Ramen, Thai Pad and Cie: Noodles with all sauces

Learn how to accommodate them in broth, such as the famous Japanese rāmen, but also jumped as in Thai pad, in sauce or cold.
To get started, make up a "special Asian" ingredient closet with noodles, sauces, condiments and other seasonings that you will find mostly on the exotic ray of the supermarket or in organic store, or in your Japanese grocery store Nishikidôri.
The 40 fragrant and very accessible recipes of this book will make sure you travel your taste buds!

Chiemi Okumoto is consultant in Japanese gastronomy. It specializes in gastronomic relations between France and Japan and puts its expertise at the service of companies, chefs and individuals.

Emmanuelle Levesque is a stylist and photographer. Inspirer of this book, she has been passionately tunned in collaboration with Chiemi Okumoto, to select the best recipes and make them very accessible.