Noodle Soup - Recipes, Techniques, Obsession

I received an Advance Reader Copy of this book from NetGalley in exchange for an honest review.

From the publisher - (edited for length and clariity) Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. But Ken Albala has a mission: to get YOU in the kitchen making noodle soup. This primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years. His obsession yielded all you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments. He lays out innovative techniques for mixing and matching bases and noodles with grains, vegetables, and other ingredients drawn from an international array of cuisines. In addition to recipes both cutting edge and classic, Alabala describes new soup discoveries he created along the way. Finally, he sprinkles in charming historical details that cover everything from ancient Chinese millet noodles to that off-brand Malaysian ramen at the back of the ethnic grocery store. Filled with more than seventy color photos and one hundred recipes, A World of Noodle Soup is an indispensable guide for cooking, eating, and loving a universal favorite.

I love cookbooks and I love noodle soup s much that after reading this book I am going to go out and buy the ingredients to make his recipe Reuben Soup for dinner (minus smoking my own brisket) as it reminds me so much of the "crack slaw" recipes that are all over Pinterest. (I will not be trying to make cricket or acorn flour noodles or flaming hot Cheetos noodles anytime soon ... seriously???) I can see using the recipes in this book over and over which is amazing given the number of gorgeously photographed (like this book) cookbooks that I have on my cookbook shelves that get dusty every year as they are too much of a bother to even try the recipes! FIVE STARS FOR SURE!