by David Chang and Peter Meehan


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

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


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


My favourite restaurants in NY, this book is full of lip smacking inspiring recipes

Joel Serra Bevin


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.

Eelke Plasmeijer

Head Chef and owner, Locavore

Alex Harrell

Chef-Owner, Angeline

Dan Hong

Executive Chef, Mr. Wong, Ms G’s, Papi Chulo, El Loco

Job Ubbink

Food scientist

Noam Ben-Ami

Host of Platypus (San Francisco pop-up)

Eelke Plasmeijer

Head Chef and owner, Locavore

Tim Anderson

Chef and food writer

Kate Gibbs

Journalist and author

Elly Curshen

Writer and Owner of Pear Cafe

Lani Kingston

Food professional

Stas Anastasiades

Operations Director Milsom Hotels & Restaurants

Will Beckett

Co-founder of Hawksmoor

Jane Tran

Executive Chef, Eat First

Franck Dangereux

Co-owner of The Food Barn

Andrea Petrini

Food Curator - Writer - GELINAZ! Road Manager

James Ramsden

Food writer and co-owner of Pidgin restaurant

Alexander Rozin

Professor in the Department of Music Theory, History, and Composition