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Momofuku

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Momofuku Cover

ISBN13: 9780307451958
ISBN10: 030745195x
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

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.

What Our Readers Are Saying

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ehrrinkeenan, February 5, 2010 (view all comments by ehrrinkeenan)
When reading cookbooks I usually read the foreword to get a sense of the author's perspective and philosophy, and then page through the recipes, reading here and there when something strikes me. But, I read David Chang's Momofuku book cover-to-cover, and thought obsessively about it when I wasn't reading it--like I would an engrossing novel. The book is set up that way--it's the story of how the Momofuku empire came into existence, and, more fascinatingly, how the dishes evolved. Chang's love...more When reading cookbooks I usually read the foreword to get a sense of the author's perspective and philosophy, and then page through the recipes, reading here and there when something strikes me. But, I read David Chang's Momofuku book cover-to-cover, and thought obsessively about it when I wasn't reading it--like I would an engrossing novel. The book is set up that way--it's the story of how the Momofuku empire came into existence, and, more fascinatingly, how the dishes evolved. Chang's love of the food and reverence for his ingredients is palpable.

Even though I'm (mostly, with the recent exception of occasional seafood) vegetarian, and Momofuku incessantly insists on celebrating meat, and even though many of these recipes are beyond what one could achieve even as an ambitious home cook, I just love this cookbook! There are several places where Chang really goes into incredible detail in tutorials so that even if you've never tried what he's doing, and never even considered trying it before, you'd have a tough time not doing it right if you follow his careful instructions.

I can imagine he's extremely difficult to work with, and his references to frequenting strip clubs made me think that he's likely a bit of a tool at times, but I have no doubt in his brilliance as a chef and innovator. I've been a little obsessed with trying the Momofuku restaurants since I saw Chang featured on the food porn episode of "No Reservations" with Anthony Bourdain last year, and reading this book just kicked my desire up to a frenzied pitch. Must get to NYC asap, and make several Momofuku stops.
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Product Details

ISBN:
9780307451958
Author:
Chang, David
Publisher:
Clarkson Potter Publishers
Photographer:
Stabile, Gabriele
Author:
Richardson, Alan
Author:
Meehan, Peter
Author:
Tack, Karen
Author:
David Chang and Peter Meehan
Subject:
Regional & Ethnic - Asian
Subject:
Cookery, asian
Subject:
Momofuku (Restaurant: New York, NY)
Subject:
General Cooking
Subject:
Asian
Subject:
Cooking and Food-Asian
Subject:
Cakes
Subject:
cookbook;cooking;food;non-fiction;restaurants;korea;asian;chef;cookery;asia
Copyright:
Edition Description:
Trade paper
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
150 4-C PHOTOGRAPHS THROUGOUT
Pages:
304
Dimensions:
10 x 9 in 1 lb

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Related Subjects


Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Japanese
Cooking and Food » Regional and Ethnic » United States » New York

Momofuku New Hardcover
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Product details 304 pages Clarkson N Potter Publishers - English 9780307451958 Reviews:
"Synopsis" by , 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.
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