Milk Street Noodles, Christopher Kimball
Nearly every culture serves some sort of noodle, whether it's fettuccine, ramen and spaetzle, lo mein, gnocchi or udon. Author Christopher Kimball travelled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta. In the words of Kimball"
- "In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew.
- In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
- And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta."