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Download ebook MOMOFUKU


With two hundred,000+ copies in print, this new york times bestseller stocks the tale and the recipes at the back of the chef and delicacies that modified the current-day culinary landscape.

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.

About the Author

DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, and Nishi, all located in New York City; CCDC in Washington, DC; Nikai, Daishō, and Shōtō in Toronto; and Seiōbo in Sydney.
He has been named a
 Food & Wine Best New Chef, aGQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book. 

PETER MEEHAN has written for the New York TimesSaveur, and Travel + Leisure and has collaborated on several books.
I've made a few of the recipes form this book; pork buns, scallions and ginger sauce, and tare sauce for chicken wings. I've had various degrees of success. This book is great for the story that Chang tells. Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire. I thought the recipes were written very well. There are some things that are a little bit difficult to understand. I still don't understand his process of cold smoking indoors. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. Not always. I'm still not sure why he decided to use usukuchi over regular soy sauce. I'm guessing its due to the saltiness of the soy sauce and/or the color. I'm sure there is another characteristic that he likes as well. Some of the recipes are deceptively simple! His pork belly recipe literally have only 3 ingredients: pork belly, sugar and salt. The result is mind glowingly good. This book will make you feel and look like a genius!-William Shelly
This is a good book for changs food. His recipes are good and pretty easy to make. He gives a small description of some of the items he makes. i haven't eaten at his place but these dishes taste good. I've tweaked out some recipes like his ramen broth and it was good. Somethings can be skipped or done differently but I understand it's his way or making his dishes.-Elias Vina
Momofuku is a gorgeous book but a beautiful philosophy of cooking. David Chang takes you into his world to give you insight on what ramen means to him. However, the book is far from just a ramen book. He gives classy but warming recipes, often enough using the basic ramen broth, and generally just makes you want to get off your computer and cook! The first recipe I used was the ramen brother, which took me six hours but in no way disappointed. I will definitely be cooking that one again.-Mackenzie


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