MOMOFUKU
by David Chang & 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 has opened up a new direction in dining and cooking.” – Anthony Bourdain
David Chang, chef and owner of four restaurants in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar), has become the hottest chef in America at record speed. His robustly flavored Asian-inspired food has shaken up the restaurant world, and now it will influence home cooks throughout the country with the publication of his long-awaited first book, 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 food inspirations, his tricks of the trade, and a behind-the-scenes look at his now world-renowned restaurants. For those who can’t score a seat at Ko, the country’s hardest reservation to secure, and want to re-create the food that 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 the restaurants 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 involves some 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.
A hefty, visually arresting book, MOMOFUKU is full of delicious recipes, entertaining narrative, and gorgeous photography. It’s a must-read for anyone with an interest in restaurants and chefs and how they confront and overcome the challenges of the craft.
ABOUT THE AUTHORS
David Chang is the owner and chef of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City’s East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book.
Peter Meehan has written for the New York Times , Saveur , and Travel + Leisure and has collaborated on several books.
ABOUT THE BOOK
MOMOFUKU
by David Chang & Peter Meehan
Clarkson Potter/Publishers
On-sale date: October 27, 2009
ISBN: 978-0-307-45195-8
Price: $40.00
For more information, or to schedule interviews with David Chang and Peter Meehan, please contact:
Courtney Greenhalgh, Publicity Manager // 212.782.8971 // cgreenhalgh@randomhouse.com
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