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Momofuku [Hardcover]

David Chang
4.1 out of 5 stars  See all reviews (11 customer reviews)
RRP: 25.00
Price: 17.00 & FREE Delivery in the UK. Details
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Book Description

30 Sep 2010
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.

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Product details

  • Hardcover: 304 pages
  • Publisher: Absolute Press (30 Sep 2010)
  • Language: English
  • ISBN-10: 1906650357
  • ISBN-13: 978-1906650353
  • Product Dimensions: 2.3 x 20 x 25.3 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 7,649 in Books (See Top 100 in Books)

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Product Description


This is a brilliant cookbook... this boy can cook. Technically, he's great, he acts his age, is not up his own arse. (Jamie Oliver Jamie Magazine)

The most exciting book of the year... It's an intelligent middle ground between fusion food and localism. (Guardian Word of Mouth)

... a genuinely essential purchase. (Metro)

Think of a young Gordon Ramsay crossed with Anthony Bourdain, seasoned with chilli and kimchi. (Waterstone's, Best Books of 2010)

Book Description

A sparkling collection of recipes from a master of fusion cuisine.

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Customer Reviews

4.1 out of 5 stars
4.1 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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33 of 40 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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5.0 out of 5 stars Successful fusion cookery 15 July 2014
By Bearman TOP 500 REVIEWER
For me, most "fusion" type cookery just falls flat on its face with the mish mash of ingredients and techniques just not going together. This book is however completely different. Sadly I have not had the opportunity to visit the restaurants in New York, but the food is heavily Asian influenced with some Korean and some Japanese dished, but often combined with more European ingredients and styles and it all works brilliantly. It is an extensive book with a very wide selection of recipes ranging from very simple to quite complex (and some featuring less readily available ingredients). Recipes are interspersed with short stories and background information which just adds to the charm of the book. Highly recommended
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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 Amazon.co.uk !!

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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