Book - 2009
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Random House, Inc.

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning 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 America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

Baker & Taylor
Offers recipes for a variety of dishes from the author's Momofuku restaurant, including quick pickled dishes, one-pan vegetable sautes, flavorful soups, and a myriad pork dishes, all accompanied by 150 full-color photographs.

& Taylor

A master selected Best Chef: New York City 2008 by the James Beard Foundation offers recipes for his quick pickled dishes, one-pan vegetable sautés, intensely flavorful soups, and a myriad pork dishes (including his Momofuku Noodle Bar's famous pork buns), all accompanied by 150 full-color photos.

Publisher: New York : Clarkson Potter, 2009
Edition: First edition
ISBN: 9780307451958
Branch Call Number: 641.595 CHANG
Characteristics: 303 pages : color illustrations ; 26 cm
Additional Contributors: Meehan, Peter 1977-
Notes: Includes index


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Sep 14, 2012

If you want to fix modern food from scratch that is of high quality then this is a great book. It also goes into extreme depth with the recipes and no doubt these recipes are what is served in NYC. The author doesn't care if you sub in pre-made noodles or other things shoot your at home right? The book takes a memoir approach to telling the story of how one man set up his restaurants. As for the cursing? David is just being himself.

Jun 29, 2012

Most of the recipes are overly complicated given the final results. This book is overrated, just like the restaurant.

Mar 07, 2012

Ehhh...not so much!!! They're too cool for school.

Aug 31, 2011

Maybe Colleen read the foreword and was put off by the number of plain English F-bombs. The foreword also states that while the term 'Momofuku' means 'lucky peach', David Chang likes that it sounds offensive in English.

This is an interesting book but if you object to coarse language, you will be offended by it.

May 10, 2011

Oh, honest to G-d. People are so quick to take offense to anything these days, aren't they?

Colleen, read this link:

It's about David Chang, the chef who opened the Momofuku restaurants. Momofuku is also the 1st name of the man who invented ramen noodles.

And FYI, Colleen, from friends in NYC--who've been to the restaurants--it's pronounced Mo-mo-foo-koo, not the way you immediately concluded.

Relax and chill out. Maybe go to Momofuku for some great food.

May 09, 2011

If only foreign people had the good sense to alter their native languages so as not to offend overly sensitive Americans.

Apr 22, 2010

Is it not possible to write a COOKBOOK with out use of the offensive "f" word? What is the point of having an editor if he can't edit out the foul language? The recipes may be wonderful, but who wants to eat something that comes out of a mouth like that?


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Dec 31, 2014

andrearodgers7 thinks this title is suitable for 18 years and over


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