Momofuku

Few restaurants have seized center stage on the New York food scene as dramatically as David Chang’s Momofuku. Beginning with the opening of Momofuku Noodle Bar in 2004, Chang created a series of restaurants that simultaneously respected and transform traditional cuisines and dishes.

In this book, Chang shares the story behind Momofuku’s seeminly rapid success. He refuses to sugarcoat the often difficult world of running a restaurant, relating the story with his trademark blend of outspokenness, wit, profanity, and above all, passionate dedication to delicious and innovative food.

That dedication shines through in the recipes, many of which will be familiar to anyone who has dined at a Momofuku restaurant: the pork buns, ramen, and bo ssam are all here. There ambitious undertakings (48-hour short rib with braised daikon, Pickled carrot and mustard seeds, fluke with buttermilk, soy and poppy seeds) along with dead-simple ideas (ginger-scallion sauce and fish-sauce vinaigrette, miso butter, and dozens of quick pickles).

This book is important reading for anyone interested in the story behind a legendary chef and restaurant, along with exploring food that both respects tradition and advances it forward.

Hardcover. Color photographs throughout.