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Seriously Good Noodles: Turn Instant Ramen and Noodles into Fabulous Feasts [Kõva köide]

  • Formaat: Hardback, 144 pages, kõrgus x laius x paksus: 218x168x19 mm, kaal: 536 g, Full-colour photography throughout
  • Ilmumisaeg: 21-Aug-2025
  • Kirjastus: Quadrille Publishing Ltd
  • ISBN-10: 183783458X
  • ISBN-13: 9781837834587
Teised raamatud teemal:
  • Kõva köide
  • Hind: 16,28 €*
  • * hind on lõplik, st. muud allahindlused enam ei rakendu
  • Tavahind: 21,70 €
  • Säästad 25%
  • Raamatu kohalejõudmiseks kirjastusest kulub orienteeruvalt 2-4 nädalat
  • Kogus:
  • Lisa ostukorvi
  • Tasuta tarne
  • Tellimisaeg 2-4 nädalat
  • Lisa soovinimekirja
  • Formaat: Hardback, 144 pages, kõrgus x laius x paksus: 218x168x19 mm, kaal: 536 g, Full-colour photography throughout
  • Ilmumisaeg: 21-Aug-2025
  • Kirjastus: Quadrille Publishing Ltd
  • ISBN-10: 183783458X
  • ISBN-13: 9781837834587
Teised raamatud teemal:
When you want a feast in a flash, noodles are the obvious choice quick, filling and utterly delicious. Seriously Good Noodles shows you how, with just a few extra minutes and ingredients, you can elevate this store-cupboard staple to a level you never thought possible.

From simple upgrades to perk up a packet of instant ramen, to fast and easy noodle-based dishes to satisfy any craving, this book is the ultimate guide to gourmet food in minutes, with over 50 imaginative recipes. Not sure what to have for dinner? Why not whip-up the 10-Minute Ramen, topped with a jammy soft-boiled egg. Transport yourself to Italy with the Cacio e Pepe noodles or conquer your hanger with street food favourite, the Ramen Burger.

For those of you with a sweet tooth, treat yourself to a Nutella® Swirl Cheesecake Pot with Crispy Spider Noodles, or for ultimate indulgence, get stuck into the Butternut & Noodle Spiced Pancakes with Pecan and Maple.

Fresh, fast and bursting with flavour, Seriously Good Noodles will teach you how to give the humble noodle a tasty and impressive makeover, every time.  
Kathy Kordalis trained at Leiths School of Food and Wine and went on to manage the Divermenti Cookery School for many years. She now works as a freelance Home Economist and cookery author.