Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years.
An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours.
Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||7.30(w) x 9.00(h) x 0.70(d)|
About the Author
Table of Contents
Foreword Chef Edward Lee 8
1 My Journey to Becoming Ramen Otaku 11
2 Umami 25
3 Ramen Basics 31
4 The History and World of Ramen 54
5 Noodles 61
6 Stock 77
7 Fats and Oils 101
8 Tare 111
9 Toppings 121
10 Ramen Styles and Recipes 161
11 Next-Level Ramen Recipes 173