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Momofuku by David Chang and Peter Meehan

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Notes about this book

  • Eat Your Books

    See Eat Me Daily's review of this cookbook. They also selected it as one of the Best Cookbooks of 2009.

    This cookbook was listed in Cooking With Amy's Best Cookbooks of 2009.

  • robinorig on February 09, 2010

    I've been to the original Momofuku and the accolades are well deserved. Very creative and ingenious. The book proves the amount of care, thought and creativity going into the food. Incredible! Plus a good read!

  • kimoeats on January 14, 2010

    Flavor feels like Asia......what noodle soups should taste like.....easy to understand and follow....

Notes about Recipes in this book

  • Roasted sweet summer corn with miso butter, bacon & roasted onions

    • twoyolks on September 19, 2013

      The miso gave the corn a weird butterscotch flavor which overpowered every other flavor.

    • bgood on November 06, 2010

      Tasty but a lot of work. Frozen corn poached in butter and miso is also very good.

  • Fried (or roasted) Brussels sprouts with fish sauce vinaigrette

    • adrienneyoung on November 03, 2013

      Very delicious. Fiddly, but worth it.

  • Fried (or roasted) cauliflower with fish sauce vinaigrette

    • bgood on January 27, 2011

      Puffed rice is optional. Vinaigrette is delicious, needs to sit for at least 1/2 hour.

  • Bo ssäm

    • Rinshin on April 29, 2014

      Very good recipe. I used 1/3 of pork recipe ingredients and found that I need to perhaps cut back further on salt for brining even though I used only 1/3 amount or amount of time brined. It says 6 hours brining or overnight and I think that's the key. Don't brine longer than this. I brined for about 18 hours and it was too much - made for too salty of pork on surface. This recipe is very, very simple and it really makes great party dish. Instead of using rice as accompaniment, I think glass noodles will work really well here too. I had been skeptical of David Chang's recipes, but I am beginning to turn around now. I have made 4 components for bo ssam and they have been very successful.

    • AmyR on May 21, 2011

      This & the other ssam recipes make a great party dish.

  • Ginger scallion sauce

    • Rinshin on April 29, 2014

      I made this for serving bo ssam. Very good taste. The ginger I used was a bit hot although it was a new spring ginger and I had to let it sit for about 6 hours for the taste to meld and mellow. I can see using this sauce for noodle as was recommended. I have my favorite one of this that uses smoking hot oil to make this and although I prefer that one for most things, this one is very nice for chilled noodles land bo ssam. I may include garlic next time too.

  • Quick-pickled cucumbers

    • Rinshin on April 29, 2014

      There are so many Asian cucumber salad types and although this was not in the league of the best, it was simple and works great for it's own purpose. I thought it was a clever idea to use both salt and sugar initially for cucumber slices. Most recipes use salt first and squeeze liquid out. You can certainly dress this recipe up with sesame oil, vinegar, etc.

  • Ssäm sauce

    • Rinshin on April 29, 2014

      I love this! I can see this being used as sauces and dipping sauces including tacos! Yes, Asian/Mexican tacos. This will be great too as sauce for fried eggs. Over chilled tofu. Over chilled and sliced chicken. Great versatility.

  • Ginger scallion noodles

    • Rinshin on May 01, 2014

      I normally love all sorts of chilled Asian noodles esp Japanese. When the weather warms up I have to have chilled ramen. I love ginger scallion sauce but did not like it used with noodles like this. Greasy mouthfeel and not much taste coming through. I plan on making the sauce for other uses but will not be using it exactly like this.

  • Fish sauce vinaigrette

    • AmyR on May 21, 2011

      Great on roast veggies, plain rice, etc.

    • meggan on October 25, 2012

      Very good but very salty so use sparingly.

  • Fried chicken

    • AmyR on May 21, 2011

      So delicious! This recipe requires advance planning (overnight brine, pre-cooking, etc.) but none of the steps are very difficult and this makes fried chicken doable for company since the final fry doesn't take long.

  • Momofuku shortcakes

    • AmyR on May 21, 2011

      The saltiness of these shortcakes is unexpected and perfect with fresh strawberries & other sweet/tart fruit.

  • Xo with long beans (or green, wax or purple beans)

    • meggan on May 13, 2013

      The thing is - long beans have a really weird texture. They squeak against your teeth. I admittedly used a jarred XO sauce that I love ( from YS Gourmet ) and cavalierly threw in some soy and and butter but really I would rather just eat the sauce with something else. Maybe bok choy?

  • Momofuku pork buns

    • fprincess on May 29, 2013

      I used a 4-lb pork belly . I realize that the online recipe that I used (from epicurious) differs from the book in several respects. First, in the online recipe the belly is brined for 12 hours (instead of being dry-cured). It is roasted at low temperature first, and high temperature at the end. Despite these differences, I got an outstanding result. I did not attempt making the buns so I used high-quality dinner rolls from a local bakery. I served them with the quick-pickled cucumber from the book, chives instead of scallions, and hoisin sauce. Absolutely delightful. This is a great recipe because it can be prepared in advance and reheated as needed. Photos here: http://forums.egullet.org/topic/129936-cooking-with-the-momofuku-cookbook/?p=1878658

  • Pan-roasted asparagus with poached egg & miso butter

    • meggan on October 25, 2012

      This is heavenly and super rich.

  • Shaved foie gras with lychee & pine nut brittle

    • mziech on August 26, 2012

      Excellent dessert. Easy to make when using store bought foie gras. If making your own foie gras tourchon it will take several days. Nice combination of favors, savoury/sweet.

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Reviews about this book

  • Food52 by David Kamp

    The 2010 Piglet Tournament of Cookbooks vs. Francis Mallmann & Peter Kaminsky's Seven Fires

    Full review
  • Food52 by Ed Levine

    The 2010 Piglet Tournament of Cookbooks vs. Donald Link's Real Cajun

    Full review
  • Food52 by Kim Sunee

    The 2010 Piglet Tournament of Cookbooks winner vs. The Lee Bros. Simple Fresh Southern

    Full review
  • Fine Cooking

    Best yet, this 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.

    Full review
  • ISBN 10 030745195X
  • ISBN 13 9780307451958
  • Linked ISBNs
  • Published Nov 15 2009
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

The Wall Street Journal says: "Chef David Chang's first cookbook is long, laced with profanity and full of complicated, labor-intensive recipes... In food circles, it's one of the most highly anticipated books of the year."

David Chang is the hottest chef in America, and Momofuku is the book that shares his 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.

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. 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.

“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



Other cookbooks by this author

Momofuku

Member Rating

Average rating of 4.5 by 21 people