Ebook Free The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, by Ivan Orkin
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The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, by Ivan Orkin
Ebook Free The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, by Ivan Orkin
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Pressestimmen
“Most Americans probably first heard of Ivan Orkin thanks to the debut issue of Lucky Peach, Dave Chang's literary magazine. That was the ramen issue, and if you still have your copy, save it, as they're going for almost $200 on eBay.” —LA Weekly “For noodleheads, Orkin's reputation precedes him. He is a brilliant anomaly—a guy from Long Island, New York, who in 2007 opened a shop in Tokyo called Ivan Ramen that was so admired, he became a star; an instant-ramen company even modeled a flavor after his soup. . . Even in the world of serious ramen, that level of craft—or geekiness—is rare.” —Food & Wine “Years from now, when PBS runs its six-part documentary about David Chang, Roy Choi and the other American chefs who over the last decade have cracked open Asian cooking traditions and hosed down the pieces with pork fat, I hope an episode will be devoted to the triple pork triple garlic mazemen at Ivan Ramen.” —Pete Wells, New York Times (Two stars) "Ivan Ramen Is So Good It Will Make Your Eyes Explode So what makes Ivan Ramen vital in this competitive environment for starch and soup? Its ability to bridge the gap between the new and the old and deliver on both sides of that coin with solid service. Orkin can slay you with his shio (salt) or shoyu (soy sauce) ramen just as much as he can with that garlic mazemen, a flavor so distinctive it should be eligible for the same trademark protection as a Cronut.” —Eater “Ivan Orkin, the brash, white, Jewish guy from New York who made his name as one of the best ramen makers on the planet has an unorthodox story and, thus, an unorthodox Chef’s Table episode. That means no tweezer food, plenty of swear words, no slow shots of the chef communing with nature (okay, maybe there’s one shot of him and cherry blossoms).” —Eater “Ivan Ramen's Slurp Shop is open, and it's good. Really, really good. . .That takes us to the Whitefish Donburi, one of the most surprisingly delicious things I've tasted all year. Has anyone done Jewish-Japanese fusion yet? (Yes, but still.) It starts with a warm rice base tossed with homemade furikake, a Japanese seasoning blend used to flavor rice. Their's has the standard sesame seeds, nori, and sweetened smoked bonito flakes, but augments it with ground fried onions. The rice comes topped with slivered cucumber, scallion, flaked smoked whitefish, and a dollop of salmon roe. Stir it all up and each bite brings you a crazy burst of flavors and textures.” —Serious Eats “The American Who Taught Tokyo How to Make Ramen: Tokyo is home to more than 10,000 ramen shops serving every combination of fatty broth and noodle imaginable. The oddity of a gaijin—a Japanese term for outsider—opening his own shop quickly caught the attention of the world’s ramen capital, earning him an invitation to appear on one of Japan’s notoriously quirky variety shows. The true surprise, however, came when the city discovered the gaijin’s bowl was among its best.” —The Atlantic
Über den Autor und weitere Mitwirkende
IVAN ORKIN is the author of Ivan Ramen and a star of Chef’s Table and Mind of a Chef. He owns Ivan Ramen and Ivan Ramen Slurp Shop in NYC, where the food is “so good it makes your eyes explode” (Eater). CHRIS YING is the cofounder of Lucky Peach. Ivan lives in Westchester, New York, and Chris lives in San Francisco, California.
Produktinformation
Gebundene Ausgabe: 256 Seiten
Verlag: Rux Martin / Houghton Mifflin Harcourt (24. September 2019)
Sprache: Englisch
ISBN-10: 1328954358
ISBN-13: 978-1328954350
Größe und/oder Gewicht:
20,2 x 25,4 cm
Durchschnittliche Kundenbewertung:
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Amazon Bestseller-Rang:
Nr. 53.551 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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