Momofuku

Product Information

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. With his troika of Momofukus, he changed the whole game. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.” If you are looking for a book full of recipes - this delivers. But Chang takes you through his story and reveals the process and journey he took to not just cook but to understand. From his journey to find the perfect ramen to his story of finding the secret to cooking the perfect steamed buns for his famous steamed pork buns...you actually read through the book and the stories spur you on to try the recipes. T]his book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.” – Fine Cooking

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, absolutely gorgeous food porn. It's also a cookbook, which, to my eye, seems thorough and comprehensive. I have yet to try to cook out of it, but reading through a lot of recipes it seems that you need only to have the will and drive to actually try things. It's nothing compared to the Thomas Keller impossible recipes from his French Laundry cookbook. But, third, the Momofuku book is a narrative of the rise of David Chang. Chang gets the proper humble but arrogant narrative voice to drive his story forward, and, having eaten at all of his recipes, he deserves some of the arrogance. Ando was born Go Pek-Hok ( Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok) in 1910 into a wealthy family of Hoklo Chinese ethnicity in Chiayi County, when the island of Taiwan was under Japanese colonial rule. He was raised by his grandparents within the city walls of Tainan following the deaths of his parents. [3] His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yuan, in Tōa-tiū-tiâⁿ, Taipei. Even though I'm (mostly, with the recent exception of occasional seafood) vegetarian, and Momofuku incessantly insists on celebrating meat, and even though many of these recipes are beyond what one could achieve even as an ambitious home cook, I just love this cookbook! There are several places where Chang really goes into incredible detail in tutorials so that even if you've never tried what he's doing, and never even considered trying it before, you'd have a tough time not doing it right if you follow his careful instructions. Cavna, Michael (5 March 2015). "Momofuku Ando: Inventor of instant ramen artfully saluted with Google Noodle Doodle". Washington Post. Washington DC, United States . Retrieved 5 March 2015.

The Momofuku Phenomenon

This is exactly the type of cuisine I want to try my hand at: strongly Asian-influenced but infused and delivered with that American attitude. It inspired me to start writing down ingredients to buy, so I can surprise my Chinese boyfriend with how great I am. I want to see his eyes pop open wide with amazement, and make his tastebuds sing. And that's exactly the thing about this book: it hints at culinary alchemy, like if you just follow the recipe and put this and this together, and though it looks simple enough, you'll get something unexpected and magical. With each recipe he gives you substitutions that work in an American kitchen and how to find hard to source ingredients.

Man, social media's emphasis on personal branding and FoodTV's invention of the celebrity chef has killed cookbooks. This cookbook is a total delight for any food enthusiast and wannabe cook. Momofuku is a tribute to Asian cuisine, especially to the humble noodle, which in this book is elevated to a near art form. Filled with 150 gorgeous, full-color photos and an incredible narrative, this book is a treat for the eye, mind, and palate. T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press a b "Ando was king of instant ramen". Japan Times. Kyodo. 2007-01-07. Archived from the original on 2007-05-19. With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen.On April 8, 2008, a ramen summit was held in Osaka and a bronze statue of Ando was unveiled at the Momofuku Ando Instant Ramen Museum in Ikeda, Osaka Prefecture [17] The statue depicts Ando standing atop a base resembling a noodle container while holding a noodle cup container in his right hand. Yasuhiro Nakasone (former Prime Minister of Japan) and Masako Ando (Ando's wife) attended the unveiling ceremony. On October 1, 2008, the company's name was changed to "NISSIN FOODS HOLDINGS". At the same time, Nissin Foods Products Co., Ltd was founded. In the same year, Project Hyakufukusi was started. Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front. Inside, it’s what we’ve all been waiting for: some good, solid time with Chang in his element…and a peek into the philosophy that helped make him one of the most sought-after chefs in the country without any help from the Food Network.” – Manhattan magazine While the book tells a narrative, it is also filled with recipes. The book is formatted with the recipes relating to a specific restaurant's menu. The two recipes that I was lusting for, ramen and XO sauce, were included and I was thrilled!