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, Ssam Bar, Ko, and Milk Bar. Chef David Chang has singl...
PETER MEEHAN has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books.
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, Ssam 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.
|Genre||COOKING / Regional & Ethnic / Asian|
|Publisher Date||2009-10-27 00:00:00.0|
|Unit weight||2.8 lb|
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This is the next best thing to working along side David Chang in the kitchen! His personal narrative, interwoven with the recipes, are a joy to read. Far more pleasant, I'm sure than being there physically! Highly recommended!Read More
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