Momofuku

From Strand Bookstore

Never before has there been a phenomenon like Momofuku. A once-unrecognizable world, 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 flsvors & impeccable ingredients, his mastery of the humble ramen noodle & his thorough devotion to pork. MOMOFUKU is both the story & the recipes behind the cuisine that has changed the modern-day culinary landscape. The dishes shared in this book are coveted by all who've dine - or yearned to - at any Momofuku location. Color illus.

From the Publisher

A master selected Best Chef: New York City 2008 by the James Beard Foundation offers recipes for his quick pickled dishes, one-pan vegetable sautTs, intensely flavorful soups, and a myriad pork dishes (including his Momofuku Noodle Bar's famous pork buns), all accompanied by 150 full-color photos.

From the Publisher

A master selected Best Chef: New York City 2008 by the James Beard Foundation offers recipes for his quick pickled dishes, one-pan vegetable sautTs, intensely flavorful soups, and a myriad pork dishes (including his Momofuku Noodle Bar's famous pork buns), all accompanied by 150 full-color photos.

Review

Katy McLaughlin - Wall Street Journal
"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."

Review

Publishers Weekly
"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."

More about the book

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.