Momofuku

By David Chang; Peter Meehan; Gabriele Stabile (Photographer)
(Clarkson Potter Publishers, Hardcover, 9780307451958, 303pp.)

Publication Date: October 27, 2009

List Price: $40.00*
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Description

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, SsAm 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.




About the Author


Peter Meehan is a food writer and former "New York Times" restaurant columnist. His most recent book is "Momofuku", co-authored with the chef David Chang.







NPR
Monday, Nov 2, 2009

The noodle-obsessed chef's Momofuku chain has converted many New Yorkers to his brand of anything-but-instant ramen. Now Chang brings his recipe to the world in a new cookbook, Momofuku. More at NPR.org

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NPR
Saturday, Oct 31, 2009

A hip New York chef makes food inspired by his love for fresh, simple ingredients and classic Asian dishes. David Chang has four restaurants in his Momofuku empire and has just published a cookbook. More at NPR.org

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