Details
Synopsis
Superstar chef David Chang, of New York City's Noodle Bar, Ssam Bar, Ko, and Momofuku Bakery and Milk Bar, has created a hotly awaited cookbook filled with critic and customer favorites. Separated into sections for the first three restaurants, Chang, along with Peter Meehan, shares numerous stories, emails, and drama. A handful of the recipes include favorites such as Pork Buns; Fried Chicken, Ko's Frozen Foie Gras; and Slow-Poached Eggs. With artsy photographs. Selected by Publishers Weekly as one of the 100 Best Books of 2009.
| Size | | Length: | 304 pages | | Height: | 10.3 in | | Width: | 8.3 in | | Thickness: | 1.0 in | | Weight: | 44.5 oz |
Industry Reviews
"Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate."
(08/17/2009)
"Chef David Chang's first cookbook is long, laced with profanity and full of complicated, labor-intensive recipes, many of which require obscure ingredients like kochukaru...and sliced country jowl. In food circles, it's one of the most highly anticipated books of the year."
(10/16/2009)
"Momofuku includes hundreds of recipes, from all of Chang's restaurants, including his famous ramen. A word of advice, however: If you attempt it, clear your calendar. The recipe, from start to finish, is almost 20 pages."
(10/31/2009)
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