Momofuku

Product Information

Man, social media's emphasis on personal branding and FoodTV's invention of the celebrity chef has killed cookbooks. With each recipe he gives you substitutions that work in an American kitchen and how to find hard to source ingredients. With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen.

After becoming loosely obsessed with the Chang's view of food, I became interested in getting to eat at one of his restaurants. But living far from New York made this difficult, so reading Momofuku was the next best thing. Finally, another impressive thing in this cookbooks is the way how detailed is the journey of David Chang. You will get to know his path from novice to superstar chef as he toiled to open up his restaurants. At the End Even though I'm (mostly, with the recent exception of occasional seafood) vegetarian, and Momofuku incessantly insists on celebrating meat, and even though many of these recipes are beyond what one could achieve even as an ambitious home cook, I just love this cookbook! 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. If you are looking for a book full of recipes - this delivers. But Chang takes you through his story and reveals the process and journey he took to not just cook but to understand. 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...you actually read through the book and the stories spur you on to try the recipes. Some of my aforementioned friends in my Facebook food group complained that his ramen at the Noodle Bar was not "authentic enough." But now that I have read the book and experienced his thought process into creating his signature ramen, I see that my friends are missing the point too. Ramen (not the instant kind) is a regional soup dish as diverse as American BBQ. So faced with the prospect that he had no access to real katsuobushi bonito that is not the pre-shaved kind that comes in a bag unless he was willing to have it shipped via Fedex from Japan, he had to look for some alternative ingredient to give the broth a smoky flavor. So he came up with using American bacon. THAT is his brilliance as a chef. He made his ramen his own, making a regional American ramen that can stand up equally to Japanese regional varieties. I believe the quality speaks for itself judging by the success of his restaurants in the cutthroat restaurant world that is NY City. I will set aside a Saturday in the near future and make his ramen with all of its' components. Really looking forward to it.Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce. Murai, Shusuke (22 August 2016). "Cup Noodles slurping strong, 45 years on". The Japan Times Online . Retrieved February 4, 2020. Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1sted.). New York: Clarkson Potter. p.28. ISBN 978-0-307-45195-8.

Nevertheless, in 1966, Ando naturalized through marriage and became a Japanese citizen. "Momofuku" is the Japanese reading of his Taiwanese given name ( 百福; Pek-hok), while Andō ( 安藤) is the surname of his Japanese wife. The other thing I loved about this book--besides all the yummy food photography by Gabriele Stabile--is David's openness in sharing the scary, stressful process of starting new enterprises (both the right and wrong ways). He also stresses the importance of continually keeping communication channels open with his über-talented chefs so they can do their jobs to their utmost, get paid fairly & respectfully for all the hours they put in, and be happy in what they do best. Chang writes in the smart,edgy, funny and somewhat irreverent style that put him where he sits today, at the head of an Asian cooking dynasty! With four award winning restaurants (of the same name) in New York City, (Chang conquered this city that can take a new chef, chew him up and spit him out) we know that this is more than chef this is a business man.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....oh, and here are some recipes that may or may not be what my restaurant serves -- not that most of you will ever know for sure because you're not influential enough to get a reservation -- and, BTW, these recipes may or may not have been properly tested for a home kitchen." If you want to write a memoir, write a memoir. If you want to write a cookbook, write a cookbook. Bonus: you might sell two books instead of one. This trying to kludge the two together thing, though, has resulted in a flood of books that are unusable, annoying half-ass cookbooks and insufferable, obnoxious half-ass memoirs. Ando was born Go Pek-Hok ( Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok) in 1910 into a wealthy family of Hoklo Chinese ethnicity in Chiayi County, when the island of Taiwan was under Japanese colonial rule. He was raised by his grandparents within the city walls of Tainan following the deaths of his parents. [3] His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yuan, in Tōa-tiū-tiâⁿ, Taipei. Momofuku Ando, 96; inventor's Cup Noodle became an instant hit". Los Angeles Times. 2007-01-07 . Retrieved 25 June 2021. The photography is great, showing most of the dishes off at their best. A few additional photos showing techniques (deboning, torchon etc.) would have been appreciated, but don't take away from the book itself given the in-depth descriptions. RCCラジオ－土曜はドドーンと満員御礼" (in Japanese). RCC Broadcasting. Archived from the original on 2007-12-11 . Retrieved 2007-01-08.

The recipes range in difficulty but all are doable. As a whole, they can be done at home but require special equipment, like sous vide machine. Although some recipes may not be that simple to do, you should not feel intimidated. The recipes are very well written so they are easy to understand, and if you don’t have the right ingredient or equipment, you have some alternative options. I've bought a few recipe books based off famous restaurants recently and I've been broadly disappointed -- they're often overly-sycophantic with underwhelming recipes or extremely vague descriptions/instructions. 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 recognize that this book is meant more as a companion to Chang's empire, but I appreciate the chance to try my hand at his famous noodles. In 1972, the Asama-Sansō hostage standoff took place in Nagano Prefecture, Japan. Widespread coverage of the event, which included repeated images of the prefectural Riot Police Unit eating the noodles on national television, have been conjectured as boosting awareness of the brand. [13] [14] Industry memberships [ edit ] 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. It inspired me to start writing down ingredients to buy, so I can surprise my Chinese boyfriend with how great I am. I want to see his eyes pop open wide with amazement, and make his tastebuds sing. And that's exactly the thing about this book: it hints at culinary alchemy, like if you just follow the recipe and put this and this together, and though it looks simple enough, you'll get something unexpected and magical.

The breathless hype is true.Hisfood 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,thewildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain 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 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