Free PDF Ramen Otaku: Mastering Ramen at Home, by Sarah Gavigan Ann Volkwein
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Ramen Otaku: Mastering Ramen at Home, by Sarah Gavigan Ann Volkwein
Free PDF Ramen Otaku: Mastering Ramen at Home, by Sarah Gavigan Ann Volkwein
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Review
“If you’re a fan of eats of the Alton Brown Good Eats or J. Kenji López-Alt Serious Eats varieties, this cookbook should be right up your alley.” —Nashville Scene“In this cookbook, Gavigan shares her secrets to making rich stews to satisfy all folks, no matter where they call home.” —Garden & Gun“Sarah is a walking ramen encyclopedia. In Ramen Otaku, she shares her journey in discovering her personal and delicious ramen style, and if you follow her lead, you can do the same.” —Sean Brock, author of Heritage “Ramen Otaku is the book every ramen fiend who loves to cook has been waiting for. Sarah Gavigan has taken her journey from a life in the Los Angeles music scene back home to Nashville, where her obsession with Japanese soupy noodle bowls led her to open Otaku Ramen, a phenomenal restaurant I discovered years ago. Minus the flashy chef’s pedigree, she was compelled to master her favorite food by necessity, making Sarah the perfect avatar for the home cook. The ritual of proper ramen takes days to produce which has been a boon for ramen restaurants, driving fans to their seats. Gavigan has demystified the process and in this superb book, educates, illuminates, and shares her secrets to classic and delicious ramen.” —Andrew Zimmern “Sarah meticulously—as only an otaku can—articulates all the nuances of her subject with an approachability and thoroughness I have never before seen...Ramen Otaku is responsible for landing ramen on my family's regular meal rotation—and that's a tough roster to make!" —Zak Pelaccio, chef and restaurateur “Sarah has given us the blueprint to create soulful and delicious food in our homes with a cuisine that can otherwise seem very intimidating to home cooks and even chefs. She expertly brings it down to earth and into our bellies.” —Alon Shaya, author of Shaya
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About the Author
Sarah Gavigan is a fourth-generation Nashvillian and music executive-turned-ramen otaku. After twenty years working in music licensing in Los Angeles, Gavigan returned to Nashville in 2010 and began to teach herself how to master ramen before opening her first restaurant, POP Nashville, in 2014, followed by Otaku Ramen in 2015. She has been featured in Food & Wine, Southern Living, Bon Appétit, Garden & Gun, Eater, The Kitchn, and many more.
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Product details
Paperback: 208 pages
Publisher: Avery (November 13, 2018)
Language: English
ISBN-10: 0735220069
ISBN-13: 978-0735220065
Product Dimensions:
7.4 x 0.5 x 9.1 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#80,391 in Books (See Top 100 in Books)
Back in 1996... way before the Internet ever flipped humanity on it a-s or um head (depending on which way you look at it) I met a young feisty woman with a slightly veiled southern twang who was more New York than Southern Belle. She had launched a commercial music house called 10 Music. The ad agency I worked with had just won back a little account called Apple and Sarah was doing a crazy new thing licensing unknown undiscovered and unusual artists work for commercials. Let’s just say even before the internet, she was way ahead of her time. Well now...fast forward 20 years, Sarah lives back in her Homestate of Tennessee and just came out with a book on her latest venture...FOOD. Ramen Otaku is her restaurant and she is changing cuisine in Nashville. The book is wonderful (I preordered it on Amazon) and will teach you all you need to know about Asian Ramen cuisine...from a southern music diva who is always ahead of her time. Congrats Sarah Sciotto Gavigan! Love when people I know make dreams come true!
Just in time for winter, a whole book full of yummy ramen recipes. But it's not your average cookbook. It gives you the history of ramen, so you understand not just how to make it but how it all comes together and why. There are recipes for Pressure Cookers too which is awesome for me to find more reasons to pull out my Instant Pot. I'm not the world's most advanced cook on the planet, but the information provided makes me think I just might pull off some delicious soups this winter.
While potentially a great cookbook giving detailed step by step instructions for authentic ramen, after three days the pages started to fall out and now most of the book is a bunch of loos pages. For a $26+ book that is unacceptable.
Ok first off I love Sarah’s restaurant Otaku ramen. It’s the best ramen in Nashville. When I found out she was releasing the Ramen Otaku book, I had to get my hands on it. The recipes are easy to follow, the pictures in the book are gorgeous. Made myself the best bowl of ramen I have made thus far!
This is one of the best books I have, so simple and very friendly to learn about some aspects like broths, tares and infused oils. The story about a woman loving every aspect of ramens, Sarah Gavigan reveals how she developed her enthusiasm for the art of this cooking style. This is the book to have.
Awesome resource
So sad to reduce explaining Umami to us as "MSG, aka MAGICAL FAIRY DUST, aka Monosodium Glutamate created in a laboratory ."A cook knows how to bring out flavors without enhancement, after reading the page on MSG, I questioned authenticity on other subjects as the author sited there were many amazing and hilarious debates including that "everyone wants to claim that they are allergic to MSG". I myself have found myself in emergency rooms on IV epinephrine after ingesting restaurant food MSG. The European Union has banned MSG. As a Pharmacist and cook for my family and friends I know additives are not to be taken lightly and discourage any use of Laboratory produced MSG.
Insanely detailed look into the world of usually secretive ramen recipes. I've tried for years to be able to make something I would consider ramen shop quality at home and come close but not quite. This book nails every element of ramen cookery and is punctuated with great interviews, stories and ingredient deep dives. Is it time consuming? Yes. Worth every second of effort? Absolutely.
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