IVAN RAMEN BOOK
Ivan Ramen book. Read 81 reviews from the world's largest community for readers. The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New. . Ivan Ramen by Ivan Orkin, , available at Book Depository with free delivery worldwide. The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, earn your way to a free book! Ivan Ramen by Ivan Orkin and Chris Ying.
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The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, Ivan Ramen and millions of other books are available for Amazon Kindle. Buy Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Ivan Orkin, Chris Ying (ISBN: ) from Amazon's Book Store. Tokyo/New York ramen chef Ivan Orkin's new book Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint is a refreshing change of pace from the Fall's brutal onslaught of glossy chef cookbooks. It tells the tale of how a Jewish guy from Long Island moved.
Back in Manhattan, he now offers this book instructing readers in the ramen-making process: Perhaps the tasks may be too complex, but by the end, all readers will gain an appreciation of the intricacies of ramen. Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen.
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Ivan Ramen Cookbook | Ivan Ramen
Inspired by Your Browsing History. Related Articles. Looking for More Great Reads? Frequently bought together. Total price: Add all three to Cart Add all three to List. Buy the selected items together This item: Ivan Ramen: Ships from and sold by Amazon. Simply Ramen: Customers who bought this item also bought. Page 1 of 1 Start over Page 1 of 1. David Chang. Amy Kimoto-Kahn.
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Japanese Soul Cooking: Tadashi Ono. Download the recipe for Omu Raisu. Download the recipe for Schmaltz-Fried Chicken Katsu. Read more. Product details Hardcover: Ten Speed Press October 29, Language: English ISBN Start reading Ivan Ramen on your Kindle in under a minute. Don't have a Kindle? Try the Kindle edition and experience these great reading features: Japanese Food.
Is this feature helpful? Thank you for your feedback. Share your thoughts with other customers. Write a customer review. Customer images. See all customer images. Read reviews that mention ivan ramen david chang ivan orkin great book cookbook shio ramen new york highly recommended hard to find interesting story make ramen attention to detail japanese food great read time consuming ramen noodles double soup pork fat personal story also includes.
Showing of reviews. Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. Kindle Edition Verified Purchase. One type of cookbook I enjoy is the bible, ie. Pizza Bible, Sauce Bible, but this isn't one of them.
To keep this comparison alive I would have to refer to it as one of the books of the bible, and consider this the, "Genesis," of Ramen. While the recipes portion of the book is centered around one type of Ramen, Shio Ramen, the recipes are presented in great detail from individual elements to overall treatments and presentation.
The surprise is the recipes and instructions contains a lot of detail that makes his Ramen famous. In addition, he also includes other recipes that utilize the elements used for making Ramen. The first part of the book are memoirs that bring together the elements of his life that created the Ramen and his desire to go into the Ramen business.
To be honest, I found the entire book refreshing. The author, Ivan is so real and genuine, it's easy to enjoy his writing. May 25, Josh Reisner rated it it was amazing. Although half of this book is recipes, it was still a very good book with an amazing story of Ivan growing up with an unacknowledged love for Japanese food, and then taking his life to Japan, and turning his love for the cuisine Ivan Orkin, a Jewish guy from Long Island leaves the United States for a journey to find himself, going to Japan.
Although half of this book is recipes, it was still a very good book with an amazing story of Ivan growing up with an unacknowledged love for Japanese food, and then taking his life to Japan, and turning his love for the cuisine into his story. This good was very good because it was filled with mixed emotions, such as happy, when I could visualize his success and the food he was eating, or sad, such as when he lost his first wife and daughter.
It is also very specific and humorous, which enlightened the reading experience to a great extent. Ivan's commentary on his experiences when opening a restaurant were very funny, but also inspiring. This book was inspirational to me because it showed me that most things are possible if you try hard enough, and you can always rebound from your failures because you learn from your failures.
Mr Orkin has done something that not a lot of people have done. Setting up shop in Japan and pretty much being taken to their bosom. I love that the decision to open Ivan Ramen was as easy as "there were no expectations, I was free to fail". I love that he spent months developing his own ramen recipe. The thought that went into the making of the signature bowl of ramen. Most of all, I love that Ivan is super honest and breaks it down for the neophyte - the man breaks down the making of a bowl of Mr Orkin has done something that not a lot of people have done.
Most of all, I love that Ivan is super honest and breaks it down for the neophyte - the man breaks down the making of a bowl of ramen. I never thought there were that many elements involved and now I'm totally fascinated with the process. So much so that I want to develop my own ramen recipe!
Mar 14, Jennifer rated it liked it Shelves: Cookbook memoir about a highly motivated obsessive ramen lover. I liked the memoir part -- but it felt rushed once he started discussing the second restaurant. I wanted to know more about opening the second restaurant and their decisions to move back to the US post-earthquake. I am not hunkering down at home for a week to make ramen, so I skipped the recipes.
Apr 03, J rated it liked it Shelves: Not much of a cook book, so beware of that. But this is a very interesting story of how a New York guy randomly went to Japan, made his life there, and became a superstar in the Ramen world. I'd love to try his ramen some day and even though there is a recipe for his soup in the book, I'll probably just leave it to the expert. May 04, Catherine rated it liked it Shelves: Came across this book and finished it in one afternoon.
Inspiring story and detailed in the recipes and cooking process of ramen sum of all parts. I hope to make it to Japan for ramen one day, but in the meantime, have to find me a bowl of ramen soon! Good read for foodies, casual diners, and adventure seekers alike.
This is worth reading as a memoir more than a recipe book, as Orkin is a serious enthusiast. I suppose if you are a technical cook that loves to disappear into creating the perfect loaf of bread or the ultimate duck confit, you may try and make ramen at home. Me, I'd rather let someone else do it.
Ivan Ramen Cookbook
May 15, Carly Ellen Kramer rated it it was amazing. Part memoir, part recipe book, Ivan Ramen is a Must Read for foodies and travelers alike. I borrowed this book from my local library, read it cover to cover, and plan to buy a copy to keep at home.
Loved it! Jan 01, Santiago Giraldo rated it it was amazing Shelves: A great book for any ramen-obsessed foodie. Even though making a single bowl of Ivan's ramen will probably be impossible for most, it's still good to have some real guidance and recipes.
Dec 20, Brice Morrison rated it it was amazing. Beautiful book! Great pictures and a touching story, not to mention delicious recipes I look forward to trying. May 03, jillbertini rated it really liked it Shelves: While the writing is a little flat, I was riveted by Ivan's story. And now I want to head back to Japan to slurp more noodles! Although I may have to start with some culinary tours stateside, first. December Where It Came From: Cookbook-food-memoir Rating: Based on these two facts, I was definitely planning on having a look at Ivan Ramen from the moment I first heard about it.
But my curiosity was definitely piqued by a the story of a white dude opening a ramen place in the ramen motherland, and b actual ramen recipes, which are not too easy to come by in English. The first 90 pages of the book are straight up autobiographical prose. I read cookbooks because I want to know why someone cooks the way they do, how they arrive at their recipes. This section covers the broad strokes of his personal and professional life, from his origins as a food-obsessed kid growing up in a not-food-obsessed family, to the initial interest in Japan and its cuisine kindled during his time as the aforementioned dishwasher, to majoring in Japanese in college, to teaching English in Japan after graduating, and to his first encounters with ramen.
He talks about how he eventually decided to buckle down and pursue a career in food after returning to the States, and how he moved from working at a very famous restaurant to the corporate cooking world. He also experienced tragedy when his first wife whom he met while teaching English in Japan died, leaving him and their son devastated, but eventually he remarried and moved to Japan with his new, blended family.
He says ramen made at home is the epitome of slow food, and reassures us that the effort is completely worthwhile.
The recipe for shio ramen is presented in a sort of work-backward way, with the first recipe being for making the complete bowl when you have all the components all cooked up and ready to go in front of you. Following that are the recipes for making each of these components from scratch—chicken fat, pork fat, shiotare a kind of seasoning mixture using sofrito, katsuobushi salt, double soup using dashi and chicken stock, toasted rye noodles, menma cured bamboo shoot , chashu delicious slices of pork belly , and half-cooked eggs.
I can imagine your goggling eyes through the computer screen. He recommends making a few of the components from scratch to start with and getting the rest readymade, and eventually building up to do the whole shebang. He also encourages you to make it your own, just as he did when developing the recipes for his restaurant. After all the instructions on how to make a complete bowl of shio ramen, he moves on to other recipes, from the traditional to the not-quite-as-traditional, to put to use the basic ingredients that you so lovingly made from scratch.
In the realm of things universally appealing enough that even picky eater children would probably happily nom them, we have a recipe for chicken cutlet fried in schmaltz and some tasty-looking chicken teriyaki.
Some of my favorites in the less-traditional offerings are the recipes for a chashu Cubano sandwich and breakfast yakisoba.
He also shares recipes for some of the other noodle dishes from his restaurants and has a chapter dedicated to sides and sweets. The roasted pork musubi a kind of rice ball and the lemon sherbet from that section sound particularly delectable to me! He also is sure to include information about sourcing ingredients, which is always valuable to home cooks stepping outside their usual cooking arena.
The lovely color photos feel like a scrapbook of his life and are evocative of Japan and the characters he met there, and, most importantly, they make you crave the food! The dishes presented in this cookbook look to taste both different from the ramen I ate while in Japan, and yet similar in the most important ways.
He captures the spirit of food culture in Japan and of just plain good food. This book is great for Japan fans, noodle fans, and foodies in general. I might even go make it right now. Jan 09, Marsena Adams-Dufresne rated it it was amazing. Ivan's life story is fascinating. He's had a rough road, like a lot of people in the restaurant industry, but it's great to see where he eventually ended up.
His recipes are accessible and I love that his attitude toward it all isn't too precious or conceited. This book is a great companion to his Chef's Table episode.
Aug 13, C rated it liked it Shelves: The other half is cookbook. I had no idea ramen could be so danged complex, and I would love to see Ramen shops take off in the mainstream U.
And I would love those restaurant owners, when they do open, to instruct newbies on how to eat Ramen, why it is enjoyed boiling hot with plenty of slurping and mess and little self consciousness, and what goes into it. This book gives us a taste of it. By the epilogue I was going crazy for noodles and, for lack of a dedicated ramen shop nearby, settled for Pho.
It's not the same, of course, but it made my belly happy and stopped me from gnawing the corner of my iPad in frustration, wanting some ramen and afraid to just boil an instant packet There are indeed recipes and they are very thorough However, a bowl of Ivan Ramen similar to what you'll enjoy in Japan is not a quick process. It's of course a production and only the dedicated are going to tackle this. I'd recommend making it a collaborative project between friends.
The rest of us are probably going to call it in and take what works for us, and while not getting the full enjoyment of the weeklong project, we'll enjoy some of the tips and ideas pulled from his wealth of experience and expertise and eat a little better because of it. I would love to see Ivan Instant Ramen available in the U.
It was an educational and inspiring experience. It inspired me to want to eat noodles. A lot. Additional notes: I had watched Ramen Girl, which was cute Did I miss part of the book that actually instructs newbies on proper ramen eating? Is it noodles first? I gather you do eat noodles first because they'll swell in the soup and get overcooked. But bite?
Twirl around chopsticks? Are we slurping broth or noodles or both? Noodles followed by a spoonful of broth? I will be surfing through youtube to find out. I think a checklist of how to actually EAT ramen would be a good addition Do you mix it all up?
Do you not stir? Do you garnish your heart out as you do with Pho?
Remember we're newbies on this side of the book. Most of us, at any rate. Something like "I'm eating the fuck out of these noodles" - that just made me laugh. I could see my niece getting a kick out of that line. It conjures the image of someone who is absolutely uninhibited in their enjoyment of the food. That'd be awesome for places like Subway and Qdoba and allow people to focus solely on making the food vs.
Really surprised that hasn't been adopted into our culture already, especially with self-check out in grocery stores being so popular. And lastly, a link to a bon appetite article by Ivan on how to doctor up your if you have to eat it instant ramen: Aug 07, Jessica rated it liked it. I have been completely clueless about what "real" ramen is supposed to be.
I have been used to the cents-a-package version you boil for three minutes, add the powdered flavor and away you go!
Ramen is a near religion for some in Japan. It is an intensely precise and patience-demanding endeavor. If you're looking for very authe www. If you're looking for very authentic Japanese noodle recipes, this is a great book.
I am a ramen neophyte and was hoping to get some good beginner noodle recipes from this book — something accessible. After reading it, though, I'm not sure I can actually embark on the journey Orkin presents — the recipes are definitely for an ambitious, intermediate-to-advanced cook, who is well-versed in Asian cuisine and terminology. Orkin recommends making the first recipe — shio ramen — over the course of a week! There are eight. And each of these eight components has a recipe of its own — all from total scratch.
Home cooks will find this approach frustrating and unrealistic for families busy with homework, soccer, and dance and tae kwon do lessons. But for an experienced cook with time and ambition to spare, this book is perfect. It allows a cook to revel in the history, flavor and energy each ingredient brings to the table — or pot in this instance.
Orkin also provides many recipes to use up all those hard-earned — and now leftover — ingredients from the shio ramen. All look to be about the same difficultly level as the shio ramen. Some of the ingredients — actually most — are hard-to-find. Orkin provides a resource page at the end of the book to point you in the right direction to obtain these elusive ingredients.
The main idea: The Internet is your friend.
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