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Momofuku Hardcover – Oct 27 2009


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Momofuku + Momofuku Milk Bar + The Art of Living According to Joe Beef: A Cookbook of Sorts
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Product Details

  • Hardcover: 304 pages
  • Publisher: Clarkson Potter (Oct. 27 2009)
  • Language: English
  • ISBN-10: 030745195X
  • ISBN-13: 978-0307451958
  • Product Dimensions: 26 x 21 x 2.6 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #28,434 in Books (See Top 100 in Books)


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11 of 11 people found the following review helpful By bachef TOP 1000 REVIEWER on Nov. 22 2009
Format: Hardcover Verified Purchase
What an incredibly well-written and compelling book. According to many food magazines and in foodie circles this is one of the most anticipated books of 2009 and I, too, awaited it anxiously. David Chang is a brilliantly innovative and creative chef and the recipes in the book are both gorgeous to look and to eat. The many F bombs are a bit offputting but other than that a superb read.

The first section describes David Chang's history and at the time unwanted rise to stardom. Interestingly, unlike many celebrity chefs, many of Chang's descriptions are self deprecating and humble. The book is written in a personal and conversational tone, drawing you in and engaging you. I had a difficult time putting it down!

The remainder of the book is divided into sections corresponding to his different restaurants, including recipes and how they were created. The recipes contain fun sidenotes that are both interesting and humorous. While reading I have laughed out loud many times. Refreshing.

The recipes are easy to follow but several may be a bit of a stretch for beginning cooks. Some ingredients are tricky to acquire but most attainable at Korean shops. Regardless it would still an exceptional read even without the recipes.

I found this to be one in my top 3 books of the year - and I have L O T S ! ! ! Highly recommended.
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5 of 5 people found the following review helpful By N. Wu on April 16 2010
Format: Hardcover
Learn about the inspiration behind one of Momofuku's most popular dishes from David Chang in his new book (co-written with Peter Meehan), which I found difficult to put down, reading it from cover to cover (even the recipes, which are sprinkled with personal tips and anecdotes from Chang). Candid, passionate, entertaining; it felt like a one-on-one cooking lesson, with the award-winning chef guiding you every step of the way.

Momofuku is a combination of biography (sharing his early beginnings in LA, Seoul, Virginia and Tokyo, where he became obsessed with the fine art & technique of noodlemaking), restaurant tours (Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar) & recipe book (and there are plenty, broken down by restaurant). There is truly so much to admire and enjoy in this book which is a reflection of what Momofuku is all about: good luck, taking every opportunity to learn, never giving up, and it's got to taste incredible. David shares every facet of Momofuku's experiments, failures and successes alike. There are fascinating side trips in the book, introducing the reader to various techniques and suppliers, particularly those passionate, tireless people behind the high quality food products (e.g. Allan Benton's smoked hams) that add to Chang's success. There's the enjoyable "Fun with Meat Glue" chapter and a recipe for pig's head torchon that involves cooking a pig's head for 3.5 hours and dismantling it to get all the yummy porky goodness from every nook & cranny. Momofuku also educates novice cooks who don't know how to shuck an oyster; there is a technique to it and in this book it's a quick 2-minute read.
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2 of 2 people found the following review helpful By Bob on Sept. 25 2011
Format: Hardcover
This is the first cook book where I've read all the background / commentary in between the recipes. David Chang provides a frank commentary on his ascent and success. The recipes are also relatively simple aside from some of the recipes under the Ko section. Making your own foie gras tourchon, freezing and shaving it...yeah, not exactly home cooking. Most are fantastic and easily adaptable to modification.

Oh if you're ever in NY, Ko is so worth it. The noodle bar was ok, but a little bit of a let down after the build up and anticipation.
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1 of 1 people found the following review helpful By G on March 8 2012
Format: Hardcover
Chang has been and continues to be at the forefront of dining in North America and this book definitely illustrates why. His relentless drive, passion and pursuit of perfection are well articulated in this book, albeit with a tad too many f-bombs. I think the recipes for the most part are very accessible for the home cook. If you are looking for something to throw together in 20 minutes or less perhaps there is a better cookbook out there. If you are willing to put in some time and effort into cooking and tracking down ingredients, most of which should be attainable through a friendly neighborhood butcher, a grocery store, or in a Chinatown, then you will be pleasantly rewarded.

The Milk Bar cookbook authored by Chang's Pastry chef Christina Tosi is amazing as well. In my opinion it may even surpass the Momofuku cookbook. I like the writing and layout better. Oh yeh and the recipes are pretty damn delicious too.
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1 of 1 people found the following review helpful By Derek Barnes on July 7 2011
Format: Hardcover
David Chang is a genius. I would eat this food everyday if I could. Don't let this book sit in your cart for a year like I did. Do your taste buds a favour and buy it immediately.
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