Wagamama : Way of the Noodle

I ate at several Wagamama restaurants when I visited London. Sentimental over my trip and wanting to learn more about cooking Asian foods, I bought the cookbook. While I'm happy to report that all of the recipes I've tried in this cookbook have been very good, I only gave the cookbook a 4 star rating. Why? It's not as user friendly as it might be.Being a North American cook, I found that many ingredients were quite difficult to identify because they were given French (or other) names in the cookbook. As a result, I e-mailed Wagamama (using their website, which encourages questions and discussion) explaining my dilemma and asking for help identifying some of the key ingredients that seemed to reappear throughout the recipes. One year later, I still haven't had the courtesy of a reply.With the help of the world wide web, I've been able to translate some of the ingredients myself, but doing so has added to the overall time any dish requires to prepare. Some ingredients I still can't translate. Others are difficult to find in the store (although I live in a major metro area with a lot of ethnic shopping opportunities). As a result, their are several recipes I still haven't tried in the book.On the whole, a good book, but probably not for the North American who wants to avoid researching and hunting before s/he cooks.

I was kind of disappointed in this book. It's a lot of recipes with ingredients I don't have on hand, some not even sure of where to purchase them from. I went to Wagamama's in Scotland and absolutely LOVED the food!!! It was just wonderful. I loved the atmosphere as well. I almost bought a couple of recipe books from them while I was there. I decided against it because of luggage issues and paying duty. HUGE mistake! I really thought this book would be like the ones I saw in the restaurant. Not so. Very disappointed.

Over 50 recipes in the style of the food served at the famous restaurant chain. I wouldn't recommend this for the casual cook, as the ingredients used are often specialised items from Japanese supermarkets, which may not be easy to source outside of London. The more committed cook will probably make more of it, particularly in substituting equivalent, more accessible western alternatives.

I find the book quite good, the recipes are interesting and are good suggestions to try your own favourite ingredients. I have to say, though, that the way the book is made makes it a little too similar to a food bible. The authors try to show you the way to the "Perfect Diet", which I find a little bit "heavy". Anyway, I think it is a good book to get the grip on basic Japanese noodle cooking.

nearly half of the page was explain about wagamanai wish there was more pages about noodle , broth noodle vegetable and PICTURE i wanted to learn about what kind of vegetable they usually use or how to chop them or ...etc...little disappointed

Good book.

It's good