By no means before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-triumphing restaurants of the same name in new york city (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in the us and beyond together with his use of ambitious Asian flavors and impeccable ingredients, his mastery of the common-or-garden ramen noodle, and his thorough devotion to red meat.
Chang relays with candor the story of his unwitting rise to superstardom, which, even though wracked with mishaps, took place at mild pace. And the dishes shared in this e book are coveted by means of all who have dined—or yearned to—at any Momofuku vicinity (sure, the beef buns are here). this is a ought to-study for every person who surely enjoys food.