Momofuku by David Chang, Peter Meehan

From Barnes & Noble

It is likely that Manhattan food denizens will greet this book with mixed feelings. On one hand, they will welcome the opportunity to finally have the recipes of master chef David Chang's pork buns and traditional dashi; on the other, they will instantly realize that the restaurant that they once treasured as an East Village secret has now become known to the whole world. Momofuko (literally "lucky peach" in Japanese) first opened in 2003 as a modest First Avenue noodle bar. Since then, Chang and his restaurants have won several James Beard Awards and been the subject of an extended "Chef on the Edge" New Yorker article and Charlie Rose interview. This is the first book by one of the most celebrated young chefs in the county.

From the Publisher

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.

Publishers Weekly

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, Ssäm 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.)

Library Journal

In his first cookbook, coauthored with food writer Meehan, culinary star Chang uses recipes and essays to trace the evolution of his Momofuku restaurant group from one struggling ramen shop to four New York City restaurants (Momofuku Noodle Bar, Milk Bar, Ssäm Bar, and Ko) lauded by the James Beard Foundation, the Michelin Guide, and numerous food publications. The first restaurant, which initially emulated ramen and noodle shops Chang had visited while teaching English in Japan, seemed likely to fail until he abandoned his original concept for a more personal approach that blended traditional preparations with unconventional or seasonal ingredients. The distinctive recipes here reflect Chang's growth as a chef and his passion for noodles and pork products. Consequently, it is not vegetarian friendly. While many recipes are technically accessible, some readers may find them too complicated or time-consuming for everyday use—some seemingly simple dishes require cooks to preassemble multiple components. VERDICT Fans of Chang's restaurants will be happy to see recipes for signature dishes like ramen, pork buns, and bo ssäm (a ten-pound pork butt). Expect demand from foodies and readers interested in celebrity chefs or restaurateurs.—Lisa Campbell, Univ. of Pittsburgh Lib. Syst.

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