The Wagamama Cookbook 
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 True to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline. 
 
 
 
 



        

            
            

                
Publisher
                
Kyle Cathie
            
            
            

                
Dimensions
                
20.6 x 2.2 x 25.4 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
192 pages
            
            
            

                
Book Type
                
Paperback
            
            
            

                
ISBN-10
                
9781856266499
            
            
            

                
ISBN-13
                
978-1856266499
            
            
            

                
Publication date
                
22 Sept. 2005
            
            
        
         




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