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005			20221101192827.0
008			000225s2000 nyua b 001 0 eng d
010			_a 00027532
011			_aBIB MATCHES WORLDCAT
020			_a0375504362
020			_a9780375504365
035			_a(ATU)b1068394x
035			_a(OCoLC)43555238
040			_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dIG# _dATU
042			_apcc
050	0	0	_aTX809.N65 _bO94 2000
082	0	0	_a641.822 _221
100	1		_aOwen, Sri, _eauthor. _91042757
245	1	0	_aNoodles : _bthe new way / _cSri Owen ; photographs by Gus Filgate.
250			_a1st U.S. edition.
264		1	_aNew York : _bVillard, _c[2000]
264		4	_c©2000
300			_a144 pages : _bcolour illustrations ; _c22 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 143) and index.
520			_a"Noodles are irresistible, easy to cook, and fun to eat - the smart fast food. Their popularity is nothing new. They have been invented and reinvented round the world. The basic mix of flour, water, and salt - with or without egg - is infinitely adaptable. Noodles are made today in factories, restaurants, and artisans' workshops, and you can even make them in your kitchen. No wonder they come in so many varieties! Noodles are much more than their different shapes. When mixed with any kind of sauce or dressing, they take on some of its texture and flavor but keep their own personality. In the author's words, "Noodles have another attraction for me: they are not snobs, they are at ease in any company and are perhaps the most democratic of foods." There will always be new noodle dishes because noodles are a theme on which anyone can improvise. Noodles are culinary jazz. Sri Owen, who has always said she is "a cook first, a writer second," wants everyone to enjoy the music. The dishes she describes here are an extensive and varied collection, including such classics as Singapore Fried Noodles, Pad Thai, Laksa Lemak, and Szechuan Shrimp Chow Mein, as well as more unusual and adventurous delights such as Noodles with Roasted Eggplant and Tomatoes, Fried Noodles on Portobello Mushrooms, and Quail Stuffed with Noodles and Herbs. When you have cooked your way through this invaluable repertoire of recipes, you will have a thorough grounding in the cooking of noodles and good basic knowledge of how ingredients are used together. You can then continue to "cook by the book" or improvise, confident that the results will be not just easy to prepare, but tasty and nutritious as well."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Pasta) _9316138
650		0	_aNoodles _9321466
650		0	_aCooking, Asian _9328895
856	4	1	_3Sample text _uhttp://catdir.loc.gov/catdir/samples/random044/00027532.html
856	4	2	_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/bios/random052/00027532.html
907			_a.b1068394x _b10-06-19 _c27-10-15
942			_cB
945			_a641.822 OWE _g1 _iA253285B _j0 _lcmain _o- _p$58.58 _q- _r- _s- _t0 _u11 _v1 _w0 _x2 _y.i11661811 _z28-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1136956 _d1136956