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FOR IMMEDIATE RELEASE
Contact: Courtney Greenhalgh212.782.8971,cgreenhalgh@randomhouse.com
MOMOFUKU
By David Chang and Peter Meehan
Photographs by Gabriele Stabile
“…[ 
 Momofuku 
 ] has given me an intimate sense of how Chang cooks and why his food must taste so good.”
 ─ 
Sarah Dickerman for
Saveur 
“The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang hasopened up a new direction in dining and cooking.”
 ─ 
 Anthony BourdainDavid Chang, chef and owner of four restaurants in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar), has become thehottest chef in America at record speed. His robustly flavored Asian-inspiredfood has shaken up the restaurant world, and now it will influence homecooks throughout the country with the publication of his long-awaited firstbook,
MOMOFUKU (Clarkson Potter/Publishers; $40.00; October 27,2009)
, co-written with food writer Peter Meehan.
MOMOFUKU
shares David Chang’s sought-after recipes with explosive Asian flavors, his foodinspirations, his tricks of the trade, and a behind-the-scenes look at his now world-renowned restaurants. Forthose who can’t score a seat at Ko, the country’s hardest reservation to secure, and want to re-create the foodthat keeps people lining up around the block at Noodle Bar and Ssäm Bar, recipes include:
• Momofuku Ramen—Put Chang on the map . . .
 
• Momofuku Pork Buns—Catapulted him to stardom . . .• Kimchi: Fermented Pickles—Simple to make, but sophisticated . . .• Ginger Scallion Noodles• Fuji Apple Salad
 And many more!Going beyond recipes,
MOMOFUKU
is a cookbook accentuated with essays on the founding of therestaurants and Chang’s culinary approach. Anyone can master Chang’s cooking philosophy: find extremely fresh, high-quality ingredients and cook them in a way that draws out innate flavors (and usually involvessome delicious form of pork). At the heart of Chang’s cuisine are basic techniques, such as pickling, making one-pan vegetable sautés, and serving up single-dish noodle soups.
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