8 /10 1 Votes
4.2/5 Goodreads | 3.7/5 Barnes & Noble Originally published 27 October 2009 | |||||||||||||||||||||||||||||||||
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Nominations James Beard Award for Cooking from a Professional Point of View Similar Peter Meehan books, Gastronomy books | ||||||||||||||||||||||||||||||||||
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. 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.
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. When writing about the recipes, Chang credits the team of people who actually developed them.