What it says on the back cover
Here is the future in a bowl. Look up the right noodle in the beautifully photographed noodle i-d’s, then choose the right tried-and-tested noodle recipe, and discover the power and the passion of the noodle. With over 100 slippery, slurpy recipes, and a handful of haunting, hand-crafted noodle tales, Terry Durack feeds both the body and the soul with the noodle book the world had to have.
What made me pick up this book?
I picked up this book (in excellent condition) some years ago at one of my local Book fairs here in New Zealand. I chose the book as a reference guide to some of the noodles that I had been eating and out of share curiosity which lead me to think that there was more to the ‘humble’ spaghetti noodle.
About the book
This book is set out to inform and to educate the reader by introducing a colour photograph of the noodle on the left handside of the page and often against a black backdrop which shows off the noodle in its raw state known as Noodle i.d. It then lists subheadings on What the noodle is, why the noodle is in the book, Where it comes from, Which type of noodle to look for, How it is cooked, Whatever (the noodle is fresh, dried, egg or some other ingredient) and Recipes which showcase a few ways of cooking the noodle. The book then concentrates on the countries that use the noodle, to which Durant uses a number of different noodles from the different parts of China, Japan, Malaysia, Thailand, Vietnam, Korea, Indonesia, the Philippines, Burma, Taiwan, Laos, Cambodia, and India. This delightful book also includes a glossary, a guide to the basics and a section on Noodle love.
Is this book worth buying?
Written with love and attention to detail Noodle shares the reader a delicious example of how noodles have become just as an important staple to rice and the beautiful meals that can be created from using them. I would love to see Durack follow up this book with the same format for European (more notably Italian) noodles and their cuisine. This book is an excellent reference for any cook who would like to learn more about Asian cuisine and it was great to see his comprehensive bibliography which highlights some of the books that he used as his references to gather his information are just some of the books that I have on my very own cookbook bookshelves here at home.
“If soba (see Noodle i-d 12) represent Japanese noodle nobility, then udon are working man’s heroes- large.white country-bumpkin noodles with a simple disposition and a generous nature. Can there be a more satisfying noodle in the world than these fat, glossy beauties?” (Durack, 1998).