Momofuku

Momofuku

by Peter Meehan and David Chang

Hardback Publication Date: 15/11/2009

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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, Ssam Bar, Ko, Ma Peche, 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.
ISBN:
9780307451958
9780307451958
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
15-11-2009
Language:
English
Publisher:
Random House USA Inc
Country of origin:
United States
Pages:
303
Dimensions (mm):
260x210x26mm
Weight:
1.27kg
Peter Meehan

Peter Meehan is a food writer and co-editor of quarterly food journal Lucky Peach.

He has written for many magazines, including Food & Wine, Bon Appetit, and The New York Times, and he has collaborated on a number of cookbooks.

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