The story and recipes behind the tiny New York noodle bar that changed American restaurant food
A noodle bar that became a legend
In 2004 David Chang opened Momofuku Noodle Bar, a small counter in New York's East Village, and it grew into one of the most influential restaurant groups in America. Written with food journalist Peter Meehan, this cookbook mixes his candid, funny story with recipes for the dishes that made the restaurants famous, from pork buns and ramen to slow-roasted pork shoulder.
Who will enjoy it
Adventurous home cooks, restaurant lovers and anyone who enjoys food writing with attitude.
What you will get
An entertaining mix of restaurant memoir and ambitious recipes, with vivid photographs, honest stories of failure and success, and dishes worth a weekend project.
Momofuku Facts: Pages, Genre and Setting
Genre
Nonfiction · Cookbook · Restaurant · Asian American
Length
304 pages · ≈ 9 h
More about this book
David Chang trained in classic kitchens, worked in Japan and dreamed of opening a simple noodle shop. In 2004 he did, in a narrow room in New York's East Village, and for months it struggled. Then the cooking got bolder, the menu loosened up, and the steamed pork buns and bowls of ramen started drawing crowds. Ssäm Bar and the tiny tasting-menu restaurant Ko followed.
The book, written with journalist Peter Meehan, tells that story in a frank, funny voice, including the mistakes, the arguments and the long nights. Between the chapters come the recipes the restaurants became known for: the pork belly buns, Momofuku ramen with its rich broth, roasted rice cakes, quick pickles, ginger scallion sauce and the slow-roasted pork shoulder served whole for a group. Some recipes are simple and weeknight friendly, while others take several days and restaurant-level patience. Large color photographs show the food, the kitchens and the cooks at work.
Bold, irreverent and inspiring even if you only cook a few dishes. About 304 pages in hardcover, and a James Beard award nominee.
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