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The highly anticipated first cookbook from the hottest, most respected culinary star today, "Momofuku" sheds light on the phenomenon of Chang's food and his four wildly popular restaurants. Happy surprise, the writing is engaging, the recipes are exhilarating and the whole feel of the book is one of giddy rebellion. If the point is to continue to promote that all Asians are the same, maybe the chef needs to rethink his origins. Like his restaurants, the book’s generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Chang's writing leaves a little to be desired and there are some editing quirks, but he and Meehan have more than made up for that with Lucky Peach.

tablespoons into a bowl of hot noodles-lo mein, rice noodles, Shanghai thick noodles-and you're in business. The idea to use the rich salty/smoky flavor of bacon to emulate bonito (dried fish flake) used in dashi to make a uniquely american take on a japanese mother sauce is emblematic of his ability to take what is great about the flavors of a classic dish and recreate that using surprising elements from the culinary palate. The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. The narrative is honest and raw, no hiding behind their successes and highlighting the hardships and failures. 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.Filled with 150 gorgeous, full-color photos and an incredible narrative, this book is a treat for the eye, mind, and palate. One noodle dish was actually vegan, and some of the recipes might be adaptable without dairy or meat. Thank you, as always, for reading this, and for your support and comments: I love hearing from you so please, don’t be shy. Momofuko (literally "lucky peach" in Japanese) first opened in 2003 as a modest First Avenue noodle bar.

The recipe teaches you about prep work, about trying to meet people’s expectations, and the difficulty of exploring your own techniques in the face of so much information and tradition.Our very first cookbook, Momofuku Milk Bar, offers a revealing look at the recipes and culture that make Milk Bar unique. VERDICT Fans of Chang's restaurants will be happy to see recipes for signature dishes like ramen, pork buns, and bo ssäm (a ten-pound pork butt). Tiene buenas historias que hablan sobre platos legendario y la creación de un restaurante y tiene recetas simples pero alucinantes. The first half of the book mostly featured basic Korean/Japanese fusion stuff that many of us have done before, like pickled vegetables, ginger dipping sauce, etc.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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