Ramen: Tove Nilsson

" I have many ramen and japanese cookbooks, this is by far my favorite cookbook for Ramen recipes. Anyone trying to master it should look here first." - Sean @ Good Kinsmen

Experience a large, satisfying bowl brimming with steaming broth. Its smooth surface adorned with intricate oil droplets, its flavor enriched with algae, miso, dried mushrooms, and fish sauce. At the base, delicate noodles rest while a tender, sashimi-marinated cut of pork or chicken sits on top after simmering for up to 48 hours. A perfectly marinated egg and an array of toppings complete this colorful dish. 

Ramen enthusiast Tove Nilsson constantly seeks her next fix when traveling, always craving a bowl of hot broth simmered for up to 48 hours, flavored with dried mushrooms, seaweed, miso, dried fish, and other delectable ingredients. Few dishes compare to the addictiveness and widespread enjoyment of ramen, found in Tokyo's backstreet diners to the trendiest LA hotspots and London's chic ramen bars. This cookbook, featuring 50 mouth-watering recipes from homemade broth and noodles to complementary dishes like udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.