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]
Contents
[edit]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
[edit]References
[edit]- ^ Rao, Tejal (2017-03-17). "Behind Lucky Peach's Closing, Colliding Visions". The New York Times. ISSN 0362-4331. Retrieved 2017-04-10.
- ^ 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.
- ^ Bonisteel, Sara (4 November 2009). "'Momofuku' - Cookbook Spotlight". Slashfood. AOL Inc. Retrieved 20 April 2010.
- ^ "Asian-Inspired Meal from Superstar Chef". CBS News. New York, New York: CBS. 12 December 2009. Retrieved 21 April 2010.
- ^ a b Rao, Tejal (15 October 2009). "A Book That Causes Noodle Cravings". The Atlantic. Washington, DC: The Atlantic Monthly Group. Retrieved 21 April 2010.
- ^ 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.