Never before has there been a phenomenon like Momofuku.
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipesAlready a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisationThat it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is Bad pseudo-fusion cuisine The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessibleBacked by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chan s Momofuku is a stunning, no-holds barred, debut.
A heady, confrontational, passionate chef, David Chang has already scooped two Michelin stars and is the owner of four hugely successful restaurants that are rapidly redesigning the culinary landscape of Manhattan (and beyond) to vast critical acclaim. Chang's reputation around the world already precedes him as an uncompromisingly talented chef who has a simple mantra of serving urban, inventive fusion food. A seemingly unstoppable force in the culinary world, Chang brings us gritty and exhilarating recipes in Momofuku. The first Australian Momofuku restaurant just opened in Sydney.
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