Momofuku (cookbook)

Momofuku (ISBN 030745195X) is a cookbook by American chef David Chang, The New York Times food writer Peter Meehan and Chris Ying, who was the editor-in-chief of food quarterly Lucky Peach.[1]

Momofuku

Contents

In addition to describing unique Asian-American recipes centered on the ramen noodle, the book tells the story of launching Chang's popular New York City restaurants of the same name.[2][3][4] The book is illustrated by photo journalist Gabriele Stabile with images of the dishes and the scenes of the chef and staff in the restaurants.[5]

The book has three chapters, modelled around each of Momofuku's New York City restaurants: Noodle Bar, Ssam Bar, and Ko, with recipes and stories based around each topic.[5] When writing about the recipes, Chang credits the team of people who actually developed them.[6]

See also

References
  1. Rao, Tejal (2017-03-17). "Behind Lucky Peach's Closing, Colliding Visions". The New York Times. ISSN 0362-4331. Retrieved 2017-04-10.
  2. McClaughlin, Katy (23 October 2009). "Recipe for an Outrageous Cookbook". The Wall Street Journal. New York, New York: Dow Jones & Company, Inc. pp. W4. Retrieved 20 April 2010.
  3. Bonisteel, Sara (4 November 2009). "'Momofuku' - Cookbook Spotlight". Slashfood. AOL Inc. Retrieved 20 April 2010.
  4. "Asian-Inspired Meal from Superstar Chef". CBS News. New York, New York: CBS. 12 December 2009. Retrieved 21 April 2010.
  5. Rao, Tejal (15 October 2009). "A Book That Causes Noodle Cravings". The Atlantic. Washington, DC: The Atlantic Monthly Group. Retrieved 21 April 2010.
  6. Galarneau, Andrew Z. (4 November 2009). "A surprisingly honest restaurant cookbook". The Buffalo News. Buffalo, New York: The Buffalo News. Archived from the original on 19 January 2013. Retrieved 21 April 2010.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.