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.

Binding Type: Hardcover
Publisher: Clarkson Potter Publishers
Published: 10/27/2009
ISBN: 9780307451958
Pages: 303
Weight: 2.78lbs
Size: 10.24h x 8.28w x 1.02d
Award: James Beard Foundation Book Awards - Nominee

Review Citations: 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