| | |  | Cook's Tools > | Home » » Momofuku | | | | | | | Description: | | 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. | | | Features: | |
• ISBN13: 9780307451958
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
| | | Product Details: | | | Author:
| David Chang | | Hardcover:
| 304 pages | | Publisher:
| Clarkson Potter | | Publication Date:
| October 27, 2009 | | Language:
| English | | ISBN:
| 030745195X | | Package Length:
| 10.1 inches | | Package Width:
| 8.2 inches | | Package Height:
| 1.1 inches | | Package Weight:
| 2.25 pounds | | Average Customer Rating:
|  based on 70 reviews |
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| | | | Customer Reviews: | |
Average Customer Review:
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asian cookingMar 11, 2010
Very impressed with the dishes in the book but have yet to make any of them. Sawthe chef on Martha Stewart. The technique seems easy to follow.
 Over hypedMar 01, 2010
I had read a lot of reviews and purchased this based on those. It is not that it is bad in any way, just more pedestrian and definitely over hyped by the press.
 A Very Unique CookbookMar 01, 2010
I learned of David Chang through Anthony Bourdain. I am grateful for that because he has become a culinary inspiration for me because I hope one day to be a great chef like him and his cooks.
His recipes are amazingly simple but reward taking the time and not taking shortcuts to complete them. You will be rewarded with great food through it.
Miso butter? So simple yet it is genius for its new combination which I have never seen the likes of before. Something from two ingredients which I normally don't associate with nuttiness somehow created something that instantly screamed nutty to me.
His approach to cook things the way he wants works amazingly well and I look forward to the Momofuku Milk Bar cookbook which will hopefully come out next year as slated.
To those who think the recipes are too complicated, you need to realize that the reason his food is so popular now is because it is simply good as a result from all the effort he and his crew put into the food at Momofuku. If you can't be bothered to do a few steps the day before then dont buy this book. If you want a challenge but is still easy to follow through then buy this book because it will help you see Asian fusion in a new way.
0 of 1 found the following review helpful:
Great bookFeb 25, 2010
I have almost no interest in this cuisine and I've only heard of the famous NY restaurant. I've never eaten there and tend to think it can't possibly live up to the hype but it's a great book with good stories and well thought out recipes. The noodle dishes are particularly practical but if you're a cookbook fan, you'll enjoy the whole thing.
Unbelievable!!Feb 19, 2010
My new favorite on the shelf!! The recipes in this book blow my taste buds to smithereens! If you do not already love cooking and enjoy the different "chef" processes and tricks, don't bother with this book. I wasn't sure what to expect from the other reviews I read, they were either love it or hate it and I think it boils down to the fact that this is book is written for those of us that like to play chef at home. That is why I buy recipe books, so I can learn the tricks of the trade, what it is they do behind the scenes that make food exceptional, this book raises the curtain on the noodle bar how to. The recipes are not over the top hard, actually they are easy and direct however the broth for example takes a series of steps all day, like any good broth would. A lot of the recipes are built upon a series of recipes in the book. So you will need two or three of the sauces in the book to be already prepared for say the pork bun recipe. (I'm not sure if the pork bun recipe needs that, just an example). But the result............ pure heaven. I am buying it for my brother too as he is an at home chef as well!
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