Momofuku

Product Information

David Chang is a Michelin-starred chef working predominantly in New York City, and this cookbook is of the recipes he used in his restaurants.

With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading. This is exactly the type of cuisine I want to try my hand at: strongly Asian-influenced but infused and delivered with that American attitude. The distinctive recipes here reflect Chang's growth as a chef and his passion for noodles and pork products.I can imagine he's extremely difficult to work with, and his references to frequenting strip clubs made me think that he's likely a bit of a tool at times, but I have no doubt in his brilliance as a chef and innovator. The way the book flows-from the ramen restaurant, to a more standard sit-down, to the 12-seat gastro-shrine of Momofuku Ko-demonstrates Chang's breadth of genius so quietly that one must finish reading from cover to cover before it becomes apparent. This is more than a book about food - it's about having a passion for something, working hard at it, and disregarding social expectations.

And the tone is set with the dedication page where the authors print a quote from a fifteenth century Zen Buddhist high priest next to one from Born Standing Up by Comedian Steve Martin. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days. My awe and respect for David Chang started when I transitioned into the food science industry and began watching PBS's Mind of a Chef program.

Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH). A lot of "I'm just a dude, why am I oh so successful" is kinda annoying, as well as the "I'm an asshole and a bully in the kitchen and I throw temper tantrums at my employees. I spent a thousand goddamn words on how the precise choice of first recipes for each chapter reinforces the thematic overtones of that chapter’s place in David’s growth as a chef. There are things we say in the kitchen, a codified lexicon, that explain some of the kitchen mentality at Ko. What got me to sit down for a long read (although I'd only planned to browse through it casually) was that it opens up like a quest story: the quest for a then-English tutor living in Japan, to find a master (shi fu) to teach him the secrets arts of making ramen.