The Curry Club
since 1982

Published by Hodder & Stoughton. (10/1998)
240 pages + 12 colour plates, 253 x 198 x 15mm, paperback only
ISBN:0 340 71539 1 (£12.99 + £2.01 p&p)

NOW SCARCE. WE HAVE A FEW LEFT.

With noodles becoming as popular as pasta, this definitive book lifts the lid off noodles, with an exciting look at this versatile food. Definitive descriptions and history of the noodles.

As with all Pat Chapman books, the author explores the subject in depth.  Says Pat "I love noodles, and working with Blue Dragon Products has given me and Dominique a great insight onto how to use them. However when I came to look at other books on the subject I didn't find a good history nor satisfactory definitions so I set out to rectify that."
The book examines different cooking methods, including steaming, pan-frying, stir-frying and deep-frying.
Ingredients are defined, utensils are noted, and there is a store cupboard list,
Extensive glossaries clarify the many words for and many types of noodle.
And what is the difference between Italian pasta and the Chinese noodle?  And which came first? Find out in this book.
In the kitchen, over 100 recipes take you from the oriental east, the home of noodles for thousands of years, to modern concepts from the cosmopolitan cities of the west, from  Szechuan Chilli Rice Noodles to Noodle Bird’s Nest; from San Francisco Crab Noodles to Darling Harbour Crab Claw Noodles. And how about Indian noodle dishes?
Starters, Soups, Salads, Main Courses and Sweet Noodles.

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