Momofuku (cookbook)

Momofuku (ISBN 030745195X) is a cookbook by the American chef David Chang, the New York Times food writer Peter Meehan, and Chris Ying, who was the editor-in-chief of the food quarterly Lucky Peach. It was published in 2009.[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 sharing the name Momofuku.[2][3][4] The book is illustrated by the photo journalist Gabriele Stabile with images of the dishes and 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. Archived from the original on 19 January 2013. Retrieved 21 April 2010.
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