The Wagamama Cookbook Hugo Arnold

  • Web Price: £12.79
  • RRP: £15.99
  • ISBN:
    255 x 205mm
    22 Sep 2005
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True to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home. Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.

Hugo Arnold lives and works in Dublin, London and Scotland. He has written for numerous newspapers and magazines and is the author of 11 cookery books including two for Wagamama: The Wagamama Cookbook and Wagamama: Ways with Noodles. He consults with leading restaurants, pubs, cafes and hotels as well as advising companies on foodservice solutions. In 2005 he co-bought The Colonsay hotel in Scotland which focuses on seasonal, locally sourced food cooked simply. He is also a consultant to Good Food Ireland, a network of independently managed hotels, restaurants, pubs and B&Bs.