David Chang is the chef and founder of Momofuku. Since
opening Momofuku Noodle Bar in New York City in 2004, he has been
honored with six James Beard Awards, including Outstanding Chef,
and has been recognized as a Time 100 honoree. His
cookbook, Momofuku, is a New York Times bestseller.
In 2018, David founded Majordomo Media and launched The Dave
Chang Show podcast. He is the host of two Netflix original
documentary series, Ugly Delicious and Breakfast,
Lunch & Dinner.
Peter Meehan has written for the New York Times,
Saveur, and Travel + Leisure and has collaborated on several books.
“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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