And the dishes shared in this book are coveted by all who've dinedor yearned toat any Momofuku location (yes, the pork buns are here). The partnership with Peter Meehan gives Momofuku the feel of two guys talking over a couple of beers. David Chang is a Michelin-starred chef working predominantly in New York City, and this cookbook is of the recipes he used in his restaurants.

This is more than a book about food - it's about having a passion for something, working hard at it, and disregarding social expectations. It's given me a look behind the kitchen that shows like No Reservations don't give and shows like Top Chef give poorly. While some of the recipes are very involved and require some real dedication (Chang even admits that some are honestly crazy to attempt in a home kitchen, but shares the info anyway, which I find endearing), others couldn't be easier or would be easy enough to attempt with a little extra effort. Another lesson that David Chang teaches you is how important is the quality of ingredient that you use, and the impact that it has in the final result of a recipe.It's done in a tone that makes you a co-conspirator in his great food bamboozle and it's genuinely entertaining.

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. You could stuff these light fluffy rolls with your own choice of filling, but the pork and condiments given here would be a winning combination. Now that my professional focus has shifted to vegetable cookery, I find little reason to prepare pork using this method.Thank you, as always, for reading this, and for your support and comments: I love hearing from you so please, don’t be shy. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days. The reviews are sponsored; the resulting articles are unbiased, and the opinions expressed are my own.

It’s the perfect balance between the philosophy of Chang’s food and the recipes themselves that make Momofuku such an engrossing book. 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.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. This is food that people want to eat, food that draws people in with something like a nice, easy butter, gently flavoured with bay or a simple bowl of ramen, and then challenges them to debone an entire chicken, roll is up with transglutaminase and serve it as a pan roasted ‘brick’, or to take on Momofuku’s famous steamed pork buns, where patience, practice and technique are everything. Here's my problem with this book: it's just fucking profoundly beautiful, food-wise but also almost entirely useless to me, as a home cookbook, considering the difficulty of preparing most of this stuff at home. We’ve talked before about how we review Cookbooks, so let’s not waste time repeating it(a thing I do later in this post, because I have little-to-no internal consistency) , and instead give a solid summary of the book before we tear it apart and analyze it. I personally completed several recipes and by following the steps as directed, the dishes were delicious.