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Momofukuby David Chang
Synopses & Reviews
The New York Times bestselling authors of Hello, Cupcake! take geniusityand#160;to the next level, with bigger, bolder, betterand#160;creations for every occasion
Those cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder creations. Everything that can be done with a cupcake can be done better with a cakeandmdash;with a twelfth of the effort and loads more wow power, using everyday pans, bowls, and even measuring cups.
Turn a round cake into Swiss cheese and Brie, and itandrsquo;s April Foolandrsquo;s!and#160;Simply press candy into frosting for an argyle pattern or use one of the easy new decorating techniques to produce wood grainand#160;forand#160;a guitar cake. Whether youandrsquo;re a kitchen klutz or a master decorator, you can transform a loaf cake into a retro vacuum cleaner for Mom or bake a cake in a bowl for a Raggedy Annand#160;doll. Need a piandntilde;ata for a birthday party? Bake the batter in a measuring cup. Or skip the baking altogether, buy a pound cake,and#160;and fashion itand#160;into a work boot for Dad or a high-top sneaker.
You wonandrsquo;t believe these creations arenandrsquo;t the real thingandmdash;and theyandrsquo;re so stunning youandrsquo;ll have to make them!
The highly anticipated first cookbook from the hottest, most respected culinary star today, "Momofuku" sheds light on the phenomenon of Chang's food and his four wildly popular restaurants.
The New York Times best-selling authors of Hello, Cupcake! take geniusity to the next level, with bigger, bolder, better creations for every occasion
In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwaterandshy;ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendesandrsquo;s popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiandccedil;a, and Bacon; Butter Cookies; and more. His stories illustrate the wealth of culinary resources in Portugalandmdash;fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey.
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
About the Author
DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book.
PETER MEEHAN has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books.
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