Are you looking for a cookbook with 140 easy tasty and spicy recipes from Korea and Japan? In this 2 books in 1 edition by Maki Blanc, you will learn how to make at home classic Korean and Japanese recipes. In the first book, Korean Cookbook , you will learn 70 recipes for preparing traditional recipes from Korea. Korean food is a common name for a great variety of dishes. Region to region, city to city, the recipes change (even by a lot) but the core ingredients are always the same: rice, vegetables, meat and obviously kimchi. Kimchi is a traditional side dish made of fermented and salted vegetables such as cabbage, garlic, onion and ginger, often served with soups and made with different type of ingredients and spices. Do not be fooled by common misconceptions: dogs are very rarely eaten nowadays in South Korea and most of the dishes resemble the classic asian food made by bowls, soups and noodles. Originally rice was very expensive and that’s why grain has been the quintessential staple food for Korean people for centuries. Nowadays it is widely used both as base for several dishes, side or worked in ancient pots for making cakes, both salty and sweet. Alongside kimchi, the most famous dishes are rich almost complete meals such as Bulgogi, marinated and grilled beef and Bibimbap, the most colorful and joyful Korean dish, famous for the strong contrasts of the vegetables and the egg in the middle. In Korean Cookbook by Maki Blanc you will learn: How to cook Korean food at home - Brief history of Korean food and most famous recipes - 70 recipes for preparing homemade tasty and spicy Korean food If you love asian flavors and you want to discover a new cuisine, this cookbook is for you! In the second book, Ramen Cookbook , you will learn 70 recipes for amazing ramen bowls, also vegetarian! Ramen is considered as one of the most classic and traditional dishes in the Japanese cuisine. Despite this belief, it has been introduced in the country only around 150 years ago, probably by Chinese migrants. It is an adaptation of the Chinese noodle soup and in most versions it still has Chinese noodles inside, but over time it has become an all time classic of Japanese food. Ramen soup, which is the most relevant part of the dish and where all the flavors are, is generally made from pork or chicken stock with rich ingredients such as onions, shiitake mushrooms, katsuobushi or fish broth. There are also many vegetarian variations with mushrooms and vegetables based broths. There are three main types of ramen: Shoyu: chicken or vegetables broth enriched with soy sause, resulting salty and savory on the palate - Shio: the broth is clear, less rich, often enriched with chicken or fish and seaweed. - Miso: often fish broth with a lot of miso inside for creating a more thick and hearty soup In Ramen Cookbook by Maki Blanc you will learn: How to prepare ramen at home - 70 recipes for preparing Ramen at home - 50 classic and 20 vegetarian ramen recipes If you like asian flavors and ramen is one of your comfort food, this cookbook is for you! Scroll up, click on buy it now and get your copy today!