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Momofuku: A Cookbook (English Edition) di [David Chang, Peter Meehan]

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David Chang

Peter Meehan

Momofuku: A Cookbook (English Edition) Formato Kindle

Edizione Inglese di David Chang (Autore), Peter Meehan (Autore) Formato: Formato Kindle

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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.

Lunghezza stampa

501 pagine
Lingua

Inglese
Editore

Clarkson Potter
Data di pubblicazione

26 ottobre 2010
Dimensioni file

39755 KB
Scorri Pagina

Abilitato
Word Wise

Abilitato
Miglioramenti tipografici

Abilitato
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Descrizione prodotto

Recensione

«Su comida es tan buena y excitante como todo el mundo asegura que es. David Chang ha marcado un nuevo rumbo en el mundo de la cocina. Con su troika de restaurantes Momofuku, Chang ha cambiado el juego. Inteligente, divertido, ambicioso y salvajemente creativo, es el tipo con el que todos los chefs tienen que medirse estos días».
ANTHONY BOURDAIN

--Questo testo si riferisce alla hardcover edizione.

L'autore

DAVID CHANG es chef y propietario de los restaurantes Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko y Momofuku Bakery & Milk Bar, todos ellos situados en el barrio de East Village de la ciudad de Nueva York. Ha sido denominado Food & Wine Best New Chef (mejor nuevo chef según la revista Food & Wine), GQ Man of the Year (hombre del año según la revista GQ), Rolling Stone Change Agent (agente de cambio según la revista Rolling Stone) y Bon Appétit Chef of the Year (chef del año de la revista Bon Appétit). También ha recibido tres premios gastronómicos de la Fundación James Beard: Rising Star Chef, Best Chef New York City y Best New Restaurant (Momofuku Ko). Este es su primer libro.

PETER MEEHAN ha escrito para el New York Times y para las revistas Saveur y Travel + Leisure, además de colaborar en numerosos libros.

--Questo testo si riferisce alla hardcover edizione.

Recensione

“David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.” —Ferran Adrià

“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.” —Anthony Bourdain

“As a food professional I am always on the look out for the new, the different, and the delicious. It was with great pleasure that one day I tasted David Chang’s pork buns at Momofuku. Since then, I have sampled almost all of his delectable creations and I am so pleased that I finally have a book of recipes that will allow me to try to emulate them at home.” —Martha Stewart

“[Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang.” –Newsday

“One of the most talked-about restaurant books of the season is David Chang’s Momofuku…. It’s exciting to think that thousands of American kitchens will soon be stocked with dashi, kochukaru and fish sauce…. In both food and tone, Momofuku encapsulates an exciting moment in New York dining.” –New York Times Book Review

“Chang’s latest, perfectly timed move is his first cookbook. Like his restaurants, the book’s generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Useful flavor-amping recipes that range from sensible and easy (scallion oil) to advanced (“ghetto sous vide” steak) are broken up by insightful ingredient histories, how-tos, and vicariously thrilling autobiographical anecdotes…” –Elle magazine

“Broken into three categories from Chang’s three Momofuku restaurants—Noodle Bar, Ssam Bar and Ko—all the good stuff is in the book: from Chang’s famous pork buns to pig’s head torchon to the ramen that started it all.” –New York Daily News

“…Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” –New York Times

“A recipe for bacon dashi—a basic stock used in several of the book’s recipes—reflects Mr. Chang’s blending of the familiar with the entirely new…. The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.” –Wall Street Journal

“…[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

“…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

“The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about…and an intense, passionate narrative by Meehan that captures the distinctive nature of this unusual chef.” –Michael Ruhlman

“I read this cookbook with the same exhilarating glee I previously had only experienced with my favorite novels. It’s the whole package: great recipes, great design, great story, great telling. This is going to be the French Laundry Cookbook for the next generation of chefs and cooks.” –EatMeDaily.com, Best Overall Cookbook of 2009

“…[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

“…the read is as intriguing as the food.” –Charleston Post and Courier

“Let me come right out and say it: David Chang is the best chef this country’s ever produced…. Chang’s collaborator, former New York Times columnist Peter Meehan, has done a superb job of shaping the material and letting Chang be Chang…. But it would be hard for any passionate cook, or artist, or anyone who’s interested in the creative process, not to devour this book.” –Denver Post --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Descrizione del libro

A sparkling collection of recipes from a master of fusion cuisine. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Estratto. © Riproduzione autorizzata. Diritti riservati.

Ginger Scallion Noodles

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with ¼ cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

ginger scallion sauce
makes about 3 cups

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to
2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1 1/2 teaspoons usukuchi (light soy sauce)
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

ASIN ‏ : ‎ B00480OV08
Editore ‏ : ‎ Clarkson Potter (26 ottobre 2010)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 39755 KB
Da testo a voce ‏ : ‎ Abilitato
Screen Reader ‏ : ‎ Supportato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Lunghezza stampa ‏ : ‎ 501 pagine

Posizione nella classifica Bestseller di Amazon: n. 193,353 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 871 in Cucina (in inglese)
- n. 1,004 in Cucina e vini in lingua straniera
- n. 2,832 in Cucina internazionale e regionale

Recensioni dei clienti:
2.509 voti

Informazioni sugli autori

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David Chang
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Peter Meehan
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Institut Paul Bocuse
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Alex Stupak
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Recensioni clienti

5 stelle		81%
4 stelle		12%
3 stelle		4%
2 stelle		2%
1 stella		2%

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Barbara Erskine

Some of the best Asian food ever

Recensito in Italia il 9 gennaio 2017

Acquisto verificato

Very very much text to get to the recipes. Worth it. We were looking for recipes for dishes we ate at Momofuku Ssam Bar in New York. They weren't all there, and there are many recipes of condiments, but those that are there are stupendous.

Utile

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AG

Bellissimo libro di ricette asiatiche/internazionali

Recensito in Italia il 2 settembre 2018

Acquisto verificato

David Chang è un grandissimo chef. Il libro è molto molto bello. Sia per il racconto che per la parte tecnica delle ricette. Vale solo per il capitolo sui pickles! Belle foto.

Recensito in Italia il 2 luglio 2019

Bellissimo

Recensito in Italia il 28 marzo 2013

Acquisto verificato

interesting the composition of simple and strong menues!! great pictures,nice description expecially the muffin recepy ,and the foie gras . bravi

2 persone l'hanno trovato utile

Utile

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Michael Houseman

Great gift

Recensito nel Regno Unito il 2 gennaio 2020

Acquisto verificato

Birthday present for my 25 year old brother. He can't read but he likes to eat, a lot.

35 persone l'hanno trovato utile

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James M

This is how recipe books should be written!

Recensito nel Regno Unito il 2 maggio 2021

Acquisto verificato

I've bought a few recipe books based off famous restaurants recently and I've been broadly disappointed -- they're often overly-sycophantic with underwhelming recipes or extremely vague descriptions/instructions.

NOT the case here! I love how this book is written and presented -- great recipes, with clear, detailed descriptions. Measurements in metric (very unusual for a US-based book, but SO appreciated!), carefully laid-out instruction when needed and small tips and tricks throughout so you learn from masters of their craft (for example, a few great tips on how to get the best from your ramen broth and tare as you're making them).

The prose in between recipes has some great self-deprecated humour and is interesting, with good background and explainers without ever drifting into the pretentiousness or self-congratulatory tones that similar books fall into.

Sure, some of the ingredients are tough to get hold of, but there are often easier-sourced alternatives listed. A few of the recipes are long -- but invariably come with the disclaimer up-front, "The is the world's longest recipe for chicken wings. Sorry. But they're very, very good chicken wings." However, there's a great mix of simple recipes to start, more involved recipes and very complex, multi-day affairs.

The photography is great, showing most of the dishes off at their best. A few additional photos showing techniques (deboning, torchon etc.) would have been appreciated, but don't take away from the book itself given the in-depth descriptions.

If I was forced to think of a gripe, it would be the layout. The book is ordered by the different restaurants/bars that make up the Momofuku brand: Noodle, Ssam and Ko. This means that the recipes themselves are ordered in a slightly counterintuitive fashion.

Overall though, I am so impressed with how this book has been written and produced -- it should genuinely serve as a template for similar restaurants looking to produce their own.

13 persone l'hanno trovato utile

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cente

great cook - wonderful recipes

Recensito nel Regno Unito il 8 febbraio 2018

Acquisto verificato

great cookbook - some recipes can be quite expensive to source ingredients for but I've found them to be 100% worth the time/money/trouble - Chang's recipes are absolutely delicious and have allowed me to explore world cuisine from the comfort of my flat in Scotland

24 persone l'hanno trovato utile

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Ash

What a peach!

Recensito nel Regno Unito il 13 agosto 2021

Acquisto verificato

I flippen’ love this book. As a professional chef I love the recipes and how thoughtful and mouth-watering they are but more importantly I enjoy David Chang’s candidness. It feels like you’re listening to a friend sit down and have a chat about their life with you. He deserves all the accolades and attention he’s received, even if he’s humble about it. Love your work mate!

3 persone l'hanno trovato utile

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Big Splash

Interesting recipes and great story of building a restaurant business

Recensito nel Regno Unito il 9 marzo 2019

Acquisto verificato

I bought the book originally as it was recommended by a recipe for beef ribs done using sous vide and followed by a BBQ ...all done with a Korean marinade. I was intrigued and found that there were many other delicious recipes with an Asian flavour. I was surprised to find in the book the difficulties that the author had in building his restaurant business ...the challenges, the way he overcame them etc. A really good book that I highly recommend.

7 persone l'hanno trovato utile

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Momofuku: A Cookbook (English Edition) Formato Kindle

Descrizione prodotto

Recensione

L'autore

Recensione

Descrizione del libro

Estratto. © Riproduzione autorizzata. Diritti riservati.

Dettagli prodotto

Informazioni sugli autori

David Chang

Peter Meehan

Peter Meehan

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