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Clarkson Potter Publishers

Momofuku: A Cookbook

Momofuku: A Cookbook

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With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.

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 (Momofuku Noodle Bar, Ss m Bar, Ko, M P che, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

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.

Author: David Chang, Peter Meehan
Publisher: Clarkson Potter Publishers
Published: 10/27/2009
Pages: 304
Binding Type: Hardcover
Weight: 2.78lbs
Size: 10.24h x 8.28w x 1.02d
ISBN: 9780307451958
Award: James Beard Foundation Book Awards - Nominee

Review Citation(s):
Publishers Weekly 08/17/2009 pg. 58
Library Journal 09/15/2009 pg. 73
Publishers Weekly Best Books 11/02/2009 pg. 29
New York Times Book Review 12/06/2009 pg. 32
Entertainment Weekly 12/11/2009 pg. 119

About the Author
David Chang is the chef and founder of Momofuku. Since opening Momofuku Noodle Bar in New York City in 2004, he has been honored with six James Beard Awards, including Outstanding Chef, and has been recognized as a Time 100 honoree. His cookbook, Momofuku, is a New York Times bestseller. In 2018, David founded Majordomo Media and launched The Dave Chang Show podcast. He is the host of two Netflix original documentary series, Ugly Delicious and Breakfast, Lunch & Dinner.

Peter Meehan has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books.
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