Are you looking for an Asian Cookbook with 150 traditional recipes? In this 2 books in 1 edition by Emma Yang, you will learn how to prepare over 150 recipes for asian bowls and much more!

In the first book, Asian Bowls Cookbook by Emma Yang, you will discover 80 healthy and easy to make Asian Bowls from Asian cuisine.

Bowls are extremely famous nowadays for two main reasons: healthy diet and practical all in one meals. In a bowl you have carbs, proteins and fats in a single dish, big enough to satisfy your hunger and easy enough to be eaten on the go or on the couch. Asian food is perfect when it comes to prepare a bowl, not only due to the large usage of rice as staple food in many dishes but also because it is a style fitting the asian cuisine perfectly.

In this cookbook you will find several recipes from the major asian cuisines and you will be able to spot the differences in texture and flavors when it comes to taste a Thai bowl or a Korean bowl. Spices, herbs, vegetables and a large variety of ingredients will complete the bowls in an unforgettable way.

In Asian Bowls Cookbook by Emma Yang you will learn:

• How to prepare typical and authentic healthy Asian Bowls at home
• 80 recipes for Thai Chinese Indian and Japanese Bowls
• 80 recipes for a balanced but full of flavors diet

If you are looking for an healthy and delicious cookbook for Asian Bowls this book will let you explore the depth of the Asian cuisine!

In the second book, Ramen Cookbook by Emma Yang, you will learn how to prepare at home 70 Ramen recipes for traditional and delicious food from Japan!

Originally imported in Japan only around 200 years ago by Chinese migrants, Ramen dishes are nowadays one of the most iconic Japanese recipes.
It is based on the Chinese noodle soup and in most versions it still has Chinese noodles inside.

Ramen soup, which is the most relevant part of the dish and where all the flavors are, is made from pork or chicken stock with fat and oily ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables broths.

There are three main types of ramen:

1. Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate
2. Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed.
3. Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup

In Ramen Cookbook by Emma Yang you will learn:

• How to prepare 70 easy and tasty recipes from Japan
• 70 true recipes from classic and modern Ramen dishes
• How to prepare the most icon Ramen recipes at home

If you want to cook easy and tasty recipes from Japan and prepare traditional food at home for friends and family, this cookbook is for you!