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Momofuku
says
Gain an insight into the workings (and top-notch recipes) of David Chang's legendary restaurants. Read about Chang's early noodles obsession, the story of how the original noodle bar came to be and try the ultimate Momofuku Ramen recipe, all accompanied by beautiful shots of the action in the restaurant and its vibrant food. Noodles, pork, sauces, pickles, cold-smoking, plus… 'meat glue'!
from the publisher
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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- Original Publisher
- Absolute Press
- Date of publication
- 2009
- ISBN
- 030745195x
Recommended by
Chris Ying
Editor-in-Chief, Lucky Peach
This book demonstrated to me exactly how far food has come as a cultural institution. Here were two guys who were interested and knowledgable about so much more than food, and who had a story to tell. Their cookbook was a great book, not just a great cookbook, and that really shifted the earth underneath my feet.
Ken Concepcion
Chef
If there was ever a cookbook that captured the grit & grind aspect of its restaurant and chef, this was it. Meehan perfectly documented the culture and ethos of Chang and the incredible DIY culture and hustle of Momofuku. Hugely influential to countless of chefs and restaurants today.
Ann Yonetani
Founder and owner of NYrture Food
I've been a hardcore fan of Momofuku & co. ever since being one of their very first ramen bar customers. Love his creative, casual and critical approach, a fun read as well.
Terry Durack
Restaurant critic, author, columnist
Kind of the White Heat of the noughties. Much of what we’re eating around the world started life here. Very conscientiously written, tested and researched.
Michael Booth
Food writer
Another paradigm-shifter of a book. Chang doesn’t give a fig for ‘authenticity’, whatever that means. The result: easy-to-recreate deliciousness.
Gizzi Erskine
Chef and food writer
As Chang himself might put it: a fucking fantastic book. Hip, brash and full of new ideas and insanely genius recipes.
Ally-Jane Grossan
Food Blogger
It's beautiful, it's inspirational and I have yet to try my hand at homemade ramen noodles.
Maria Elia
Chef
My favourite restaurants in NY, this book is full of lip smacking inspiring recipes
Joel Serra Bevin
Chefpreneur
The cookbook for the chef and those days you feel like pushing yourself.
Andy Ricker
Chef/Owner Pok Pok Restaurants
A modern classic and a redefining moment in cookbooks
Fred Smith
Beef at Flat Iron
Food you want to eat.
Nicole Pisani
Chef
James Ramsden
Food writer and co-owner of Pidgin restaurant
Dan Hong
Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco
Rob Kirby
Chef
Will Beckett
Co-founder of Hawksmoor
Stas Anastasiades
Operations Director Milsom Hotels & Restaurants
Tomer Amedi
Chef
Elly Curshen
Writer and Owner of Pear Cafe
Kate Gibbs
Journalist and author
Eelke Plasmeijer
Head Chef and owner, Locavore
Eelke Plasmeijer
Head Chef and owner, Locavore
Marcin Marciniak
Chef
Andrea Petrini
Food Curator - Writer - GELINAZ! Road Manager
Jane Tran
Executive Chef, Eat First
Franck Dangereux
Co-owner of The Food Barn
Alexander Rozin
Professor in the Department of Music Theory, History, and Composition
Job Ubbink
Food scientist
Ben Crittenden
Chef
Alex Harrell
Chef-Owner, Angeline
Tim Anderson
Chef and food writer
Noam Ben-Ami
Host of Platypus (San Francisco pop-up)
Oli Harding
Chef
Ben Milgate
Chef
Lani Kingston
Food professional
Chris Chamberlain
Writer
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