The first of the "Big Bowl" restaurants opened in 1997. People who were tired of taking home greasy and soggy egg rolls and other Asian dishes really welcomed this new concept. The author shows you some healthy techniques using market-fresh ingredients that are served in steaming bowls of handmade noodles.
Bruce Cost, who is the cook at this fabulous restaurant, has finally prepared a cookbook for us. You can prepare your own special big bowls in your own kitchen. This is a brightly illustrated guide to noodles deluxe and lots of rice. Serve a bowl of Shanghai Shrimp or make a Chicken Noodle Salad in a bowl. All this plus many other ideas. The instructions are very clear so go to it.
Rainbo Electronic Reviews published this review in our December, 2000 issue.
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