Momofuku by David Chang and Peter Meehan
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, 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.
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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