A master selected Best Chef: New York City 2008 by the James Beard Foundation offers recipes for his quick pickled dishes, one-pan vegetable sautes, intensely flavorful soups, and a myriad pork dishes (including his Momofuku Noodle Bar's famous pork buns), all accompanied by 150 full-color photos.
Offers recipes for a variety of dishes from the author's Momofuku restaurant, including quick pickled dishes, one-pan vegetable sautes, flavorful soups, and a myriad pork dishes, all accompanied by 150 full-color photographs.
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, Ssäm Bar, Ko, Má Pêche, 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.
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