The Wagamama Cookbook Hardcover – March 26, 2007

I tried the Wagamama ramen. It was really strange, but the chicken ramen was delicious. I wish the recipe for the chicken stock #1 would have had measurements for the water. My first batch was so weak. Too much water I guess. My second attempt was with chicken stock #3. I forgot to add the seasonings until I already dished up. Don't forget to add the seasonings on the preceding page of the book. It was better with seasonings. Overall, I like the book. You just have to read very carefully.

Wagamama is a Japanese-like restaurant I frequented while living in London. After going through withdrawals when I returned to California, I came across this cookbook. It is so good that you would not believe my review if I really, honestly wrote of how much I enjoy their food. The noodle dishes are best! For those of you who have not tried the food at Wagamama, think of simple and fresh ingredients tossed together in non-traditional ways. The recipes in this book are pretty easy and my limited skills in the kitchen are enough to make great meals.

A truly great book for learning to cook many Japanese dishes, simple and self explanatory. All the necessaryingriedients are available in most American markets and this leads you into wanting to experiment. If this is notenough as written, you receive a bonus, a visual DVD, showing you how to develop the skill and preentation is then up to you.A must for any cook to have in her library of books.

I've never done Japanese cooking before, but with this book I can. I have made four recipies from this book, and they have all turned out spectacularly well -- the sort of thing I thought was only available in a Japanese restaurant. Some of them have needed special ingredients, which is easy for me because I live in NY where there are Japanese groceries, but some need nothing more exotic than soy sauce. Terrific book: I hope they write more.

I love this restaurant but no longer live near one. This could book had many of my favorite recipes and so far each one I've made has come out as I remember it. A+

This is such a great recipe book, and is presented beautifully! Many other customers complained about their favourite wagamama dishes being absent; well of course they're not going to include their whole menu, then people would stop going back to their restaurants! There is still a great range of recipes in this book, and I really love it.

I've only made my way through the DVD and about 5 recipes, but they have all been successful for me. I look forward to working my way through the rest of the book.

Have been very pleased with this cookbook. Great sauce recipes in addition to everything else. Favorite recipe is salmon hot pot - easy to prepare, bakes in the oven, the only recipe in the book not from the restaurant. It alone has been worth the price.

I've been cooking about 3-4 meals a week out of this for nearly two months now. The recipes are wonderful.The index is terrible (very few references to ingredients so hard to cook by main ingredient etc.), so is the ordering of meals (i.e. why are all ramen's not together, like on a menu?) and the general lack of pictures and presentation ideas is annoying.Probably was never intended to be cooked out of and just used as a coffee table book? With time I will probably rip pages out and organize it the way it should be.

When my old mentor, Achilles Von Hecke, joined me for a meal in the Earls Court Wagamama to celebrate Belgium and its old king, Chilli's chicken breast was served up, uncut and with chopsticks. A request to the chef to do his job resulted in me being put in my place, lit and meta, by being told that Wagamama banned all knives not only from its eating area but its kitchen as well. Apparently this was due to the massacre of [The rest of this review has been edited to prevent the spreading of public alarm and Enterohaemorrhagic Escherichia. ]

The book itself is well laid out and clear. Good use of pictures/text as well makes it clear what 'some' (but not all) finished products looked like. As others have commented upon, the recipes are easy to follow. However, as I found be mindful of the following when considering whether to buy this book:1) This book was that the book was originally published in 2004. As such, your much loved Wagamama recipe may have not existed then - check the preview before purchasing2) Whilst a large number of recipes are published, not all are. For example, I was a bit disappointed that my favourites (Chicken Katsu Curry and Pork Gyoza) were not included in the book. That said, similar recipes (e.g. Chicken Gyoza) do provide clues so you can potentially extrapolate the recipe from thisOverall, I think this book is still a 'must' to attempt to replicate the magic of Wagamama within one's own home. I hope that a newer version will be published in the future though!

Was brought as a gift for someone I live with, and I have to say they've never used it - perhaps my fault for buying a cookbook for someone who now it appears seems to resent cooking. Certainly looks like an attractive, appealing book on my kitchen shelf and always sparks questions from dinner questions. Would recommend for decorative use, can't speak as to the actual recipes within. If Wagamamas restaurant good is anything to go by, I would expect good things from within the pages.

Bought as a gift for my boyfriend as we both love Wagamama’s and it did not disappoint! So many of our favourite recipes, alongside some newbies we’ve recently discovered, to chose from. Easy instructions to follow, and the dishes have varying degrees of difficulty depending on if you fancy making sauces from scratch or want to use shop bought. My favourite cookbook by far!