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Dylan Wright
Noodle Making Techniques
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7671643Noodle Making Techniqueshttps://www.gandhi.com.mx/noodle-making-techniques-9788235228000/phttps://gandhi.vtexassets.com/arquivos/ids/6932294/image.jpg?v=638894482420830000133133MXNGandhiInStock/Ebooks/<p><em>Noodle Making Techniques</em> explores the global culinary traditions of Chinese, Italian, and Japanese noodle making, revealing the art and science behind each cultures unique approach. It delves into hand-pulled, cut, and extruded noodle techniques, highlighting how these processes affect texture, flavor, and cultural significance. For example, the subtle differences between hand-pulled Lanzhou ramen and al dente fettuccine showcase the impact of technique.</p><p>The book journeys through history, tracing the origins of noodles and their cultural importance, while explaining dough chemistry and gluten development in simple terms. Each section focuses on a specific tradition, detailing the tools, ingredients, and processes involved. It begins with basic principles of dough formation, progresses through individual techniques and recipes, and culminates in a comparative analysis of the three traditions. This approach allows readers to appreciate both the shared heritage and distinct characteristics of noodle making across cultures.</p>...6987351Noodle Making Techniques133133https://www.gandhi.com.mx/noodle-making-techniques-9788235228000/phttps://gandhi.vtexassets.com/arquivos/ids/6932294/image.jpg?v=638894482420830000InStockMXN99999DIEbook20259788235228000_W3siaWQiOiIzNDYzMTY0ZC0xZjUyLTQzNDctYjVhNC0zMDYxNDlhOTQ4MGIiLCJsaXN0UHJpY2UiOjEzMywiZGlzY291bnQiOjAsInNlbGxpbmdQcmljZSI6MTMzLCJpbmNsdWRlc1RheCI6dHJ1ZSwicHJpY2VUeXBlIjoiQWdlbmN5IiwiY3VycmVuY3kiOiJNWE4iLCJmcm9tIjoiMjAyNS0wNy0zMFQwNDowMDowMFoiLCJyZWdpb24iOiJNWCIsImlzUHJlb3JkZXIiOmZhbHNlfV0=9788235228000_<p><em>Noodle Making Techniques</em> explores the global culinary traditions of Chinese, Italian, and Japanese noodle making, revealing the art and science behind each cultures unique approach. It delves into hand-pulled, cut, and extruded noodle techniques, highlighting how these processes affect texture, flavor, and cultural significance. For example, the subtle differences between hand-pulled Lanzhou ramen and al dente fettuccine showcase the impact of technique.</p><p>The book journeys through history, tracing the origins of noodles and their cultural importance, while explaining dough chemistry and gluten development in simple terms. Each section focuses on a specific tradition, detailing the tools, ingredients, and processes involved. It begins with basic principles of dough formation, progresses through individual techniques and recipes, and culminates in a comparative analysis of the three traditions. This approach allows readers to appreciate both the shared heritage and distinct characteristics of noodle making across cultures.</p>...9788235228000_Publifyelibro_electonico_9788235228000_9788235228000Dylan WrightInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/simplicissimus-epub-c5f538c7-4c0a-480f-ab64-5bb190a61e91.epub2025-02-27T00:00:00+00:00Publifye