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Noodle Soup: Recipes, Techniques, Obsession

Description:

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.

This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.

Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.

Read more

Editorial Reviews

Review

"Noodle Soup offers recipes (often engagingly free-form) and techniques, as promised, but also a fascinating history lesson. It teaches us about the oldest known noodles (from 4,000 years ago, made from millet and found in northwest China), the evolution of the word “lasagna” (from the Greek laganon and Latin laganum, flat sheets of dough), macaroni as fashion statement, Thomas Jefferson’s handmade pasta, and more, citing recipes, poems, and medical treatises from the relevant eras."--Boston Globe

"The book is well researched and filled with personal anecdotes and observations that demonstrate the author's passion for his subject. Recommended." --Choice

"Albala has let his imagination run wild in this collection of soup recipes that propel the definition of noodle soup right into the surreal." --Booklist

"Ken Albala has spent years tossing ideas—and pretty much everything else—into a pot of water with homemade noodles rich in new flavors, textures, and colors. Now we all get to share the results. These clever, doable, delicious recipes thrill the palate and warm the soul. Let the choir sing out: soup's on!"--Nathalie Dupree, PBS host and author of Mastering the Art of Southern Cooking

"Ken meanders from classic Italian passatelli to cuckoo Cheetos Noodles with touchdowns in Malaysia, Japan, and many non-noodle-dense cultures along the way. He wrangles a slippery subject with his trademark academic precision, but delivers well-researched recipes in a colloquial, lively tone that has me slurping up page after page."--Linda Miller Nicholson, saltyseattle.com

"Ken Albala is a widely traveled food historian who knows his noodles, and a home cook who became obsessed with noodle soups. His wonderfully offbeat treatise brims over with history, culture, recipes from near and far, inventions both brilliant and crazy, and the sheer fun of playing with foods and traditions."--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

About the Author

Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Three World Cuisines: Italian, Mexican, Chinese and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.

Details:

Visit the University of Illinois Press Store

Noodle Soup: Recipes, Techniques, Obsession

Product ID: U0252083180
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Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

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While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Visit the University of Illinois Press Store

Noodle Soup: Recipes, Techniques, Obsession

Product ID: U0252083180
Noodle Soup: Recipes, Techniques, Obsession-0
|

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup.

This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Albala describes new soup discoveries he created along the way. There's advice on utensils, cooking tools, and the oft-overlooked necessity of matching a soup to the proper bowl. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store.

Filled with more than seventy color photos and dozens of recipes, Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.

Read more

Editorial Reviews

Review

"Noodle Soup offers recipes (often engagingly free-form) and techniques, as promised, but also a fascinating history lesson. It teaches us about the oldest known noodles (from 4,000 years ago, made from millet and found in northwest China), the evolution of the word “lasagna” (from the Greek laganon and Latin laganum, flat sheets of dough), macaroni as fashion statement, Thomas Jefferson’s handmade pasta, and more, citing recipes, poems, and medical treatises from the relevant eras."--Boston Globe

"The book is well researched and filled with personal anecdotes and observations that demonstrate the author's passion for his subject. Recommended." --Choice

"Albala has let his imagination run wild in this collection of soup recipes that propel the definition of noodle soup right into the surreal." --Booklist

"Ken Albala has spent years tossing ideas—and pretty much everything else—into a pot of water with homemade noodles rich in new flavors, textures, and colors. Now we all get to share the results. These clever, doable, delicious recipes thrill the palate and warm the soul. Let the choir sing out: soup's on!"--Nathalie Dupree, PBS host and author of Mastering the Art of Southern Cooking

"Ken meanders from classic Italian passatelli to cuckoo Cheetos Noodles with touchdowns in Malaysia, Japan, and many non-noodle-dense cultures along the way. He wrangles a slippery subject with his trademark academic precision, but delivers well-researched recipes in a colloquial, lively tone that has me slurping up page after page."--Linda Miller Nicholson, saltyseattle.com

"Ken Albala is a widely traveled food historian who knows his noodles, and a home cook who became obsessed with noodle soups. His wonderfully offbeat treatise brims over with history, culture, recipes from near and far, inventions both brilliant and crazy, and the sheer fun of playing with foods and traditions."--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

About the Author

Ken Albala is a professor of history and food studies at the University of the Pacific. He is the author of Three World Cuisines: Italian, Mexican, Chinese and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time. He blogs at kenalbala.blogspot.com.

Details:

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