Read Momofuku Online Free - 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, Ssäm 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 with candor 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've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
|Number of Pages||:||304 pages|
July 26, 2010
Yes, I just read a cookbook cover to cover. Yes, it's crazy. Yeah, I don't think I have the cooking ability to do all the recipes.
But I think i can do some. I'm going to try, at least. The Momofuku Cookbook is three things, primarily. It's a coffeetable book, for sure. The photos are beautiful, a...
November 09, 2009
This book is currently changing my life. Some dodo reviewers on amazon claim it's impractical... yeah, if your a complete pussy! It's actually really easy to cook from as long as you have an asian market close, or the internet. The "sources" page is awesome. I found it's actually cheaper, includi...
April 06, 2012
Aw shucks, I'm David Chang and I'm just a humble guy who likes noodles, ya'll. It was so embarrassing getting nominated for all the best awards in the industry before I felt I merited them, really it was! Let me list my awards! What's that? You've heard I'm a dick? Yeah, that's true. Anger in the...
January 07, 2010
When reading cookbooks I usually read the foreword to get a sense of the author's perspective and philosophy, and then page through the recipes, reading here and there when something strikes me. But, I read David Chang's Momofuku book cover-to-cover, and thought obsessively about it when I wasn't...
March 28, 2010
Recipes are a bit too fussy for my liking- especially since many of the ingredients necessitate a trip to a specialty store.
The ginger scallion sauce was pretty tasty and the only recipe I ended up making (compliments of Amazon.com):
* 2 1/2 cups thinly sliced scallions (greens and wh...
August 25, 2013
Loved his amusing, humblebrag story about how he stumbled into the hipster food fad vortex of questionably earned success. I can't help but like his bombastic self promotion because he does it intelligently and with a sense of humor. It's done in a tone that makes you a co-conspirator in his grea...
September 26, 2009
With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen.
Chang writes in the smart,edgy, funny and somewhat irreverent style that put him where he sits today, at the head of an Asian cooking dynasty! With four a...
December 05, 2009
Truly awesome book.I was up all night reading it.Some early critiques mentioned that this is not for your average home cook,and it's not.Not many people are going to blow torch hair off a pig's head.(I would).But his story is worth the read about how he built his restaurants.
He said the editors g...
May 05, 2012
So, I'll only eat about a quarter of these recipes as written. But everything I have made using these recipes as a jumping off point has been delicious.
Although-- I will say that Francis Lam's ginger scallion sauce is superior and suitable for bathing. I wouldn't kick David Chang's ginger scallio...
November 24, 2011
What got me to sit down for a long read (although I'd only planned to browse through it casually) was that it opens up like a quest story: the quest for a then-English tutor living in Japan, to find a master (shi fu) to teach him the secrets arts of making ramen. Then the usual hurdles he and his...