Synopses & Reviews
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.
andldquo;One of my favorite chefs has at last written a delicious tome that evokes the delicate balance between fantasy travel to the western Mediterranean and local farming in the USA. The poetic recipes and the mellifluous prose inspire me to shop, to sing fados, and to celebrate and cook these alternately exotic and recognizable simple and evocative dishes for my family. This book makes me hungry for a visit to both Aldea in NYC and the Algarve [in Portugal] and will immediately join my kitchen library on the andlsquo;use now and foreverandrsquo; shelf.andrdquo;
andldquo;I have long admired Georgeandrsquo;s thoughtful, evocative cooking at Aldea. The stories and recipes in My Portugal show the passion, warmth, and generosity of spirit that make his food so delicious.andrdquo;
andldquo;George is a creative genius whose culinary talent shines through each and every one of his dishes. His passion and love for Portuguese cuisine is inspiringandnbsp; and evident in all that he does! His recipes are simply delicious and will leave readers with a strong appreciation for Portugal and its cuisine!andrdquo;
andldquo;George is an amazing chef, and we share the common approach of bringing our own personal food heritage to New York City. His cuisine is filled with the intensely satisfying flavors of a casual Portuguese feastandmdash;updated with a beautifully modern presentation and technique du jour. I can see you trying these recipes at home while sipping a nice chilled glass of vinho verde!andrdquo;
andldquo;This book is a perfect example of an amazing chef cooking the cuisine that flows through his veins. George is cooking the food that is embedded in his DNA and it just so happens to be gorgeous and delicious!andrdquo;
andldquo;In this book, George Mendes takes us with him to Portugal: He travels the small Iberian country to visit family, to investigate the origins of favorite dishes, and to understand the village where his parents lived before he was born.andrdquo;
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.