Autorentext
Sho Spaeth is lead editor and writer at ChefSteps, and was formerly a staff writer and editor at Serious Eats. He has lived in Hong Kong, Manila, and New Delhi, and currently lives in Brooklyn, New York.

Klappentext

Ramen is a bundle of traditions, conventions, cultural trends, proscriptions and crazed opinions. Sho Spaeth has spent over two decades trying to make sense of it all, adapting ramen-making techniques to his kitchen and coming up with recipes that are representative of a range of ramen styles, including:

• Classic shoyu ramen
• Shio tanmen with clam stock
• Miso ramen
• Spicy tantanmen
• Pork rib tsukemen
• Soupless ramen (mazemen)
• Vegan chickpea ramen With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the noodles and a range of toppings. More than that, the book shows that making ramen is easy and it gives you everything you need to geek out on ramen on your own.