Momofuku

Product Information

This offer may not be combined with certain other offers or discounts and cannot be applied to previous purchases. 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). 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.

His "surprise" successes stop being surprising--especially given the fact that I found out about him through his TV show and his Michelen stars, not some obscure word-of-mouth Yelp review. With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading. David’s voice is one of a man driven to succeed in a competitive field, for reasons I don’t think he fully understands.If you’re lucky the skin will puff up and blister into fabulously light crackling (although we always had some chicharróns ready to go, just in case). Decided this counts as a "real" book as well because it is as much the story of Dave Chang + Momofuku + how the recipes came to be as it is recipes. Hearing the origin stories of some of the dishes and his adventures learning noodle-making in Japan was much more interesting than the repeatedly rehashed tale of opening another wait-outside-in-the-cold-to-get-a-table restaurant. Here the deep fried cauliflower, still with a little bite, is then dressed with the sweet, sour, salty and fiery dressing and finished with plenty of fresh mint and coriander, with puffed rice seasoned with schichimi togarashi providing some textural nuance.

This is a book for any lover of New York’s celebrated restaurants, for those that love good food, and it’s a must as a gift for anyone who thought that cooking was boring. From his journey to find the perfect ramen to his story of finding the secret to cooking the perfect steamed buns for his famous steamed pork buns. 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). There’s a bunch of great ideas and stories in it, and I’d recommend it to anyone with an interest in high-end restaurants, or influential chefs, with the recipes almost as a bonus element.I then saw the chef at the Mexican restaurant experiment with making ramen noodles for himself and a few lucky staff and kinda chuckled. There are several places where Chang really goes into incredible detail in tutorials so that even if you've never tried what he's doing, and never even considered trying it before, you'd have a tough time not doing it right if you follow his careful instructions. This represents all that is good about Chinese food: delicious ingredients prepared with little fuss. The difficulties of the recipes are a wide range, but the hardest part is definitely the sourcing of ingredients or controlling the portion sizes. I'm burned out by the "let me brag about how amazing I am while making constant snarky comments about everything that doesn't live up to my personal vision.

tablespoons into a bowl of hot noodles-lo mein, rice noodles, Shanghai thick noodles-and you're in business. But again I need to state, each dish required multiple steps, hours of prep work and sometimes required 24 hours of prep work as well. Though I obviously can't eat things pork belly sandwiches, I read every recipe with a slack-jawed, drooling mouth. When I talk about this, I’m not trying to say “this book is pretty, therefore it’s better”, as if a hard-back glossy paged coffee-table photo gallery of a cookbook is the epitome of the form.

During the six years I ran the Hole in the Wall, I must have cooked pork belly at least once a week.

Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps. IN case you’ve forgotten, we review cookbooks on 4 criteria: Voice, Production Quality, Unity of Theme, and Catapult Effect. They talk about David’s personal epiphanies he’s had while cooking them, basic anatomy and service tips, how to shuck them, and so forth. There are things we say in the kitchen, a codified lexicon, that explain some of the kitchen mentality at Ko. The relatively low sugar content in cauliflower allows it to cook to a high degree of caramelisation without tasting bitter: this was the secret to the legendary cauliflower cheese of which we served hundreds each week at the pub (and which actually saved us from going under, but that’s another story for another day).The recipe teaches you about prep work, about trying to meet people’s expectations, and the difficulty of exploring your own techniques in the face of so much information and tradition. What I appreciate about this book is how he constantly says that he's not deserving of all the accolades, and how he really mistreats the people around him. The sheer creativity and effort that goes into Chang's cuisine is far beyond anything I could ever imagine up myself.