- Hardcover: 303 pages
- Publisher: Clarkson N Potter Publishers (15 Nov 2009)
- Language English
- ISBN-10: 030745195X
- ISBN-13: 978-0307451958
- Product Dimensions: 21 x 2.6 x 26.2 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 415,073 in Books (See Top 100 in Books)
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Product Description
Product Description
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.
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.
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.
PETER MEEHAN has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books.
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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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