{"product_id":"ivan-ramen-love-obsession-and-recipes-from-tokyos-most-unlikely-noodle-joint","title":"Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe 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 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. 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--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIVAN ORKIN is a native New Yorker. He spent a total of thirteen years in Japan, but now calls Dobbs Ferry, New York home. He lives there with his wife, Mari, and three sons, but returns to Tokyo frequently. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eCHRIS YING, editor in chief and cofounder of \n\u003ci\u003eLucky Peach, \u003c\/i\u003e is also the coauthor of \n\u003ci\u003eIvan Ramen\u003c\/i\u003e and \n\u003ci\u003eThe Mission Chinese Food Cookbook\u003c\/i\u003e. He lives in San Francisco with his wife. \n\u003cp\u003e\u003c\/p\u003eNORIKO YAMAGUCHI is a Tokyo-based photographer specializing in food, travel, and still-life photography. Her work has appeared in \n\u003ci\u003eElle Japon\u003c\/i\u003e and \n\u003ci\u003e Bunshun\u003c\/i\u003e, as well as in a variety of other Japanese publications. \n\u003cp\u003e\u003c\/p\u003eDANIEL KRIEGER is a New York-based food and portrait photographer. His work has appeared in numerous publications, including the \n\u003ci\u003eNew York Times, Time Out New York, \u003c\/i\u003eand \n\u003ci\u003e Food \u0026amp; Wine.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword by David Chang \n\u003cp\u003e\u003c\/p\u003ePROLOGUE \n\u003cbr\u003eBEGINNINGS \n\u003cbr\u003eFIRST ENCOUTNERS \n\u003cbr\u003eA COOK'S LIFE \n\u003cbr\u003eTHE OBSESSION \n\u003cbr\u003e Answers from a Master: Shimazaki-San \n\u003cbr\u003eSO? \n\u003cbr\u003eTHE SHOP \n\u003cbr\u003e Confessions of a Noodle Addict: Ohsaki-San \n\u003cbr\u003eTHE ABSURDITY \n\u003cbr\u003eEPILOGUE \n\u003cp\u003e\u003c\/p\u003eIVAN RAMEN'S SHIO RAMEN \n\u003cbr\u003e Shio Ramen: The Complete Bowl \n\u003cbr\u003e Fat \n\u003cbr\u003e Shio Tare \n\u003cbr\u003e Katsuobushi Salt \n\u003cbr\u003e Double Soup \n\u003cbr\u003e Toasted Rye Noodles \n\u003cbr\u003e Menma \n\u003cbr\u003e Pork Belly Chashu \n\u003cbr\u003e Half-Cooked Eggs \n\u003cp\u003e\u003c\/p\u003eNOW WHAT? \n\u003cbr\u003eFlavored Fat \n\u003cbr\u003eSchmaltz-Fried Chicken Katsu \n\u003cbr\u003eChicken Teriyaki \n\u003cbr\u003eOmu Raisu \n\u003cbr\u003eOzoni \n\u003cbr\u003eDashi Maki Tamago \n\u003cbr\u003eCold Tofu with Menma \n\u003cbr\u003eMenma Sauté \n\u003cbr\u003eChashu Cubano \n\u003cp\u003e\u003c\/p\u003eVARIATIONS ON A NOODLE \n\u003cbr\u003eRoasted Garlic Mazemen \n\u003cbr\u003eChile Mazemen \n\u003cbr\u003eToasted Sesame and Spicy Chile Tsukemen \n\u003cbr\u003eFour-Cheese Mazemen \n\u003cbr\u003eAgo Dashi Ramen \n\u003cbr\u003eAgo Tsukemen \n\u003cbr\u003eBreakfast Yakisoba \n\u003cbr\u003eBacon, Lettuce, and Tomato Mazemen \n\u003cp\u003e\u003c\/p\u003eSIDES AND SWEETS \n\u003cbr\u003eSteamed Rice \n\u003cbr\u003ePork and Tomato Meshi \n\u003cbr\u003eRoasted Pork Musubi \n\u003cbr\u003eLemon Sherbet \n\u003cbr\u003eTomato Sorbet \n\u003cp\u003e\u003c\/p\u003eAcknowledgments \n\u003cbr\u003eA Few Words about Sourcing Ingredients \n\u003cbr\u003eAbout the Author and Contributors \n\u003cbr\u003eIndex\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Ivan Ramen is a wonderful glimpse into the delicious, inspiring world of Ivan Orkin.\" \n\u003cbr\u003e--Danny Bowien, James Beard Award-winning chef of Mission Chinese Food \n\u003cp\u003e\u003c\/p\u003e\"We are all fortunate that a young Ivan Orkin, growing up in 1970s suburban Long Island, fell in love with Japanese food. If he hadn't, the world would never know Ivan's amazing ramen, one of the most powerfully delicious noodle soups on the planet.\" \n\u003cbr\u003e--Chad Robertson, James Beard Award-winning chef, author, and co-founder of Tartine Bakery and Bar Tartine \n\u003cp\u003e\u003c\/p\u003e\"Ivan has dedicated his whole life to understanding and creating the perfect bowl of ramen, and he has mastered the two most critical elements: the noodles and the broth. He consistently delivers the best bowls I've experienced in my life. Completely authentic, completely delicious.\" \n\u003cbr\u003e--Ming Tsai, James Beard Award-winning chef, author, and owner of Blue Ginger and Blue Dragon \n\u003cp\u003e\u003c\/p\u003e\"What Ivan Orkin does not know about noodles is not worth knowing.\" \n\u003cbr\u003e--Anthony Bourdain chef, author, and host of \n\u003ci\u003eAnthony Bourdain: Parts Unknown\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003cb\u003e\u003cb\u003eThe end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo's top ramen shop--featuring 44 recipes!\u003c\/b\u003e \u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"What Ivan Orkin does not know about noodles is not worth knowing.\"--Anthony Bourdain\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \n\u003ci\u003eIvan Ramen\u003c\/i\u003e 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. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. \n\u003cp\u003e\u003c\/p\u003eLikely 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. \n\u003ci\u003e Ivan Ramen\u003c\/i\u003e will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/15\/2013 (EAN 9781607744467, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2013 pg. 28 (EAN 9781607744467, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 12\/13\/2013 pg. 83 (EAN 9781607744467, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Orkin, Ivan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2013-10-29\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Cooking|Methods|Professional|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Japanese|Noodles|Japan|Tokyo|Orkin, Ivan|Ivan Ramen (Restaurant)|Cooks|Restaurateurs|Americans|COOKING \/ Regional \u0026amp; Ethnic \/ Japanese|COOKING \/ Courses \u0026amp; Dishes \/ Soups \u0026amp; Stews|COOKING \/ Methods \/ Professional\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.91 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607744467\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607744467\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154352570646,"sku":"SP-9781607744467","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607744467_spiral.png?v=1774943066","url":"https:\/\/lusper.myshopify.com\/products\/ivan-ramen-love-obsession-and-recipes-from-tokyos-most-unlikely-noodle-joint","provider":"Lusperbooks","version":"1.0","type":"link"}