Momofuku

Product Information

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.

Momofuku Ando, 96; inventor's Cup Noodle became an instant hit". Los Angeles Times. 2007-01-07 . Retrieved 25 June 2021.

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.” 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 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

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. I'm burned out by the "let me brag about how amazing I am while making constant snarky comments about everything that doesn't live up to my personal vision....oh, and here are some recipes that may or may not be what my restaurant serves -- not that most of you will ever know for sure because you're not influential enough to get a reservation -- and, BTW, these recipes may or may not have been properly tested for a home kitchen." If you want to write a memoir, write a memoir. If you want to write a cookbook, write a cookbook. Bonus: you might sell two books instead of one. This trying to kludge the two together thing, though, has resulted in a flood of books that are unusable, annoying half-ass cookbooks and insufferable, obnoxious half-ass memoirs. Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1sted.). New York: Clarkson Potter. p.28. ISBN 978-0-307-45195-8.

RESTAURANTS

Yes, I just read a cookbook cover to cover. Yes, it's crazy. Yeah, I don't think I have the cooking ability to do all the recipes. 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. Some reviewers complained that the recipes take too long and make too many servings. If they actually read the book, it says right there that it makes a lot, but that's because he cannot reduce the recipe further down as the results would not be the same and/or why would you take 9+ hours to make (for example) the ramen broth for 4-6 servings? He tells you right there how long it will keep in the fridge and freezer. (For me personally, I have a pressure canner, so I will can the broth to store on a shelf for up to a year.) I think those reviewers are missing the point. This is not a "David Chang Cooks at Home" cookbook. It is a book of recipes from his restaurants, meaning some recipes will take time, and some recipes cannot be reduced down further than the way he published it unless you don't want to experience the recipe as it was intended to come out. His thought process of presenting the recipes as they appear in the book is all there, if you bother to read it. And he also tells you when you might want to skip a recipe altogether and just buy the stuff from the Asian market (like noodles or buns). The recipes are there for the really adventurous home cooks. The breathless hype is true.Hisfood 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,thewildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain I bought Momofuku a few weeks ago, after I heard an interview with the author on NPR. Coincidentally, my eleven year old daughter and I are going through a Ramen Noodles craze, inspired by Hayao Miyazaki's films (the grandfather in Whisper of the Heart serves noodles to the young ones when in distress; and in Ponyo the mom makes noodles look like magic).

The name of the Momofuku restaurants in the United States alludes to Momofuku Ando. [20] Honors [ edit ] Inspiring and ingenious, but whenever he tries to talk about Asian stuffs (esp Vietnamese stuffs) I had to roll my eyes. He can try to make fusion and Asian inspired American food all he likes but the pretense that he understands Asian food culture is too much. The bit where he trash talked his mom's fridge kimchi was hard to read, but I don't think I could comment on that bc my mom doesn't make kimchi. But the bit where he was like "if a Vietnamese family doesn't have a jar of fish sauce vinaigrette in the fridge then something is wrong" set my eyebrow twitching (first, maybe we don't want a jar of stale sauce to stink up the fridge, maybe we mix a fresh batch every time we need some. Maybe there are different proportions of ingredients and we adjust each batch to the dish. Also, just fundamental non comprehension of difference in northern and southern Vietnamese cooking.) The pompously named "xo sauce" is something we call in Vietnamese mắm kho quẹt, aka caramel porks but with extra salty sauce and pork scraps to stretch a meal. Don't get me started on "oriental sauce" and how uncharacteristically lazy and flippant that is. If the point is to continue to promote that all Asians are the same, maybe the chef needs to rethink his origins. 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.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. With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen.