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The Book Of Soba
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The Book Of Soba

it was amazing 5.0  ·  Rating Details ·  1 Rating  ·  0 Reviews
The Book of Soba is the complete guide to making and enjoying fresh buckwheat noodles. James Udesky, the first Westerner to become a soba master, here offers the fruit of more than a decade of practice and study. Packed with easy-to-make recipes, useful advice, and fascinating accounts of soba's history and nutritional value, this is a book to be treasured by the home cook ...more
Published December 31st 1988 by Kodansha (first published September 1st 1988)
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Jul 30, 2011 Stephen rated it it was amazing
The perfect specialized cookbook treats everything anyone could reasonably want to know about its subject. James Udesky has written a model for aspirants to emulate.

Udesky is no Food Network star. He's a fellow who got caught up in the natural-food movement of the 70s and 80s. This interest led him to an interest in buckwheat which led him to three years of apprenticeship to three different soba masters in Japan.
His book offers a good deal more than recipes and pretty photographs of the food --
Astrid Yrigollen
Wow. Who knew that noodles could be so interesting and have such a history? I picked this up for a recipe for soba broth. For those of you that do not know me, I am always on a quiet quest for the perfect Japanese Noodle broth. Be it ramen , udon, or in this case soba. Book contains recipes,preparation standards and the history of the buck wheat noodle in Japan.
Sep 19, 2008 Michele rated it really liked it
Shelves: foodbooks
My husband picked this one up who knows where, in paperback. Fascinating journey into a single foodstuff, prepared and eaten in a virtually religious manner in Japan. If you love Japanse food and are mildly to very obsessive, you'll like this book!
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