Momofuku

There has never been a phenomenon like Momofuku before. It was once an unrecognizable word, but it is now synonymous with the award-winning Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar restaurants in New York City, Toronto, and Sydney. Chef David Chang has single-handedly revolutionized cooking in America and around the world with his use of bold Asian flavors and impeccable ingredients, mastery of the humble ramen noodle, and unwavering devotion to pork.

Chang tells the story of his unintentional rise to superstardom, which, while fraught with hiccups, happened at breakneck speed. And the recipes in this book are coveted by anyone who has dined — or wished to dine — at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who is passionate about food. Momofuku makes for great reading as well as fantastic culinary inspiration, with the occasional curse word and unrivaled honesty. Delicious recipes for Bo ssäm, Ko egg, and even Brussel sprouts with kimchi are sprinkled among the humorous tales of Chang's beginnings.

View Details: amazon.com/dp/030745195X