About David Chang
David Chang (pictured) is the chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book.
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. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
"The 32-year-old wunderchef of Momofuku Noodle Bar and three other acclaimed New York restaurants has won every conceivable culinary prize... And he has subsequently been profiled by every self-respecting New York and national publication."
--The Washington Post
Co author Peter Meehan has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books.
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The Wall Street Journal says: "Chef David Chang's first cookbook is long, laced with profanity and full of complicated, labor-intensive recipes... In food circles, it's one of the most highly anticipated books of the year." Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. 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. More...
What the Professionals Say...
Photograph of the Chambers Hotel, Where David Chang's new Má Pêche Restaurant will be located (left).
“David Chang is magical--that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent--and also a great guy.”
“The breathless hype is true. His food 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, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.”
“As a food professional I am always on the look out for the new, the different, and the delicious. It was with great pleasure that one day I tasted David Chang’s pork buns at Momofuku. Since then, I have sampled almost all of his delectable creations and I am so pleased that I finally have a book of recipes that will allow me to try to emulate them at home.”
Quick Salt Pickles
A recipe almost seems excessive for these types of quickly made salt-and-sugar pickles, because the technique for making them is so simple: Sprinkle some thinly sliced vegetables with a 3:1 mix of sugar to kosher salt and toss. Ten to 20 minutes later, they’re ready to eat. The resulting pickles have a fresh snap.
QUICK SALT PICKLES, MASTER RECIPE
Makes About 2 Cups
Halve or double the recipe as needed.
1. Combine the vegetable with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.
2. Taste: if the pickles are too sweet or too salty, put them into a colander, rinse off the seasoning, and dry in a kitchen towel. Taste again and add more sugar or salt as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.
- Vegetable, prepared as indicated
- 1 tablespoon sugar, or more to taste
- 1 teaspoon kosher salt, or more to taste
Quick-Pickled Cucumbers: 2 meaty Kirby cucumbers, cut into 1⁄8-inch-thick disks.
Quick-Pickled Radishes: 1 bunch radishes (breakfast radishes, icicle radishes, and the like), well scrubbed and cut into thin wedges through the root end.
Quick-Pickled Daikon: 1 large or 3 small daikon radishes, peeled and cut into very, very thin slices.
Copyright © 2009 by David Chang. Reprinted from Momofuku with permission from Clarkson Potter, a division of Random House, Inc.
Other cookbooks by Co author Peter Meehan:
Also available in hardcover, How I Learned To Cook Culinary Educations from the World's Greatest Chefs.