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, Ssäm 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 David ChangSee more books from this Author
Under the direction of the young chef David Chang, who has been celebrated to the point of deification, Ko boldly investigates how much — or rather how little — ceremony should attend the serious worship of serious cooking.May 07 2008 | Read Full Review of Momofuku
As presented in the cookbook, I think the recipe is more of a small plate, but I ate mine as a meal, which means that I didn’t have quite enough yolk to spread around to dress the salad.Sep 07 2012 | Read Full Review of Momofuku
Since we’re at the tail end of a long and dreary winter, and since I’ve been grumpily attempting to do what no restaurant critic should ever do, which is go on a diet, let me start by noting just one or two of the very minor things that I don’t like about David Chang’s much-debated, much-hyped, a...Mar 25 2007 | Read Full Review of Momofuku
(I doubt, however, that there will ever be a satisfying vegetarian substitute for pork belly.) Here's one of may favorite Momofuku recipes for asparagus roasted in butter and served with a poached egg and something called miso butter.Jun 09 2010 | Read Full Review of Momofuku
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