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  • Published: 1 April 2009
  • ISBN: 9781580089654
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Paperback
  • Pages: 176
  • RRP: $42.99
Categories:

Takashi's Noodles

[A Cookbook]



A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.

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.

"A wonderfully talented chef." --Chef Eric Ripert

"Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly

  • Published: 1 April 2009
  • ISBN: 9781580089654
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Paperback
  • Pages: 176
  • RRP: $42.99
Categories:

About the authors

Takashi Yagihashi

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 Food & Wine. 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.

Praise for Takashi's Noodles

“Noodle fans with a stocked pantry will find plenty to slurp about.” —Publishers Weekly   Takashi has “given us what’s become a rarity—a cookbook that is equal parts timely, useful, and pretty.” —Chicago Magazine

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