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David Chang: Momofuku Cookbook
December 10, 2009
David Chang chef, owner, Momofuku

Restaurateur and new cookbook author David Chang discusses his new book, Momofuku, based on the cuisine at his four beloved New York City restaurants.

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssam Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who have dined--or yearned to--at any Momofuku location.

Culture & Identity
bakery | chef | cooking | East Village | entreprenuer | fine dining | James Beard Award | local food | Momofuku | New York City | noodles | Peter Meehan | restaurant | restaurant industry | small business | Asian American | Food & Dining | Instructional | Non-Fiction | Native American
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Image of Momofuku
Author: David Chang, Peter Meehan
Publisher: Clarkson Potter (2009)
Binding: Hardcover, 304 pages
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