Elevates the humble into the noble   July 22, 2003

In this country where *fast food* generally means decreased quality it is so beautiful to see how a *fast* food can be an elegant experience.


Cold, hot, quick, good!   March 11, 2001
  15 out of 15 found this review helpful

Soba is practically a sacred food in Japan, so I understand the author taking three years to learn to make these buckwheat noodles. A common wistful dream of many Japanese is to retire and own the ultimate soba-shop. It's near and dear to the Japanese soul.

If you want a change from wheat noodles, soba are light, refreshing and soothing. Cold soba in summer, with a pungent dipping sauce can revive you on even the most miserably humid day (and keep you out of a hot kitchen--they cook in 10 minutes.) They are quick to throw into a bowl of miso soup or clear broth.

After you explore this book, you might become a confirmed soba-holic. If you want further, more contemporary recipes for soba I also recommend Asian Pasta (Recipes from the Vineyards of Northern California)by by Leslie Mansfield.


positive, enticing   October 15, 1998
  22 out of 23 found this review helpful

This book satisfies me on many counts, not least of them the reminder of how much time and care is taken in Japan to present food exquisitely, with love and care. I like to cook up a dish in 10 minutes; the author describes taking three years to learn to make noodles! I have to learn to take more time, increasing my pleasure and that of those I serve with food---and this book is a perfect guide on that path. For hot humid New Zealand summers, soba makes a marvellous difference, served as a cold salad. All my conventional extended family, "meat and two vege" people, are exclaiming at the noodles I serve with the help of James Udesky's book. Clear recipes to follow; all it takes is care and mindful attention to detail. Thank you James.---Trish Gribben