Momofuku

David Chang
Peter Meehan

$60

In stock

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is, ‘bad pseudo-fusion cuisine’! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang’s Momofuku is a stunning, no-holds barred, debut.

$60

In stock

ISBN – 9781906650353
Publisher – Bloomsbury Publishing Plc
Format – Hardback
Publication Date – 10/01/2010
Dimensions – 259mm X 210mm
Categories – Cookbooks

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David Chang
Cooking at Home Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave): a Cookbook

The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
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David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
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From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging–like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
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It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

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