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Everything Ramen: Your Chance To Win!
Chef Tim Anderson has launched his latest book: Ramen Forever. Explaining how to make supreme ramen at home, Tim goes into every component of a classic ramen bowl. This is a ramen-lover’s bible!
We’re so excited about the release, we’ve got a copy to giveaway PLUS some incredible ingredients for you to try Tim’s recipes for yourself:
THE PRIZE:
Ramen Forever Cookbook
Udon Noodles
Fresh Soy Sauce
Barley Miso
Ma Kombu
Roasted White Sesame Seeds
Ramen Forever showcases the world's most perfect food: ramen.
In Ramen Forever, Tim Anderson shows you the way to enjoy delicious homemade ramen on a regular basis, and gives you the tools to build your own ramen, just the way you like it!
The book is broken down into five sections - Broth, Seasoning, Aromatic Oils and Fats, Noodles and Toppings - to enable you to mix and match to create your own ramen to suit your taste. Alternatively, you can choose to follow one of several complete ramen recipes provided.
Recipes include Double Garlic Tonkotsu Ramen, Tan Tan Men and Tsukemen, as well as The Ramen Sandwich and Garlic Sesame Miso Ramen Salad.
With recipes for beginners and casual cooks as well as serious noodle nerds, you can enjoy this superlative Japanese comfort food at home, regardless of your skill level.
Hardcover
Satisfying Slurping
Satisfying Slurping
Noodles are a key component to your ramen bowl. Getting the right texture for the best bite can be tricky, but our Udon noodles are deliciously chewy and will hold all the glorious flavours infused in your stock.
Full Bodied Broths
Full Bodied Broths
Packing your bowl with flavour is incredibly easy when you have a superb Japanese kombu to do the work for you. Full of flavour and just the right amount of saltiness, our Ma Kombu will produce a rich, vegan-friendly broth in no time.
Flavour Booster
Flavour Booster
No ramen broth can be complete without the umami depths of miso. Barley miso has a slightly more intense flavour than regular white miso, and will round out your broth perfectly.
