles - such as egg, rice, and Udon - and explains basic cooking techniques. There are recipes for stocks, such as miso stock, dipping sauces, dressings, There are recipes for vegetarian, seafood, poultry, and meat dishes. Owen suggests fine egg noodles with scrambled tofu, which can be made with angel hair pasta, and the protein-rich avocado and tofu tempura. For light, lean dishes there are formulas for asparagus tips with crab wontons, Indonesian chicken soup and Vietnamese noodle soup with steamed duck. For meat-lovers, Owen proposes barbecued pork spareribs with shitakenoodles, as well as traditional Pad Thai. The section on noodle salads offers a variety of distinctive recipes, such as cold soba noodles with lobster meat salad and green papaya and mango salad. The book rounds out with a glossary that clarifies more unusual ingredients. Throughout the book, Owen demonstrates how tastes and textures from different sources can work together to create new noodle recipes that are both eastern and western, traditional and modern. "The imaginative cook may well feel like an artist who has been given a paint box full of completely new colors," she gushes.

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From the Inside Flap:

Noodles are irresistible, easy to cook, and fun to eat - the smart fast food. Their popularity is nothing new. They have been invented and reinvented round the world. The basic mix of flour, water, and salt - with or without egg - is infinitely adaptable. Noodles are made today in factories, restaurants, and artisans' workshops, and you can even make them in your kitchen. No wonder they come in so many varieties!
Noodles are much more than their different shapes. When mixed with any kind of sauce or dressing, they take on some of its texture and flavor but keep their own personality. In the author's words, "Noodles have another attraction for me: they are not snobs, they are at ease in any company and are perhaps the most democratic of foods." There will always be new noodle dishes because noodles are a theme on whi

About the Author:

Sri Owen is the foremost authority on Indonesian food. Born in Sumatra, Indonesia, she moved to Britain in 1964 where she is an internationally celebrated author, lecturer and cook. Her books include The Rice Book (winner of the Andre Simon award) and Indonesian Regional Food and Cookery.

Gus Filgate is one of Brtain's foremost food photographers. His commissions are wide and varied, ranging from providing photography for bestselling cookbooks and magazines, including House and Garden and the prestigious Food & Travel, to creating advertising campaigns for clients such as major supermarket chains.

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