Momofuku

Momofuku
By:"David Chang","Peter Meehan"
Published on 2010-10-26 by Clarkson Potter

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that have 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. From the Hardcover edition.

This Book was ranked 16 by Google Books for keyword tartine-sweet-and-savory-pastries-tarts-pies-cakes-croissants-cookies-and-confections.

//hlok.qertewrt.com/offer?prod=101&ref=5057565