Momofuku

Product Information

Murai, Shusuke (22 August 2016). "Cup Noodles slurping strong, 45 years on". The Japan Times Online . Retrieved February 4, 2020. If you are looking for a book full of recipes - this delivers. But Chang takes you through his story and reveals the process and journey he took to not just cook but to understand. From his journey to find the perfect ramen to his story of finding the secret to cooking the perfect steamed buns for his famous steamed pork buns...you actually read through the book and the stories spur you on to try the recipes. a b c "What's the story behind instant ramen noodles – and how did post-war America influence their invention?". South China Morning Post. 2020-04-01 . Retrieved 2022-02-13.

On April 8, 2008, a ramen summit was held in Osaka and a bronze statue of Ando was unveiled at the Momofuku Ando Instant Ramen Museum in Ikeda, Osaka Prefecture [17] The statue depicts Ando standing atop a base resembling a noodle container while holding a noodle cup container in his right hand. Yasuhiro Nakasone (former Prime Minister of Japan) and Masako Ando (Ando's wife) attended the unveiling ceremony. The breathless hype is true.Hisfood is as good and as exciting as everyone says it is. David Chang has opened up a new direction in dining and cooking. With his troika of Momofukus, he changed the whole game. Scary-smart, funny, and ambitious,thewildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” – New York Times His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe) With Japan still suffering from a shortage of food in the post-war era, the Ministry of Health tried to encourage people to eat bread made from wheat flour that was supplied by the United States. Ando wondered why bread was recommended instead of noodles, which were more familiar to the Japanese. The Ministry's response was that noodle companies were too small and unstable to satisfy supply needs, so Ando decided to develop the production of noodles by himself. The experience convinced him that "Peace will come to the world when the people have enough to eat." [7]

About the contributors

Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang.” – Newsday The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about…and an intense, passionate narrative by Meehan that captures the distinctive nature of this unusual chef.” –Michael Ruhlman a b c Hevesi, Dennis (2007-01-09). "Momofuku Ando, 96, Dies; Invented Instant Ramen". The New York Times. But I think i can do some. I'm going to try, at least. The Momofuku Cookbook is three things, primarily. It's a coffeetable book, for sure. The photos are beautiful, absolutely gorgeous food porn. It's also a cookbook, which, to my eye, seems thorough and comprehensive. 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. It's nothing compared to the Thomas Keller impossible recipes from his French Laundry cookbook. But, third, the Momofuku book is a narrative of the rise of David Chang. Chang gets the proper humble but arrogant narrative voice to drive his story forward, and, having eaten at all of his recipes, he deserves some of the arrogance. Momofuku Ando, 96; inventor's Cup Noodle became an instant hit". Los Angeles Times. 2007-01-07 . Retrieved 25 June 2021.

With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen. Ando was born Go Pek-Hok ( Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok) in 1910 into a wealthy family of Hoklo Chinese ethnicity in Chiayi County, when the island of Taiwan was under Japanese colonial rule. He was raised by his grandparents within the city walls of Tainan following the deaths of his parents. [3] His grandparents owned a small textiles store, which inspired him, at the age of 22, to start his own textiles company, using 190,000 yuan, in Tōa-tiū-tiâⁿ, Taipei. T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press a b c 速食麵之父 吳百福病逝. Liberty Times (in Chinese). 2007-01-07. Archived from the original on 2007-01-09.

GROUP DINING

Chang and Peter Meehan marvelously retell the opening of Chang's restaurants. The narrative is honest and raw, no hiding behind their successes and highlighting the hardships and failures. Reading of his difficulties, made me appreciate his food and his work more. Some of my aforementioned friends in my Facebook food group complained that his ramen at the Noodle Bar was not "authentic enough." But now that I have read the book and experienced his thought process into creating his signature ramen, I see that my friends are missing the point too. Ramen (not the instant kind) is a regional soup dish as diverse as American BBQ. So faced with the prospect that he had no access to real katsuobushi bonito that is not the pre-shaved kind that comes in a bag unless he was willing to have it shipped via Fedex from Japan, he had to look for some alternative ingredient to give the broth a smoky flavor. So he came up with using American bacon. THAT is his brilliance as a chef. He made his ramen his own, making a regional American ramen that can stand up equally to Japanese regional varieties. I believe the quality speaks for itself judging by the success of his restaurants in the cutthroat restaurant world that is NY City. I will set aside a Saturday in the near future and make his ramen with all of its' components. Really looking forward to it. Man, social media's emphasis on personal branding and FoodTV's invention of the celebrity chef has killed cookbooks. Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front. Inside, it’s what we’ve all been waiting for: some good, solid time with Chang in his element…and a peek into the philosophy that helped make him one of the most sought-after chefs in the country without any help from the Food Network.” – Manhattan magazine