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However, the range of classic and modern recipes also offers plenty for intermediate cooks to explore.","q":"What skill level are the recipes designed for (beginner, intermediate, advanced)?"},{"a":"The book covers vegetarian stock options (including dashi, chicken, pork, or vegetarian) and includes recipes like Spicy Bean Sprout Salad, but it does not specifically highlight vegan or gluten-free recipes. For guaranteed vegan dishes, you'd need to adapt the vegetarian recipes, and gluten-free status would depend on noodle choices.","q":"Are there any vegan or gluten-free recipes included beyond the vegetarian options?"},{"a":"Nell Benton is a chef and former owner of two Milwaukee restaurants (the National Café and Bowls Milwaukee). She studied anthropology/sociology, spent nearly a decade living abroad in Indonesia, Egypt, and England, and earned a culinary degree from The Art Institute of Fort Lauderdale — experience that fuels her passion for international cuisine and ramen fusion.","q":"What is the author Nell Benton's background or expertise in ramen cuisine?"},{"a":"Yes, the book includes step-by-step photos for essential techniques, including making fresh ramen noodles from scratch. The product description and publisher's summary both highlight step-by-step photography for key recipes.","q":"Does the book include step-by-step photography for techniques like making noodles or broth from scratch?"},{"a":"The book is evenly balanced, with over 60 recipes spanning both classic Japanese preparations like Tonkotsu Ramen and modern makeovers such as Kimchi Apple Ramen, Cuban Pork Ramen, and Butter Corn Chicken Ramen. 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