And the dishes shared in this book are coveted by all who’ve dined or yearned to at any Momofuku location (yes, the pork buns are here). I think it was the use these two phrases: "the rest of the round-eye crew" and "I popped my meat glue cherry" that really won me over. It can be accompanied by kimchi pickles and topped with a variety of other tempting and tasty morsels. Now, if you’re willing to put in the time, and want some stellar Asian food, I might recommend it as well. 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.

This offer may not be combined with certain other offers or discounts and cannot be applied to previous purchases. Though I obviously can't eat things pork belly sandwiches, I read every recipe with a slack-jawed, drooling mouth.A lot of "I'm just a dude, why am I oh so successful" is kinda annoying, as well as the "I'm an asshole and a bully in the kitchen and I throw temper tantrums at my employees. This trying to kludge the two together thing, though, has resulted in a flood of books that are unusable, annoying half-ass cookbooks and insufferable, obnoxious half-ass memoirs. the first 4 ingredients take a combine 50 HOURS TO PREPARE Sure, a lot of it can be done at the same time, and involves things like “marinate meat for 6 hours”, “simmer 7 hours” or “bake for 4 hours”, but still, think about that: that’s almost 2 days’ worth of cooking you have to condense into, again, about HALF of a dish so you can throw it all together in 5-6 minutes when the time comes. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon. It's given me a look behind the kitchen that shows like No Reservations don't give and shows like Top Chef give poorly.

Because this cookbook was chosen by my cooking club, I also had the opportunity to sample over 30 dishes from the book, ALL were delicious. Since then, Chang and his restaurants have won several James Beard Awards and been the subject of an extended "Chef on the Edge" New Yorker article and Charlie Rose interview. Already with some years in the market, this continues to be one of the best Asian cookbooks that you can find. This simple mantra – “make it right” – underpins much of David Chang’s approach to his breathtaking food, a collision of Korean cuisine with Western standards that’s as inventive and creative as it is audacious.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. But any cook will tell you that the apparently simplest things can often turn out to be the hardest to accomplish well. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Or he has a recipe for watermelon geleé for topping oysters…because he was going to make consommé, and the tub got put in the fridge instead of the freezer, and the restaurant had to roll with it.

Momofuku shows a deep respect for food, but it isn’t reverent towards it…instead, it’s an inventive and challenging book. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). It’s the perfect balance between the philosophy of Chang’s food and the recipes themselves that make Momofuku such an engrossing book. He has a direct style, a cutting edge to his writing that displays a deep understanding of food and why food is good.Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days. The highly anticipated first cookbook from the hottest, most respected culinary star today, "Momofuku" sheds light on the phenomenon of Chang's food and his four wildly popular restaurants. The book is illustrated by the photo journalist Gabriele Stabile with images of the dishes and scenes of the chef and staff in the restaurants.