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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.

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编辑推荐

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.)

Copyright © Reed Business Information, a division of Reed

Elsevier Inc. All rights reserved.

媒体评论

“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

书籍介绍

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.