Free Ebook Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, Chris Ying
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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint, by Ivan Orkin, Chris Ying
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The end-all-be-all guide to ramen 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 Ramenchronicles 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. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
- Sales Rank: #74578 in eBooks
- Published on: 2013-10-29
- Released on: 2013-10-29
- Format: Kindle eBook
Most helpful customer reviews
87 of 94 people found the following review helpful.
A culinary turning point in my life.
By Borderbumble
I think that those who rated this book on the low side really didn't understand what it was all about.
Having had ramen-ya's in Osaka, I can understand the fanaticism surrounding this noodle. There is so much more to ramen than the instant packages you can get 10 for whatever...
For all home chefs, you remember the day you had your "AHA!" moment. I did with this cook book. His friend's comment on why no one was about to impart to Ivan the secrets of making ramen is that they only knew what they were taught and never actually THOUGHT about what made that bowl special or even contemplated on making something based on personal desire and taste.
I've always wanted to make ramen from scratch. And this book REALLY had me THINKING about what I really was contemplating on doing. Making my OWN signature bowl with the things I really LOVE about ramen all in one spot.
My whole outlook on home cuisine has changed dramatically.
I've been a biochemist for most of my adult life, only switching my focus on completely new pathways in the last five years. It's time to break out my bench notebook and start working on a new and exciting project, one I'll be working on for the rest of my unusual life.
Life is uncertain, as Ivan pointed out. Having been through some bad earthquakes myself and helping my friends dig their homes out after the Kobe Earthquake, well, a bowl of ramen really was more than a bowl of ramen back then. It's life-affirming.
So I really did get it. A lot more than I had anticipated, so I feel this book was worth every single cent and then some.
PS: Planning to host a Ivan Ramen Night. Will be parceling out each component out to fellow foodie friends, and for one night only, we'll assemble the whole shebang, and ACTUALLY be able to spend time eating and laughing rather than frantically rushing about the kitchen trying to get everything out... I'll let you know how it goes!
31 December 2013:
Okay, we all decided to make our yearly New Year's Eve party something to really remember. Tonight was our Ivan Ramen Night!!! Man, I would want to do this at least monthly! It was really great with the least painful way to put together this great bowl of noodles. I took photos. Won't be able to put them here like I would like it, because I go crazy on layout and photos. Can't do it here at Amazon... let's get back to the subject at hand.
Took us less than an hour before we started serving yummy ramen. I also had made some black garlic oil if you wanted it in your bowl. I have had it this way, and I loved it!! The noodles were stunning -- and I made these all by myself! So now I can do this as often as I want. And I do like making homemade pasta. It soaks up the flavors wonderfully. I was amazed on how great the broth was. I definitely want to make my own magick fish dust. I could use this in many recipes I make. The problem is that this is an expensive ingredient. But it is cool to have a grating box exactly like Iron Chef Morimoto.
I highly recommend that if you want to do "the ramen", parcel out the job to fellow foodies. Now that I know what this all tastes like, I can replicate this all by myself easily. It won't assemble itself. I'll give myself at least a week.
My only change? I love the pork in this recipe. It would cause a HUGE imbalance, but I'd rather have 2-3 slices. And I LOVE hard-boiled eggs. At least 2 here.
We decided to do something very different. It's like Evening at the Improv as we each described how we made in the most humorous way possible. I'm glad I digitaped this. It was hysterical!
So it's almost 23:00. We're all fat and sassy with too much ramen. However, I know what happens to ramen after you've even a huge bowl of it. You'll want something decadent and deep-fried. So we're having deep-fried cilantro shrimp rolls. I've also thawed out some really great honey-smoked salmon from Peninsula Seafoods. I've turned it into smoked salmon rangoon with a fine dipping chili sauce -- 1 part chili sauce and 1 part plum jelly. Yummy!
I do highly recommend putting together this meal of ramen with friends who love ramen, too.
0 of 0 people found the following review helpful.
This is not your college dorm room ramen!
By penman
A great read if you are a foodie, or even if your not! The human story is compelling, the explanation of the Japanese Ramen experience both instructive and mouth watering. and you develop a respect for an individual who was and is willing to take risks to live his dream. I bought this as a beach read but found I could not put it down. If the story is not enough, Orkin gives you recipes you can try for yourself. Thanks Ivan , I hope I can visit one of your restaurants to taste the real thing.
14 of 16 people found the following review helpful.
Fuel Your Ramen Obsession
By Chilewheel
Author Ivan Orkin's story of his path to ramen stardom is an interesting tale, even if ramen isn't your thing. More so since it's so unusual to hear of a foreigner breaking the almost impenetrable food world barrier in Japan, and ultimately being accepted enough by the populace to become a part of the ramen fabric there. This is not a cookbook, in the usual sense. There's lots of food information, but not for those interested in the quick and easy path to home ramen enjoyment. Mastering cooking technique is a matter of putting in a lot of time and effort. Orkin certainly did that, but I'm not sure most will be inspired by his tale to take up their own pursuit of the perfect noodle bowl. The recipes are there, but the process is laborious enough, so most will probably opt for something simpler. I think this is a good read for the food/ramen obsessed. Those wishing only to dip their fingers in the ramen broth, as it were, might want to look elsewhere.
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