Milk Street Noodles: Secrets to the World's Best Noodles, From Fettuccine Alfredo to Pad Thai to Miso Ramen

This book explores noodles from various cultures, including fettuccine, ramen, spaetzle, lo mein, gnocchi, and udon. The author has traveled the world to master the secrets of authentic pad Thai, Italian ragu, spicy North African couscous, and buttery Turkish noodles.

In Italy, he learned the authentic fettuccine Alfredo, lighter and more satisfying than what many Americans know. In Sapporo, Japan, he mastered miso ramen with minimal time and effort. From Ho Chi Minh City to Lima, he learned the art of quick noodle stir-fries, including Vietnamese shrimp noodles and Peruvian chicken and pasta.

Noodles are versatile, encompassing cool salads, steaming soups, plump dumplings, and well-sauced bowls. This book provides guides to using noodles and making classic noodles from scratch, including homemade udon, hand-cut wheat noodles, fresh egg pasta, orecchiette, and potato gnocchi.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)