Ingredients: orange peppers; button mushrooms; cherry tomatoes; bamboo skewers; sake; light soy sauce; mirin; courgettes; spring onions 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! Some recipes that I found tempting (not including fish stuff because I have no interest in them; that said, I can see that those who like them will like the recipes here). Each recipe title is explained in a smaller title below it (which I'm not writing here, though some I mention would maybe benefit from it): 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 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 and much more!

The Wagamama Cookbook By Hugo Arnold |The Works

Our aim at Wagamama for now and in the future is to serve great, fresh and nutritious food in an elegant, yet simple environment; to provide a helpful, friendly service and value for money. Change for us is in the form of continuous improvement.' the Wagamama ethos. 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. Easy to make, especially if you use a blender instead of grating the ginger etc... Tasted good but was slightly overpowered by the other flavours in the dish I used it for. Ingredients: red peppers; salad greens; shallots; fresh ginger; rice vinegar; tomato ketchup; light soy sauce; cherry tomatoes; cucumbers There are photos for many recipes. The author writes food columns, and has written other cookbooks too (at least one award won, so far, too). Concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition.urn:oclc:470985147 Republisher_date 20120320164625 Republisher_operator [email protected] Scandate 20120319191927 Scanner scribe17.shenzhen.archive.org Scanningcenter shenzhen Worldcat (source edition) 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.

Wagamama book bagged by Kyle Books - The Bookseller Fourth Wagamama book bagged by Kyle Books - The Bookseller

Ingredients: canned water chestnuts; baby spinach; oyster sauce; light soy sauce; sesame oil; gyoza wrappers; prawns; spring onions A beautiful gift idea for every foodie, but also a beautiful idea for a little something for yourself, to spice up your kitchen ritual. Our local Wagamama took this off the menu and so I have tried to recreate the restaurant dish with this recipe. It is almost right...maybe slightly more blandAccess-restricted-item true Addeddate 2011-11-09 15:57:21 Boxid IA173901 Camera Canon EOS 5D Mark II City London Date-raw September 22, 2005 Donor