- Hardcover: 304 pages
- Publisher: Clarkson Potter (Oct. 27 2009)
- Language: English
- ISBN-10: 030745195X
- ISBN-13: 978-0307451958
- Product Dimensions: 21 x 2.7 x 26.1 cm
- Shipping Weight: 1.2 Kg
- Average Customer Review: 24 customer reviews
- Amazon Bestsellers Rank: #4,582 in Books (See Top 100 in Books)
Momofuku Hardcover – Oct 27 2009
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“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 Adrià
“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 autobiographical anecdotes…” –Elle magazine
“Broken into three categories from Chang’s three Momofuku restaurants—Noodle Bar, Ssam Bar and Ko—all the good stuff is in the book: from Chang’s famous pork buns to pig’s head torchon to the ramen that started it all.” –New York Daily News
“…Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” –New York Times
“A recipe for bacon dashi—a basic stock used in several of the book’s recipes—reflects Mr. Chang’s blending of the familiar with the entirely new…. The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.” –Wall Street Journal
“…[T]his book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.” –Fine Cooking
“…Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front. Inside, it’s what we’ve all been waiting for: some good, solid time with Chang in his element…and a peek into the philosophy that helped make him one of the most sought-after chefs in the country without any help from the Food Network.” –Manhattan magazine
“The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about…and an intense, passionate narrative by Meehan that captures the distinctive nature of this unusual chef.” –Michael Ruhlman
“I read this cookbook with the same exhilarating glee I previously had only experienced with my favorite novels. It’s the whole package: great recipes, great design, great story, great telling. This is going to be the French Laundry Cookbook for the next generation of chefs and cooks.” –EatMeDaily.com, Best Overall Cookbook of 2009
“…[T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press
“…the read is as intriguing as the food.” –Charleston Post and Courier
“Let me come right out and say it: David Chang is the best chef this country’s ever produced…. Chang’s collaborator, former New York Times columnist Peter Meehan, has done a superb job of shaping the material and letting Chang be Chang…. But it would be hard for any passionate cook, or artist, or anyone who’s interested in the creative process, not to devour this book.” –Denver Post
About the Author
DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, and Nishi, all located in New York City; CCDC in Washington, DC; Nikai, Daishō, and Shōtō in Toronto; and Seiōbo in Sydney. 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 Appétit 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.
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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.
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.
The other thing I loved about this book--besides all the yummy food photography by Gabriele Stabile--is David's openness in sharing the scary, stressful process of starting new enterprises (both the right and wrong ways). He also stresses the importance of continually keeping communication channels open with his über-talented chefs so they can do their jobs to their utmost, get paid fairly & respectfully for all the hours they put in, and be happy in what they do best.
Simply put, Momofuku the Book is as delicious as Momofuku the Ssäm Bar (in East Village).
I have owned the book for 4 days, since then I have made a number of recipes:
Grilled lemongrass pork sausage
Bacon dashi with potatoes and clams
Bacon dashi is amazing, scallion oil will blow you mind and the quick grilled lemongrass pork sausage will become a weekly meal for my family.
This is a book that delivers a number of great meat focused dishes that have heavy Asian influence. There is a story (Which I didn't like, mainly because I bingewatched all 14 episodes of mind of chef) that is backed up with a number of great recipes.
This book is for the inner foodie, someone who wants to try something different, someone who wants to get into asian food yet lives in North America, someone who likes to put effort into their cooking. My only complaint is that there aren't too many good recipes on cooking vegetables in this book, but I have other cookbooks for that, and I am sure you do to.
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