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Product Description
Product Description
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...the inimitable David Chang will be over in the UK to promote the book on publication.
About the Author
A heady, confrontational, passionate chef, David Chang has already scooped two Michelin stars and is the owner of four hugely successful restaurants that are rapidly redisigning the culinary landscape of Manhattan (and beyond) to vast critical acclaim. Chang's reputation around the world already precedes him as an uncompromisingly talented chef who has a simple mantra of serving urban, inventive fusion food. A seemingly unstoppable force in the culinary world, Chang brings us gritty and exhilarating recipes in Momofuku. Author lives in the US.
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Customer Reviews
Most Helpful Customer Reviews
28 of 34 people found the following review helpful
Format:Hardcover
I'd have to say I'm biassed, since I'm Korean myself, that is also the reason I bought this cookbook. It's not a Korean cookbook, although it does have some Korean recipes. Most are or have some Asian background to them. For some real authentic Korean cooking, you should try making the kimchi. For this recipe (and some others) you will need some Korean ingredients. This might be quite difficult to find for most people though. If you're in the London area, just go to New Malden, where you'll find several small Korean supermarkets very easily. But I don't know for the rest of the country. A lot of the recipes take a lot of time, which you can wonder whether it's worth it, but you won't know till you try. Another note is to say there is some swearing in the book. I bought the book after having read the reviews on the US based Amazon, and some people say it's a lot. I don't think it's a lot and I'm not bothered by it, but if you are, you'd better not buy the book.
1 of 1 people found the following review helpful
Format:Hardcover
For anyone who loves ramen noodles and want to know what all the fuss is about regarding this New York restaurant: Momofuk then this is a fantastic buy.
David Chang using simple ingredients has produced cookery book with a down to earth style and recipes you can create at home. It's a beautiful well designed book.
David Chang using simple ingredients has produced cookery book with a down to earth style and recipes you can create at home. It's a beautiful well designed book.
3 of 4 people found the following review helpful
Format:Hardcover
There aren't many recipe books that come along which don't cover ground that's already done to death. That's why I've managed to curb my habit. But the Momofuku book is something else. David Chang, who owns a string of restaurants in NYC, has a style all of his own, and it's here between the covers so we don't have to fly 7 hours every time we fancy a taste of it.
All growers of cruciferous vegetables should bow down to him and thank him for making sprouts sexy and cabbage irresistible. I can't wait to try my hand at the slow-cooked eggs - the directions for which are clear and accessible. As they are for kimchi. The recipe sections are interspersed with David's story, which is a real story, not some silly, fluffed-up fairy story. It's well-written and reminds me a bit of AAGill's extended essay in The Ivy Cookbook; something I will return to and re-read for pleasure.
If you're a foodie it's a treat, but if you like cooking Asian food, it's a must-have.
All growers of cruciferous vegetables should bow down to him and thank him for making sprouts sexy and cabbage irresistible. I can't wait to try my hand at the slow-cooked eggs - the directions for which are clear and accessible. As they are for kimchi. The recipe sections are interspersed with David's story, which is a real story, not some silly, fluffed-up fairy story. It's well-written and reminds me a bit of AAGill's extended essay in The Ivy Cookbook; something I will return to and re-read for pleasure.
If you're a foodie it's a treat, but if you like cooking Asian food, it's a must-have.
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Most Recent Customer Reviews
food porn with attitude
buy this and read it when you're eating your mediocre mid-week meal to inspire you to greater plates. Read more
Published 6 months ago by paperbacks forever
Sending this back
I received this two days ago and have viewed all the recipes and read some sections in detail. The book is OK, but nothing really special. Read more
Published 16 months ago by MW top foodie
good cook book
This was on my daughters wish list, so bought it for her for Christmas. Was a bit miffed why she (as a student) would chose this book, but she loves it, and has spent hours... Read more
Published 16 months ago by Anon
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