Average Reviews:
(More customer reviews)While Wagamama restaraunts are mostly known to those who have been to London, this cookbook is made for an American audience. They include cup and spoon measures, say shrimp instead of prawns, cillantro not corriander, snow peas not mange tout. However, the DVD that comes with it is of minimal use if you have any experience with stir-fry and they use British words. A great book for anyone wanting some slightly westernized Asian dishes, as well as those anglophiles longing for London. (Note: Not all the menu dishes are included. My favorite, chicken katsu curry is not in the book).
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True to the positive eating, positive living ethos of wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide.There are over 65 wagamama branches worldwide and the first U.S. branch opens in Boston in April.The distinctive wagamama flavor originates from the traditional ramen (noodle) stalls of Japan, which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the noodle and rice recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavor and nutrition. With a helpful DVD showing how to create dishes as well as tips and techniques, cooking wagamama style has never been so easy.
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