Momofuku

Product Information

Chang recognises that food is nothing without context, without history and a sense of place and purpose, a sense of its importance. Este libro es un homenaje a todo lo que la buena cocina significa: tradición, ingredientes frescos, dedicación, innovación y mucho amor.

It's a very atypical journey but one full of creativity and hard work (with a dash of luck) that is truly inspiring.The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. It shows how Chang has consistently challenged notions of how food should be cooked and served, bringing the best in Korean and Western food together into a superb example of fusion cooking at it’s very best. 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).

The Steamed Pork Buns have been exalted by the likes of such gastronomic luminaries as Martha Stewart. Reading the book, and watching the show, I see a lot of Peter Meehan’s ‘invisible hand’ in the execution of touches like this: the emphasis of what David preaches by evidence of his practice. Being a vegan puts me at great odds with someone like David Chang, but it doesn't stop me from being a big fan.

For professional kitchens it’s an ideal cut of meat to have en place - simple to prepare in batches, incredibly versatile, supremely tasty, easy to slot into various parts of the menu with the ease of a highly-experienced understudy and a genuine crowd-pleaser for the reason that few people cook it (or cook it well) at home. This is a convivial and fun way to feed a crowd, and will be ideal for those days when it’s warm enough to use the barbecue to cook the meat filling. 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. The idea to use the rich salty/smoky flavor of bacon to emulate bonito (dried fish flake) used in dashi to make a uniquely american take on a japanese mother sauce is emblematic of his ability to take what is great about the flavors of a classic dish and recreate that using surprising elements from the culinary palate. Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front.