By Terry Durack
The humble noodle has become a culinary craze. But the amazing variety of Asian noodles often leaves Western cooks perplexed. What noodle is that? What do I do wit hit? Do I soak it? Can I fry it?
Herein lies salvation for the noodle-confused. From now on, you will have The Right Noodle for The Right Recipe. Noodle answers what, why, where, which, how—and whatever else for twenty Asian noodles and gives a rich description for every noodle, fat and thin, fresh and dried. Dramatic full-page photos provide fool-proof noodle ID's, linked with the low-down on how to prepare them. Once you have the right noodle, pick a corresponding recipe and you'll be able to whip up your favorite Vietnamese noodle soup or Thai noodle salad in no time.
In over 100 slippery, slurpy, and very authentic recipes—both traditional and contemporary—from a wide variety of Asian countries and regions, Terry Durack gives us the future in a bowl. Soon you'll be treating yourself to Indian Sevian Kheer dessert noodles and tempting your guests with Korean Chap Chae and Malaysian Laksa Lemak.Believing the noodle is the key to long life and happiness, Durack gives the noodle full respect. The rich stories that accompany his recipes delve deeply into the cultural world of the noodle, crossing bridges into the past and finding love at the end of a pair of chopsticks. There are noodles that feed the soul as well as the body.
Terry Durack is Australia's most influential food critic. Having traveled the world over in search of the perfect noodle dish, he credits Vietnamese pho ga with saving his life on numerous occasions. A regular contributor to the Sydney Morning Herald and Vogue Entertaining and Travel, he lives in Sydney with his wok and noodle strainer, and firmly believes noodles are essential for human survival.
By Terry Durack
Soma Books, 2000
Color photos throughout
Information provided by the publisher.
This page created October 2000
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