Are you looking for a Ramen Cookbook with over 100 tasty and traditional recipes? In this 2 books in 1 edition by Emma Yang and Adele Tyler you will learn how to prepare at home over 100 recipes for traditional and delicious Japanese food.

In the first 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!

In the second book, Ramen Cookbook by Adele Tyler, you will find 77 recipes to prepare meat, fish and vegetarian ramen at home!

Ramen is the ultimate comfort food. Ramen is spicy. Ramen is umami. Ramen is Japan. Ramen can be prepared at home. Yes, for real. The secret is in the broth, but the execution is easier than what you might think. What you need is just a good cookbook to learn the steps for preparing amazing ramen bowls at home.

Ramen is a traditional Japanese noodles soup, served in a meat, fish or vegetables broth, flavored with miso or soy sauces. Toppings vary a lot and go from pork, shrimps, dried seaweed and scallions. Every Japanese area has a typical ramen, but they all are served in bowls, warm in winter and often dry and cold in summer.

Despite being a Chinese dish, it appeared in Japan likely in 1620s and since then it stuck with the local traditions, spreading as common dish for both in house consumption and dine-out experience. Nowadays there are thousands of ramen bar in Japan, but the depth of the flavors and aromas spread all around the world and you can eat true authentic ramen in NYC, London, Milan or Sydney.

In Ramen Cookbook by Adele Tyler you will learn:

• 77 recipes to prepare ramen at home
• 77 ways to cook ramen, from broth to toppings
• 77 traditional and modern Japanese recipes for homemade Japanese ramen bowls

Knowing how to cook ramen at home is the best way to taste it If you want to warm up in winter or enjoy a true Japanese dish all year around.