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Momofuku [Hardcover]

David Chang
4.0 out of 5 stars  See all reviews (10 customer reviews)

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Hardcover, 15 Nov 2009 -- Trade-In Store
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Book Description

15 Nov 2009
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.

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Product details

  • Hardcover: 303 pages
  • Publisher: Clarkson Potter Publishers (15 Nov 2009)
  • Language: English
  • ISBN-10: 030745195X
  • ISBN-13: 978-0307451958
  • Product Dimensions: 8.2 x 10.1 x 1 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 764,819 in Books (See Top 100 in Books)

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Product Description

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.

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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
8 of 9 people found the following review helpful
5.0 out of 5 stars Something different and exciting 21 Jan 2011
By Coco
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.
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32 of 39 people found the following review helpful
5.0 out of 5 stars Delicously eleborate 20 Feb 2010
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.
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Format:Hardcover|Verified Purchase
Original and delicious food, capable of being cooked by an amateur. Also has some interesting narrative as well as the recipies
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5.0 out of 5 stars super book 13 Jan 2013
By marge
Format:Hardcover|Verified Purchase
I bought this as a gift for someone but once I had a crafty look through I was hooked, it's lovely book, as a recipe book AND an interesting read. I received the Momofuku "Milk' recipe book which is equally fascinating - i am converted and would recommend
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Format:Hardcover|Verified Purchase
I bought this book as new having had it in my wish list for a while. After the long delay, I am pleased with the book- its beautifully done, pictures look great etc and the story of the restaurant opening and other restaurants in the group is interesting.

I would love Momofuku to open over in the UK so we could try their cuisine. If you are looking to buy this book, you should be aware that some of the recipes are quite complicated and require some obscure ingredients such as Dashi (a stock) however I have just found you can buy via !!

However to be fair to the author, having bought books by David Thompson and Luke Nguyen, the search for ingredients is par for the course when trying to cook authentic Asian food - you need to plan in advance and set aside time to cook at a leisurely pace and the meals will be enjoyable.
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