This book is full of factual and historical information about the making of noodles. I found it lacking in good pictures that I feel would h ave enhanced the book. Also the recipes are written in a paragraph format and that makes it difficult to follow.

I was really excited for this book, as I am on a noodle soup making quest of my own, and was eager to dive in and learn more about the secrets to perfect noodle soups. However, I found that the author's personal maxims on noodle soup and the story of their quest went on a bit too long, so that by the time I reached the historical section on the history of noodle soup, I had difficulty maintaining interest. While I think hardcore noodle enthusiasts might be a fit for this title, with its poetic descriptions of appropriate bowls and utensils, the average home cook with a busy life is unlikely to devote the time to really dig in and really appreciate what the author is trying to do. I'd recommend this only to my most dedicated, food enthusiasts, and pass on it for anyone just trying to find a different variety of soup to make during the long winters.

I love noodles, unfortunately up to now my exposure to them has either been in the local Asian restaurant or the dried or semi dried instant noodles from the supermarket. I though this book is going to change all that, finally I could make my own and with the added bonus of soup ideas. Unfortunately it lost is way or just went too far for what I was hoping for
This book is very informative, it covers making eating and cultural information - which I absolutely loved. I did not find the expansion into global cuisine and the unusual interesting.

My family loves soup, and noodle soup is one of our favorite foods. This cookbook has many great recipes that introduced us to flavors and ideas we had never tried before. I’ll definitely be cooking these recipes again and again. Our household is (unfortunately) gluten free, so we didn’t get to be as adventurous with our noodle options, but I was easily able to substitute with our favorite gf noodles. I loved reading the history and extra information included in the book. Yummy recipes AND fascinating information.

Let me begin this review with: I love noodles!

Now for the actual book stuff. This book was way more than just a book of recipes, it was a trip through history of noodles, the recipes, the inspiration behind them and so much more.

There's lots of recipes, and I think there's one for each of us. Well... there might be like tons for me, but I'm noodle obsessed.

The way the recipes are presented is easy to comprehend, I'm quite sure the final version will have more pictures and formatting so I'm not taking that into consideration., but the content that I had was very good.

I strongly recommend this book if you like to experiment with new recipes or if you like me are a noodle fan.

University of Illinois Press and NetGalley provided me with an electronic copy of Noodle Soup. I was under no obligation to review this book and my opinion was freely given.

Noodle Soup has a great introduction, explaining about the recipes in this book and why they were crafted as they are. A good section on Utensils is next, which may seem like a waste of time, but the choice of bowls especially makes a difference in how the soup cools or is presented. Etiquette and tradition is strong in Asian culture, so the author takes the time to explain why certain utensils are used and why it is important in certain cultures to eat in particular ways. On the pages that follow, there is a history of soup with some authentic recipes, tools necessary for success, and stock recipes.

The heart of the book comes next with a section on noodles. As this is the basis of the book, the author stresses the importance of the right noodle for the right type of soup. With many noodle recipes to choose from, readers will be able to craft their own delicious vittles. The section on garnishes and seasonings explains how to extract the most authentic flavors for great meals.

The biggest problem that I had with Noodle Soup is that the first half of the cookbook has very few recipes. In his zeal to explain everything about the noodles and the cuisines that use them, the author loses sight of the fact that this is a cookbook. In the second half of the book, however, there is a section on global cuisine that has recipes including noodles like Spaetzle (Germany), Soba (Japan), and Boat Noodles (Thailand), to name a few. With various world cuisines, readers will be able to explore the world from their own kitchens.

The final two sections, Reconstructions and Inventions, have the most unique and interesting recipes in the book. Here, recipes include classic dishes like Reubens, made into soups. The author gives readers license to be creative, with ideas that they can turn into inventions of their own. Readers who are looking for a straightforward cookbook may be disappointed, but those who like a little history about food will enjoy Noodle Soup.

Ken Albala gives an in depth a history of the noodle with an interesting look at the cultural differences. He adds in his own experiences and an array of recipes which are bound peak your interest. His way of educating and story-telling provides an all around enjoyable read. Who knew noodles could be so interesting? Loved this book!

I was expecting a traditional cookbook which is why this review is lower than others. Noodle Soup begins with a comprehensive history of noodles and then moves into recipes. I would recommend this book to a more advanced cook who already has experience making noodles.

Wow! Intense love affair with noodle soup in the form of a cookbook. Fascinating. Love food? Love history? Love travel? Read this - it's a culinary adventure!

In Noodle Soup: Recipes, Techniques, Obsession Ken Albala distills thousands of years of noodle soup-making from around the world into one passionate and well-informed volume. Which bowl will you use and why? Which stock, meat, vegetables, spices, herbs will you add? More importantly, which noodles? Why not make your own? Wheat, beans, rice, amaranth, chestnuts, salmon - even potato chips are all fair game. There's an interesting mix of history, cultural differences and ingredient information here, all of it rounded off by extensive personal experience and experimentation, and, of course, recipes. The final chapters are a free-for-all of delicious creativity. I loved this book. Albala's writing is comprehensive with a down-to-basics style that made me confident that I can conjure up a soup that will make me 'fall off my chair', too. So, we'll see. I'm off to fill my favorite soup bowl.

Disclosure: I received a digital ARC of this book in exchange for honest feedback (but, I'm ordering this book!)

This book is about every facet of Noodle Soup. It starts with the author talking about the perfect vessels and utensils to use when eating noodle soup, and a short history on the subject. The author also goes into all the different tools you will need to make your noodles, and some helpful tips for using different things. (So there is another use for that coffee grinder!)

There are recipes for any type of stock you (or at least I) could think of. I love that this book is about spending the time and making your noodles from scratch, and really getting into the essence of noodle soup. That being said I love that the author does give some praise to the almighty dried pasta, and states that it is suitable for all the recipes in the book.

Now for the good stuff!! The is just so much information! It would be impossible to go into too much detail. Some of my favorite things were the idea of dehydrating favorite salad ingredients and making a beautiful, colorful pasta. I can't wait to have some of this sitting outside on a summer evening! There was even a noodle soup recipe that makes noodles out of one of my all time favorite snack foods (SPOILER: Flamin' Hot Cheetos!) The garnishes and seasonings are endless. This book describes some of the typical garnishes/seasonings. How different cultures use them. What is a Tare? Do I want to use it in different soups? There really is just so much. This book has recipes for noodle soup that span the globe. This is NOT a ramen cookbook. I tried the Lasagna Noodle Soup (and for time purposes, I used dry pasta). The instructions were easy to follow and the result was delicious. I liked that there were variations and additions offered, so everyone can really make it their own.

I found this title to be very informative, and full of beautiful photos. Who knew that a humble noodle soup could really be so complex. This is a great title to give you the information and inspiration to start!

Thanks NetGalley for this opportunity to read and review this book.

cannot submit a review - cannot read protected pdf format

This is a compendium of one persons quest for noodle soup. It is not a recipe book. You know those people who have, like, a hundred recipe books and can sit for an evening reading them? Well, this is for those people - everything that could possibly go in to noodle soup is discussed in passionate detail. This book will provoke and inspire cooks for noodle soup, and also cause people to think about ingredients for other recipes in a whole load of other ways. A great gift for a passionate cook.

This is absolutely the quintesential book of noodles; the everything you always wanted to know about every kind of noodle ever made and then some. I found this to be the most fascinating book, with the most wonderful and delicious recipes to make noodles and noodle soup. Being my most favorite food in the world, noodles remain at the top! A wonderfully well written book and an absolute read for everyone who likes to make that comforting noodle soup. A must read! Thank you to Netgalley and the University of Illinois Press for the perusal...this is a treasure!

For the sake of SEO and other out-of-the context considerations, I will add the label 'cookbook' to this book. In fact though, it is more than a simple collection of recipes, but an anthopological journey of noodles, their meanings and local translations.
'An epistemology of the noodle soup' - with a continual presence starting from the Bronze Age on the territory on what is today's China - may include the answer to the question: 'How do we know what counts as noodle soup?'. But happily, this book touches upon the limits of other issues associated with them. For instance, the bowl soup, to whose beauty a couple of paragraphs are dedicated. Obviously, 'not every bowl is intended for noodle soup', but there are more subtle observations as well: 'If you want to see through a clear soup, make sure it's a white bowl, either porcelain or made with a white slip'. The author, which for 2 and half years practiced noodle soups every morning for at least 15 minutes, makes bowls too, so the experience talks here too, it seems. Last but not least, keep in mind that chopsticks are 'crucial in constructing the entire noodle soup aesthetic'. In fact, every stage of preparing the noodles and the bowls as such are part of a larger existential exercise. Did you ever think that 'cutting soba by hand is a meditative practice'?
'There is no denying that dried pasta is just about the most convenient food product imaginable; it's easy to cook, virtually indestructible and can be kept in your cabinet just for those occasions when you don't have a lot of time to fuss'. However, if you read this book seriously - with side notes and specific adnotations - you will realize that you can do your own noodles, but in fact it is not as easy as it sounds. It requires not only practice, but a rich imagination. Otherwise, how someone can figure out how to prepare a reconstructed - noodle soup - dish of a Reuben sandwich, or Baba ganoush?
As for me, I would rather keep reading this book, couple of minutes the day, for getting the right practices as much as my cooking abilities allows, in terms of matching stocks, types of noodles and, why not, bowls too.

One of my favourite foods is noodles so I was very excited to get my hands on this book. It is clear that the author Ken Albala is a connoisseur of noodles and is passionate about their culinary history. This book is as much a cookbook as it is a reference book on all things noodles. That said, I found its comprehensive nature a little overwhelming. Noodle Soup is comprehensive and encyclopedic. It is thorough and detailed. It is well researched and well written. However, for me, personally, I would prefer a collection of delicious recipes to make quickly for a satisfying and comforting meal or snack of Noodles.

I got so many "Tampopo" vibes while reading this book I had to go to the kitchen to cook noodle soup. ;-)
This book has a lot of background material and recipes for all tastes, from people like me who like to stick more to the world classics to the ones who like to experiment in the kitchen and innovate their recipes.

First of all, this is not a generic "Noodle recipes" book. This book is for real fans of noodles; the ones that eat them with pleasure, dare to try new variations and dream about making their own noodles at home. If your mouth is already watering while thinking "mmm...noodles", wait until you hear what's on this book.

We need to define what is considered noodle soup and what isn't. Not so long ago I read a post debating about why a bowl of cereal cant be considered soup, so knowing the rules of the game make it easier to break them later on, and this book will keep enticing you to break and bend the rules of what we think of as "noodle soup". The first chapters of this book take care of that; what is considered a noodle, different ingredients and varieties, historical and cultural background, old techniques of noodle soup making from different countries and different centuries, right bowls and other utensils for a good eating experience and kitchen tools for making noodles. Everything explained in great detail and very relevant if we are to experiment with new recipes or ways of eating noodle soups.

Noodles + broths + garnishes + classics:

With that amount of detail on just the historical background, you would be right to expect a lot more in-depth information to come ahead, and there is. A lot of recipes for making all kinds of stocks, gathered from around the world, meat or vegetable stocks. Followed by even more recipes for making all kinds of noodles in all shapes, sizes, textures and even ingredients that I never knew existed. Grain or starch noodles, fermented, smoked, chilled, pulled, alkaline, batter, multicolored, all the way to more exotic versions like flamin' hot cheetos noodle soup or acorn noodles. The garnishes section is not as lengthy but covers well beyond what you need to know in order to make the right choices between all the possible combinations and types of ingredients suitable for your specific noodle soup.

However, if you are not feeling adventurous yet, or simply want a taste of noodles from other countries, there is a section full of classic dishes from places around the world; Japan's Hakata ramen, Indonesia's Cendol, Slovakia's pulled noodles, Korea's Dongchimi-guksu, Switzerland's Chard noodle soup, New Orlean's Yaka-mein among many others from all around the globe.

I bet you weren't expecting this!:

The last two sections of the book is where creativity explodes like multicolored fireworks. First, we have original recipes created by Ken Albala. Some soups sound delicious (and clever) like his onion noodle soup, which is like a traditional onion soup with a noodle twist. Others I wont be trying any time soon, like his French fry noodle soup, just because I don't like the taste of French fries. From here on, the book is full of ideas to inspire you and guide you to explore and stretch the boundaries of Noodleland. Candy noodles, calligraphy on noodles, microwaved noodles, marbleized noodles... all kinds of crazy ideas for you to experiment with. Each comes with commentary and instructions without specific measurements, even less than in the rest of the book. I feel like his idea of Noodle soup cocktails will be a hit in the future; it looks good, sounds good and has alcohol, so, I'm pretty sure it tastes good as well.

If you are planing to give this book as a gift to someone who enjoys ramen, pho or other popular noodle soup, keep it mind that it might not suit those who only want to try basic recipes and would rather have a well detailed list of ingredients followed by step by step instructions, lots of pictures and kitchen tips, in other words, another average cookbook. This book is more of an exploration on the endless possibilities of cooking with noodles and turning them into a soup, an invitation to experiment with ingredients. A reference book with some recipes along the way and explanations on techniques for you to try and tweak to your own preferences. While you can certainly follow along the instructions, most of them require some trial and error and decide on measurements on your own, so for the inexperienced cook this can be very daunting. On the other hand, people like me who don't seem to be able to stick to recipes and love experimenting in the kitchen, will find this book just right up their alley. Even more so if they love soups and noodles! but who doesn't? so I will assume that is a given. I got my eArc via NetGalley

Noodle Soup is literally filled with everything you can imagine related to broths, noodle-based soups, and more. Starting with the history of noodles, it also has an in depth discussion of different stocks/broths. The tools you need to prepare different soups are described in detail as well. Next, different types of noodles are reviewed, and I definitely found some new varieties here. How fun were the unusual ingredients! Reconstructions of soups were explored thoroughly, and lastly, Inventions of new soup ideas were presented. As a soup lover, this book is going to be a great resource for fresh ideas. Homemade spaetzle will be one of the first recipes I try! Yum!

Thank you to Ken Albala, University of Illinois Press, and Netgalley, for the opportunity to read and review this exceptional cookbook.

I was expecting a bog-standard cookbook, what I got was a love letter to noodles from around the world! I greatly enjoyed the history and variety of recipes. I was not the biggest fan of the actual recipes though, it reminded me a lot of asking my mom how to cook something she has made so many times that she can just give a rough description and I am left figuring it out. When I am reading a cookbook I want very detailed instructions, otherwise I will just go to the kitchen and wing it on my own. While the conversational tone was enjoyable to read in the rest of the book, I found myself wishing for more details.

I did really enjoy the sections on noodles, broths, and garnishes. I was happy reading all of it and honestly would not mind adding the book to my collection just based on that.