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Starred Review. Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang's restaurants—Momofuku, Ss?m Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate. Chang's special touches are seen in every dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori. Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps. Nevertheless, Chang presents a collection both stunning and engaging. (Oct.)
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内容简介

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, Ss?m 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.

媒体评论

“David Chang is magical–that’s why it’s so difficult to explainwhat he does. I can only tell you that you need to experience hiscooking; it will move you deeply. He is a chef of prodigioustalent–and also a great guy.” —Ferran Adrià

“The breathless hype is true. His food is as good and asexciting as everyone says it is. David Chang has opened up a newdirection in dining and cooking. With his troika of Momofukus, hechanged the whole game. Scary-smart, funny, andambitious, the wildly creative Chang is the guy all chefshave got to measure themselves by these days.” —AnthonyBourdain

“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

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