• Momofuku See large image

    Momofuku (Hardback) By (author) David Chang, By (author) Peter Meehan, By (photographer) Gabriele Stabile

    Hard to find title available from Book Depository

    $32.70 - Save $31.89 49% off - RRP $64.59 Free delivery worldwide Available
    Dispatched in 2 business days
    When will my order arrive?
    Add to basket | Add to wishlist |

    DescriptionNever 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.


Other books

Other people who viewed this bought | Other books in this category
Showing items 1 to 10 of 10

 

Reviews | Bibliographic data
  • Full bibliographic data for Momofuku

    Title
    Momofuku
    Authors and contributors
    By (author) David Chang, By (author) Peter Meehan, By (photographer) Gabriele Stabile
    Physical properties
    Format: Hardback
    Number of pages: 303
    Width: 203 mm
    Height: 257 mm
    Thickness: 25 mm
    Weight: 1,247 g
    Language
    English
    ISBN
    ISBN 13: 9780307451958
    ISBN 10: 030745195X
    Classifications

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    DC21: 641.595
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    Ingram Theme: CULT/ASIAN
    DC22: 641.595
    LC subject heading: ,
    BISAC V2.8: CKB023000, CKB090000
    LC subject heading:
    BISAC V2.8: CKB068000
    B&T Approval Code: A97406020
    LC classification: TX724.5.A1 C414 2009
    LC subject heading: ,
    Illustrations note
    colour illustrations
    Publisher
    Random House USA Inc
    Imprint name
    Clarkson Potter
    Publication date
    15 November 2009
    Publication City/Country
    New York
    Author Information
    DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a "Food & Wine" Best New Chef, a "GQ" Man of the Year, a "Rolling Stone" Agent of Change, and a "Bon Appetit" Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book. PETER MEEHAN has written for the "New York Times," "Saveur," and "Travel + Leisure" and has collaborated on several books.
    Review quote
    "David Chang is magical-that's why it's so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent-and also a great guy." --Ferran Adria "The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new direction in dining and cooking. With his troika of Momofukus, he changed the whole game. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days." --Anthony Bourdain "As a food professional I am always on the look out for the new, the different, and the delicious. It was with great pleasure that one day I tasted David Chang's pork buns at Momofuku. Since then, I have sampled almost all of his delectable creations and I am so pleased that I finally have a book of recipes that will allow me to try to emulate them at home." --Martha Stewart "[Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang." -"Newsday " "One of the most talked-about restaurant books of the season is David Chang's "Momofuku."... It's exciting to think that thousands of American kitchens will soon be stocked with dashi, kochukaru and fish sauce.... In both food and tone, "Momofuku" encapsulates an exciting moment in New York dining." -"New York Times Book Review " "Chang's latest, perfectly timed move is his first cookbook. Like his restaurants, the book's generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Useful flavor-amping recipes that range from sensible and easy (scallion oil) to advanced ("ghetto "sous vide"" steak) are broken up by insightful ingredient histories, how-tos, and vicariously thrilling autobiograp