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Clarkson Potter

Momofuku: A Cookbook

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Description

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. 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, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 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. Read more

Publisher ‏ : ‎ Clarkson Potter (October 27, 2009)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 304 pages


ISBN-10 ‏ : ‎ 030745195X


ISBN-13 ‏ : ‎ 58


Item Weight ‏ : ‎ 2.8 pounds


Dimensions ‏ : ‎ 8.26 x 0.98 x 10.28 inches


Best Sellers Rank: #24,140 in Books (See Top 100 in Books) #13 in Japanese Cooking, Food & Wine


#13 in Japanese Cooking, Food & Wine:


Customer Reviews: 4.7 4.7 out of 5 stars 3,059 ratings


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Top Amazon Reviews

    • Great book!
I've made a few of the recipes form this book; pork buns, scallions and ginger sauce, and tare sauce for chicken wings. I've had various degrees of success. This book is great for the story that Chang tells. Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire. I thought the recipes were written very well. There are some things that are a little bit difficult to understand. I still don't understand his process of cold smoking indoors. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. Not always. I'm still not sure why he decided to use usukuchi over regular soy sauce. I'm guessing its due to the saltiness of the soy sauce and/or the color. I'm sure there is another characteristic that he likes as well. Some of the recipes are deceptively simple! His pork belly recipe literally have only 3 ingredients: pork belly, sugar and salt. The result is mind glowingly good. This book will make you feel and look like a genius! I haven't made a batch of ramen from this book… yet! But it can be something that will take a home cook a full day or a few days to make. Some of the ingredients can be a little hard to find. I had a hard time finding the soy sauce he uses (usukuchi). I've found it at one of the Korean grocery stores, but the ingredient was expired. I'm not sure if that matters very much with soy sauce, but I didn't buy it. I don't like expired ingredients. I used the soy sauce that I usually use. I'm not sure what effect that had on the dish. However, the tare turned out very good. The scallions and ginger sauce was very pungent. But the recipe calls for outrageous amounts of ginger and scallions. I'm not sure what effect my substitute ingredients had on the recipe, but I would like to try and find out. This book is great if you are wanting experience some of Momofuku without going to NYC. ... show more
Reviewed in the United States on March 14, 2014 by William Shelly
    • Fun, creative and delicious
This is one of my "go to" cookbooks. First its a fun read, like the Vivien Howard book I read cover to cover before making anything from it. Its an interesting story and well written. No its not an Asian Cookbook - Its a David Chang cookbooks packed with "mother" recipes that can be used and applied in every day cooking. So YES several of the recipes reference other recipes as ingredients but that is part of the fun and the efficiency! For example - I few times a year I make the ramen broth and freeze batches (followed by the pickled shiitakes and seaweed salad because both are delicious and are leftover from the broth), at the same time I also make a batch of red beans (not a David Change recipie) because I put the chicken from the ramen broth in my beans. So one afternoon of cooking leaves my freezer stocked. I do the same with pork belly and steamed buns - so I always have the building blocks for a quick meal. Because so many of the recipe's work in multiple recipes the investment in time and ingredients pays off for me. No I will probably NOT be making the 48 hour Sous vide short ribs but I might make the sauce for braised beef cheeks. For Christmas 2019 I did both the Kewpie Mayonnaise with YuZu for Jonah crab claws and the hamachi crudo with edamame cream - super quick prep and easy. Bo Ssaam is perfect for a casual dinner with friends and the dragon sauce is delicious on almost anything. This cook books works for me and the way I like to cook. LONG LIVE BENTON'S BACON ... show more
Reviewed in the United States on May 16, 2020 by Meaux30
    • Very engaging cookbook, great photos, recipes and story
This is not a replacement for Joy of Cooking. It tells the story of David Chang's Momofuku line of restaurants and provides recipes for popular menu items at Noodle Bar, Ssam Bar, Ko and Milk Bar. You will learn about Benton's Bacon and Wylie Dufresne and meat glue and other oddities that pique Chang's interest. You will see more profanity than any other cookbook. It's a good story, good cooking, but most importantly, provides interesting perspective on ingredients and recipes. Chang's cooking varies wildly between classics like kimchi, ginger scallion noodles and pan-roasted steak and really interesting new recipes like his "brick" chicken, the foie gras/lychee/brittle concoction and cured hamachi. However, I think the best recipes are those that combine old and new, like the bacon dashi. While the recipes themselves are good, it's the way Chang thinks about food and dishes that I find really riveting. Some people may be put off by the informal style, but that's right up my alley. In addition, other reviewers have complained about the size or practicality of some recipes. While for some people, that is a downside, I find Chang's warnings ("Hey, if you're going to go to the trouble to find transglutaminase to make this recipe, I'm thinking that deboning a chicken is something that's right up your fun alley.") to be sufficiently informative and cautionary. There are a few recipes that are nearly impossible for the home cook, but I expect that in a restaurant cookbook. I'm thrilled by how many recipes are possible, compared to other cookbooks like Alinea, Fat Duck or Under Pressure. I've tested numerous recipes out of this book, and I almost always keep some ginger scallion sauce, kimchi and slow-poached eggs around now as a result. The cured hamachi was a great success, but trying the same recipe with sea bass was an abject failure. This is a stimulating cookbook that tells the story of the food, not a cookbook that lists recipes. If you're aware of that and still interested, you're almost certain to enjoy this book. ... show more
Reviewed in the United States on April 14, 2010 by Jesse D. Keilson

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