Momofuku

by David Chang

Creative, colorful Asian fusion cuisine with sophisticated flavors. Just as beloved by customers of Momofuku restaurants.

Creative, colorful Asian fusion cuisine with sophisticated flavors. Just as beloved by customers of Momofuku restaurants.

This image is a scan from “Momofuku”

Author

David Chang

Publisher

Absolute Press

Published in

2009

Topic

Asian Fusion Cuisine

Language

Inglese

Momofuku

“I am so pleased that I finally have a book of recipes
that will allow me to try to emulate his creations at home”.

Martha Stewart

“I am so pleased that I finally have a book of recipes
that will allow me to try to emulate his creations at home”.

Martha Stewart


The first review is dedicated to the inaugural cookbook that has become part of my collection. Today, I can’t wait to share something about the recipes (as well as the stories) from “Momofuku” by David Chang and Peter Meehan.

First of all, a few words about this beautiful publication that revolves around Asian cuisine and the personal and professional journey of a prominent figure in contemporary international cuisine. We’re faced with a book for reading and photography enthusiasts, even more so than for cooking enthusiasts – with many pages filled with stories of real-life experiences, accompanied by images captured by the Italian food photographer Gabriele Stabile.

Although the temptation is to immediately dive into one of the imaginative recipes and try them at home, my suggestion is to pause and read the stories of how the first Momofuku restaurants in New York came to be: the study and work that preceded the opening of each establishment, the search for chefs, menu creation, challenges and difficulties faced, and finally, the great satisfaction and success.

The unmistakable style of “Momofuku”

This cookbook is a gift from one friend, a lover of oriental food, to another. It explains about ramen and its handmade ingredients, kimchi and the dishes in which it can be used, fermented vegetables, steamed buns (baozi), slow-cooked eggs, ssam

But there’s more. There are fusion recipes, with influences from American “pop” cuisine – especially some desserts created by pastry chef Christina Tosi: shortcakes, English muffins, and apple pie. And some recipes that use more sophisticated ingredients, such as meat glue, foie gras, oysters, and aged charcuterie. It’s not everyday cooking… but after trying it several times, I assure you it’s worth it.

On "Momofuku" you can find recipes similar to...

What about David Chang?

A chef, an entrepreneur, an author, a TV personality. That’s David Chang – eclectic, brilliant, hyperactive! You’ve probably seen him in the Netflix series “Ugly Delicious” or listened to an episode of his hilarious podcast “Recipe Club”. If you haven’t, take my advice and look him up online 😉 Want to know more about him? His Momofuku restaurant chain, opened in 2004, has now surpassed 10 locations in the United States, Australia, and Canada, even earning a few Michelin stars. He has authored three books and appeared on numerous TV shows.

David Chang
David Chang

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