Description
Reviews
"Ken Albala has spent years tossing ideas - and pretty much everything else - into a pot of water with homemade noodles rich in new flavors, textures, and colors. Now we all get to share the results. These clever, doable, delicious recipes thrill the palette and warm the soul. Let the choir sing out: soup's on!"--Nathalie Dupree, PBS host and author of Mastering the Art of Southern Cooking
"Ken meanders from classic Italian passatelli to cuckoo Cheetos Noodles with touchdowns in Malaysia, Japan, & many non-noodle-dense cultures along the way. He wrangles a slippery subject with his trademark academic precision, but delivers well-researched recipes in a colloquial, lively tone that has me slurping up page after page."--Linda Miller Nicholson, saltyseattle.com
"Ken Albala is a widely traveled food historian who knows his noodles, and a home cook who became obsessed with noodle soups. His wonderfully offbeat treatise brims over with history, culture, recipes from near and far, inventions both brilliant and crazy, and the sheer fun of playing with foods and traditions."--Harold McGee, author of On Food And Cooking: The Science And Lore Of The Kitchen