This do-si-do book takes a close examination of the craft, history, creation, and culture behind ramen, and not instant ramen, but traditional Japanese ramen. The book is broken down into two sections, The Ramen Reference and The Recipe Reference. The first section of the book contains the history, general overview of how a bowl is made, the regional differences found across Japan, and closes on thoughts from chefs and critics on the future and importance of this dish. The second section focuses on recipes so the reader can try making ramen from scratch at home.
The Ramen Reference cover is hand bound using Japanese stab binding while the reverse side, The Recipe Reference, is bound using coptic stich so that it can lay flat while cooking.
The Ramen Reference
Each section of the book has its own color pallete used through out its intro pattern, pull quotes, and illustrations.
The Recipe Reference
