Momofuku (cookbook)

Momofuku (ISBN 030745195X) is a cookbook by American award-winning chef David Chang and The New York Times food writer Peter Meehan. The book was released in October 2009 by Clarkson Potter, a subsidiary of Random House. In addition to describing unique Asian-American recipes centered on the ramen noodle, the book tells the trials and tribulations of launching Chang's popular New York City restaurants. Chang, a three-time James Beard Award winner, gives a colorful behind the scene description of food preparation in a busy restaurant kitchen.[1][2][3] The book is illustrated by photo journalist Gabriele Stabile with images of the dishes and the scenes of the chef and staff in the restaurants.[4]

Momofuku

Contents

The book has three chapters—Noodle Bar, Ssam Bar, and Ko—named after Momofuku's New York City restaurants. Each part describes the history of a restaurant and features recipes from the establishment.[4] When writing about the recipes, Chang credits the team of people who actually developed them.[5]

See also

References

  1. ↑ McClaughlin, Katy (23 October 2009). "Recipe for an Outrageous Cookbook". The Wall Street Journal (New York, New York: Dow Jones & Company, Inc.). pp. W4. Retrieved 20 April 2010.
  2. ↑ Bonisteel, Sara (4 November 2009). "'Momofuku' - Cookbook Spotlight". Slashfood (AOL Inc). Retrieved 20 April 2010.
  3. ↑ "Asian-Inspired Meal from Superstar Chef". CBS News (New York, New York: CBS). 12 December 2009. Retrieved 21 April 2010.
  4. 1 2 Rao, Tejal (15 October 2009). "A Book That Causes Noodle Cravings". The Atlantic (Washington, DC: The Atlantic Monthly Group). Retrieved 21 April 2010.
  5. ↑ Galarneau, Andrew Z. (4 November 2009). "A surprisingly honest restaurant cookbook". The Buffalo News (Buffalo, New York: The Buffalo News). Retrieved 21 April 2010.
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