Momofuku
by David Chang and Peter Meehan


Overview -

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.

Never before has there been a phenomenon like Momofuku.  Read more...


 
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More About Momofuku by David Chang; Peter Meehan
 
 
 
Overview

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.

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, M P che, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

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.


 
Details
  • ISBN-13: 9780307451958
  • ISBN-10: 030745195X
  • Publisher: Clarkson Potter Publishers
  • Publish Date: October 2009
  • Page Count: 303
  • Dimensions: 10.24 x 8.28 x 1.02 inches
  • Shipping Weight: 2.79 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Asian

 
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