Noodle

I have been working my way through this cookbook for a few months and love it! I would classify many of the recipes or even most as easy and something that can be managed on a weekday evening after work. The ingredients are easily obtainable. Some of the recipes I have made so far are Brown Sauce Noodles (ground pork, hoisin sauce, bean sprouts and cucumbers), beef and water spinach noodles, chicken chow mein (a very light and fresh version), hokkien noodles with shrimp (yumm!) I have been happy with all of the recipes I have made but specially like these. So far I have only made Chinese recipes. There are also recipes from Japan, Malaysia, Thailand, Vietnam, Korea, Indonesia, Philipines, Burma, Taiwan, Laos, Cambodia and India. I am looking forward to trying nearly all of the recipes in the book. I will confess to not being a purist. My second Chinese cookbook was 1001 Chinese Recipes (the first being the New York Times Chinese Cookbook)and 1001 Chinese Recipes taught me how easy it is to substitute things in basic Chinese recipes and still end up with a great flavor profile. So for example, I will use whatever noodles I have in the house and which strike me as what I want that night. And I am also not afraid to substitute meats/seafood. I do stick to the seasonings. But if you are a bit flexible you can use this book from a well stocked pantry, refrigerator and freezer. And really, at my favorite noodle soup Chinese restaurant you choose your meat(s)and you choose your noodles and it is always delicious, so why can't you do this with your home cooking?

This is the most enjoyable cookbook/informative guide to what some might think as the lowly noodle. Nevermore, Terry Durack has presented the who,what, where, when and why of 20 types of Asian noodles, with recipes from 13 countries. With color photos of each type and over 100 mouth watering recipes from soup/salad/main dish and deserts. There is an opportunity for the reader to become immersed enough to become an expert quickly.The uniqueness lies in the love of the author who shares stories and history along the way.This is sure to become a family treasure. Buy one to keep and one or more for gifts.Enjoy!

It is true. This book is fantastic. I have cooked 3 dishes from this book so far, and they have all been very good. One was out of this world. Well done Terry Durack. You can't go wrong with this book if you want to cook quick authentic noodle dishes.

Terry Durack has written the penultimate reference book for all serious noodle-heads, or wannabes. If you've ever wandered the aisles of an Asian market, enchanted yet baffled by fresh, dried, yellow, green, white, thin, fat and medium noodles...get this book. Noodles are ID'd with photos, then identified in 3 or 4 languages, how-to-cook, how to serve and recipes follow. Fabulous recipes and, as a bonus, you'll be educated AND entertained by Durack's wicked sense of humor. No cook should be without this one!!

Beautifully photographed, lovingly and humorously written, 'Noodle' is simply superb. First readers are introduced to the various noodles of the world in the Noodle ID section. Then readers are treated to truly wonderful Asian recipes, country by country. (I do hope that the author writes a follow-up focusing on European and American culinary uses of the noodle.)A great book that honors a great, comforting food. Thanks, Terry Durack!