The narrative is honest and raw, no hiding behind their successes and highlighting the hardships and failures.

Each recipe comes with a couple paragraphs of introduction, as is the style these days, but this one tends to feel a little more involved. There are several places where Chang really goes into incredible detail in tutorials so that even if you've never tried what he's doing, and never even considered trying it before, you'd have a tough time not doing it right if you follow his careful instructions.

It is the voice of a New Yorker, in my mind, in some of the better ways it can be: A voice that’s eaten a bunch of well-made foods from varying cultures, a voice that confronts questions of “authentic ethnicity”. I have yet to try to cook out of it, but reading through a lot of recipes it seems that you need only to have the will and drive to actually try things. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut. Here's my problem with this book: it's just fucking profoundly beautiful, food-wise but also almost entirely useless to me, as a home cookbook, considering the difficulty of preparing most of this stuff at home.

Finally, another impressive thing in this cookbooks is the way how detailed is the journey of David Chang. I can imagine he's extremely difficult to work with, and his references to frequenting strip clubs made me think that he's likely a bit of a tool at times, but I have no doubt in his brilliance as a chef and innovator. I binge-watched his Bourdain-narrated PBS series "Mind of a Chef" in a manner of days last month, and it blew my mind. My awe and respect for David Chang started when I transitioned into the food science industry and began watching PBS's Mind of a Chef program.If you would like to book a table with us, as ever, you can do so through Tock : hope to see you at the restaurant soon. I personally completed several recipes and by following the steps as directed, the dishes were delicious. tablespoons into a bowl of hot noodles-lo mein, rice noodles, Shanghai thick noodles-and you're in business. 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. And yes, I know I name-dropped Wolfgang Puck in that last paragraph, because that’s a part of David’s voice as well.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. Or he has a recipe for watermelon geleé for topping oysters…because he was going to make consommé, and the tub got put in the fridge instead of the freezer, and the restaurant had to roll with it.But the bit where he was like "if a Vietnamese family doesn't have a jar of fish sauce vinaigrette in the fridge then something is wrong" set my eyebrow twitching (first, maybe we don't want a jar of stale sauce to stink up the fridge, maybe we mix a fresh batch every time we need some. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. That he ended up having to go with a completely different take, by exploring ingredients and ideas, and focusing on making them appealing. Es un libro pensado para cualquier amante de la gastronomía, amateur o experto, bien escrito, con lindas fotos y lleno de inspiración.