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Momofuku Signed Edition

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Momofuku Signed Edition Cover

ISBN13: 9780307451958
ISBN10: 030745195x
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Excerpt

Ginger Scallion Noodles

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with ¼ cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

ginger scallion sauce

makes about 3 cups

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to

    2 large bunches)

• 1/2 cup finely minced peeled fresh ginger

• 1/4 cup grapeseed or other neutral oil

• 1 1/2 teaspoons usukuchi (light soy sauce)

• 3/4 teaspoon sherry vinegar

• 3/4 teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

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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
Copyright:
Edition Description:
Trade paper
Publication Date:
20091031
Binding:
Paperback
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 Signed Edition Used Hardcover
0 stars - 0 reviews
$40.00 In Stock
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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