Ramen Noodle Soup And Vietnamese Cookbook: 2 Books In 1: Over 150 Recipes For Classic Asian Comfort Food

In the first book, Ramen Cookbook, you will learn 70 recipes for amazing ramen bowls, also vegetarian!

Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food.

Ramen soup, which is the most relevant part of the dish and where all the flavors are, is generally made from pork or chicken stock with rich ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables based broths.

There are three main types of ramen:

1. Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate
2. Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.
3. Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup

In Ramen Cookbook by Maki Blanc you will learn:

• How to prepare ramen at home
• 70 recipes for preparing Ramen at home
• 50 classic and 20 vegetarian ramen recipes

If you like asian flavors and ramen is one of your comfort food, this cookbook is for you!

In the second book, Vietnamese Cookbook, you will learn 70 recipes for traditional Vietnamese food.

Lemongrass. Ginger. Mint. Coriander. Green onion. Spearmint. Do these ingredients sound familiar? They surely are widely used in nowadays kitchens, but they set the ground for one of the most amazing cooking tradition in the world: the Vietnamese cuisine.

Vietnamese food is rooted in the centuries and has a long tradition as almost every Asian cuisine. Despite using traditional ingredients and spices, it got highly influenced by the French cuisine, that brought techniques and elegance to raw strong and tasty local ingredients.

Traditional Vietnamese cooking is based on fresh ingredients, dairy products, meet and chicken and spices. It resembles low sugar content and is almost gluten free, largely using rice for pastry and noodles. The most famous dishes are well known everywhere in the world, having in B b?Huế, a spicy beef noodle soup and Pho, another rich yet delicate soup, the two most relevant representatives.

In Vietnamese Cookbook by Maki Blanc you will learn:

• How to cook Vietnamese food at home
• Over 100 recipes for traditional Vietnamese dishes
• How to use spices in Asian cuisines
• 100 recipes for Vietnamese food

If you love Asian flavors, from spices to tea, from stir-fry to wok cooking, this Vietnamese cookbook is for you!