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Momofuku [Englisch] [Gebundene Ausgabe]

David Chang , Peter Meehan
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Kurzbeschreibung

27. Oktober 2009

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, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. 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.


Wird oft zusammen gekauft

Momofuku + Momofuku Milk Bar + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
Preis für alle drei: EUR 74,30

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Produktinformation

  • Gebundene Ausgabe: 304 Seiten
  • Verlag: Clarkson Potter (27. Oktober 2009)
  • Sprache: Englisch
  • ISBN-10: 030745195X
  • ISBN-13: 978-0307451958
  • Größe und/oder Gewicht: 26 x 21 x 2,6 cm
  • Durchschnittliche Kundenbewertung: 4.3 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 4.358 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Pressestimmen

“David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.” —Ferran Adrià

“The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new direction in dining and cooking. With his troika of Momofukus, he changed the whole game. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain

“As a food professional I am always on the look out for the new, the different, and the delicious. It was with great pleasure that one day I tasted David Chang’s pork buns at Momofuku. Since then, I have sampled almost all of his delectable creations and I am so pleased that I finally have a book of recipes that will allow me to try to emulate them at home.” —Martha Stewart

“[Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang.” –Newsday
 
“One of the most talked-about restaurant books of the season is David Chang’s Momofuku…. It’s exciting to think that thousands of American kitchens will soon be stocked with dashi, kochukaru and fish sauce…. In both food and tone, Momofuku encapsulates an exciting moment in New York dining.” –New York Times Book Review
 
“Chang’s latest, perfectly timed move is his first cookbook. Like his restaurants, the book’s generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Useful flavor-amping recipes that range from sensible and easy (scallion oil) to advanced (“ghetto sous vide” steak) are broken up by insightful ingredient histories, how-tos, and vicariously thrilling autobiographical anecdotes…” –Elle magazine
 
“Broken into three categories from Chang’s three Momofuku restaurants—Noodle Bar, Ssam Bar and Ko—all the good stuff is in the book: from Chang’s famous pork buns to pig’s head torchon to the ramen that started it all.” –New York Daily News
 
“…Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” –New York Times
 
“A recipe for bacon dashi—a basic stock used in several of the book’s recipes—reflects Mr. Chang’s blending of the familiar with the entirely new…. The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.” –Wall Street Journal
 
“…[T]his book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.” –Fine Cooking
 
“…Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front. Inside, it’s what we’ve all been waiting for: some good, solid time with Chang in his element…and a peek into the philosophy that helped make him one of the most sought-after chefs in the country without any help from the Food Network.” –Manhattan magazine
 
“The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about…and an intense, passionate narrative by Meehan that captures the distinctive nature of this unusual chef.” –Michael Ruhlman
 
“I read this cookbook with the same exhilarating glee I previously had only experienced with my favorite novels. It’s the whole package: great recipes, great design, great story, great telling. This is going to be the French Laundry Cookbook for the next generation of chefs and cooks.” –EatMeDaily.com, Best Overall Cookbook of 2009
 
“…[T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press
 
“…the read is as intriguing as the food.” –Charleston Post and Courier
 
“Let me come right out and say it: David Chang is the best chef this country’s ever produced…. Chang’s collaborator, former New York Times columnist Peter Meehan, has done a superb job of shaping the material and letting Chang be Chang…. But it would be hard for any passionate cook, or artist, or anyone who’s interested in the creative process, not to devour this book.” –Denver Post

Über den Autor und weitere Mitwirkende

DAVID CHANG is the chef and owner of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and Momofuku Bakery & Milk Bar, all located in New York City's East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book.

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

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1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen .. 9. April 2013
Format:Gebundene Ausgabe|Verifizierter Kauf
Ein sehr interessantes Kochbuch, schöne Bilder und tolle Geschichten dabei. Leider etwas aufwendig zu kochen aber ich denke, das is es Wert um authentische Gerichte hinzubekommen.
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Format:Gebundene Ausgabe|Verifizierter Kauf
.....and that are david changs own words.
not only a nice compilation of his most popular dishes, its as well a good read. his story is amazing and i hope it leads to more chefs with crappy cv backgrounds to finally get started and cook good food.
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7 von 13 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Leider nichts neues... 24. Mai 2011
Format:Gebundene Ausgabe|Verifizierter Kauf
Für mich sind Kochbücher eine Quelle neuer Inspirationen. Wenn die eine Hälfte des Kochbuchs einer Autobiografie gleicht, die andere Hälfte der Rezepte nichts neues sind, finde ich es einfach schade für 5 neue Gerichte diese Preise für Kochbücher zu zahlen. Meist sind die Rezeptangaben eh völlig sinnlos, da sie einfach nicht korrekt sind. Fällt mir übrigens in einigen Kochbüchern auf in den letzten Jahren... Halt mal schnell runtergeschrieben, solange der Kochbuchboom noch da is.

Aber nun zurück zum Buch. Für asiatische Küche ganz interessantes Buch, allerdings keine Neuentdeckung.Würde es mir nicht nochmal kaufen. Wer mehr Rezept und weniger Schnick schnack sucht, dem empfehle ich ganz klar Thai Food
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.3 von 5 Sternen  186 Rezensionen
471 von 480 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Colombian cooking from Momofuku 2. Dezember 2009
Von C. Rodriguez - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
I bought Momofuku a few weeks ago, after I heard an interview with the author on NPR. Coincidentally, my eleven year old daughter and I are going through a Ramen Noodles craze, inspired by Hayao Miyazaki's films (the grandfather in Whisper of the Heart serves noodles to the young ones when in distress; and in Ponyo the mom makes noodles look like magic).

In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why:
* Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon.
* His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe)
* Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles.
* Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite. Easy, creative, and the chicken is delicious, tender, not oily, brown on the outside ...perfect.
* Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce.

Chang's approach to Asian cuisine, his respect for tradition without the anxiety of hybridizing, bending, mixing, is perfect for a Colombian bored with the food available in central Oklahoma and trying to make good food out of an ordinary, everyday life kitchen.
139 von 147 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen MO Momofuku please 14. Dezember 2009
Von Shirley Lee - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
Genius. I NEVER would've thought cherry tomatoes and sesame oil went so well together!
Many of the recipes are time consuming. But it's care, quality and skill that makes good restaurants stand out. Momofuku's recipes certainly rule out the ordinary.
I am Chinese-American and make my soups by simmering bones for 6 hrs, that is what is takes - so David Chang's ramen broth is the real deal. This is the first I heard about adding tare, that must be the killer deal. No MSG here.

Some of the reviews scared me off at first but not all the recipes are difficult. I made the braised pork belly. Dude. This is an EASY recipe. Marinate w/salt & sugar overnight and stick it in the oven. Made the steam bun thing and all. Yummy, worthwhile and actually easy. Oh, and it's like one of their flagship dishes.

He is Korean-American and he actually made Kimchi better. I tried the nappa and cucumber kimchi and it rocks. So much better than the standard kimchi, it's got lots ginger, sugar and fish sauce too.
I don't think I'll ever play around with food glue or make deep fry pork rinds at home but this cookbook is not titled, 'home cookin momofuku'. It does, however, makes you appreciate what it takes to prepare their food.

This is a cookbook that requires some asian ingredients and cooking methods. So if you've never even purchased a chinese or korean cookbook or never made anything but a stir-fry, the recipes may seem daunting. If you don't make any of recipes, it teaches a few things and it's also a good read.

David Chang is a young, energetic and creative chef who takes you down the path of his success. He is very entertaining so it also fun to read (minus his expletives). You can feel his passion, hard work and he repeatedly credits those who have supported and helped him to where he is. How many chefs do that in their cookbooks?
I am hoping to visit his restaurant when I'm in NYC next spring. Just don't know which one yet.
86 von 91 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen For Chefs ... and Armchair Chefs 21. November 2009
Von emmejay - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
I came to MOMOFUKU as a relatively beginning cook (despite my middle age) and an intermediate foodie, and suspected that the recipes from David Chang's acclaimed group of NYC restaurants would be over my head. I was right -- as they will be for all but the most adventurous and experienced cooks. But recipes aren't the only aspect to this book -- it's also a memoir of Chang's path from happy noodle-eater/unhappy office-worker through cooking school and apprenticeships to award-winning chef and restaurateur.

In fact, straightforward recipes are fairly rare in this book. Rather, they're tutorials -- each step is a paragraph about process and technique, and I'm already a better cook (and restaurant patron) just for having read them. The book itself is trademark Clarkson-Potter (think Barefoot Contessa and Martha Stewart books) -- smooth, heavy pages filled with full-color photographs of food, the restaurants, diners and staff -- many of which evoke a sense of motion and hectic energy. That energy is reinforced by Chang's conversational text, including profanity (which feels seamless and characterizing) and absolute gems of instruction. For example, for a pan-roasted rib eye (a do-able recipe), Chang advises to "Season the steak liberally with salt -- like you'd salt a sidewalk in New York in the winter," and, after cooking, to "Let the steak rest. Just leave it the hell alone"; about removing the fat from pigskin in the process of making pork rinds (*not* a do-able recipe): "Scrape gently but with determination."

Highly recommended for uber-motivated -- and armchair -- cooks.
174 von 210 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen For (party-hosting) Momofuku fans only 30. September 2009
Von Michael Suh - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Vine Kundenrezension eines kostenfreien Produkts (Was ist das?)
I'd like to take many of the other reviewers here to task. If you're going to review a cookbook, TRY TO COOK FROM IT! The back story to David Chang is interesting, but the stories lead to the food. Why not try to understand his cooking and story a little bit better by trying to make his stuff?

I've had the privilege to eat at Momofuku Ko when Chef Chang was cooking that night. The black and white pictures in the proof copy don't do justice to the food. I've also eaten at the Noodle Bar and the Milk Bar, but somehow just skipped over Ssam (though friends of mine say it's really good). So I was pretty excited to get this book.

I offer this critique, and I think it's a pretty major flaw: this book in general is not practical. The recipes are daunting and clearly in quantities only a catering company or large dinner party would serve. Many people will probably find the recipes too difficult to do on their own.

For example, his ramen broth alone is very long and complicated, and makes literally gallons of the stuff -- and that's after you cut it in half. The ramen noodles are equally terrifying -- beyond the scope of most at-home cooks. Needless to say, I didn't try this.

I did try to make the steamed pork buns. It is incredibly time consuming -- making the dough alone takes a few hours, especially for an amateur cook like myself who has never done it before. The pork belly takes hours, too. And it makes more pork buns than I care to think about -- I lost count at around 35. The taste comes close to Noodle Bar, but there's just something about their food that's just different (and better). Maybe it's their hoisin sauce. Instead of slaving away in the kitchen literally all day, you almost think it's better to drive to the restaurant in NYC and get the pork buns there instead, regardless of where you live in the US. Or abroad.

The pork belly ssam in the book is just a hop, skip, and jump away with the pork belly cooked for the pork buns. But since I've never been to Ssam Bar, I can't compare it.

The frozen foie gras is a revelation when eating at Ko. Reading the recipe turned my stomach (picking out veins and green bile spots?? Bleah!). Didn't try this either. The pine nut brittle that accompanies the foie gras looks good to make, but who has isomalt lying around?

You can kind of tell Chef Chang doesn't care too much about desserts. When I ate at Ko, all I got was funnel cake. In the book he only includes two or three, most of which are just impossible to make. There are no recipes from Milk Bar in the book, either. I wish there were -- I really like the pies there.

If nothing else, this book makes you appreciate how much work Chef Chang puts into his food. But at the end of the day, this won't be a book I'll open to find recipes to serve for dinner parties; I'll look at it before my next trip to New York City to remind myself to get more pork buns at Noodle Bar.
51 von 61 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen More "book" than "cookbook" - updated 12. Januar 2011
Von DarthClem - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
I found this book hard to rate, and I expect that some might take exception with the 3 stars I've given Momofuku. Let me say that it is a very nice, high quality hard cover book with many full color pictures. Seriously, this book is gorgeous and it's clear that it was put together with love. I would not, however call it a "cookbook". Despite the length of this book, there are precious few recipes that most people would attempt - it is definitely not geared toward the amateur chef or home cook.

I think if you are a more experienced chef with a desire to have a greater understanding of the author's style of Asian cooking, you will likely rate this book higher than I did. If you purchase this book expecting a traditional cookbook with accessible recipes, you will likely rate it lower than I did.

Make your decision to purchase accordingly.

UPDATE - August 2014

At the time I initially reviewed Momofuku, I was really just starting my culinary journey. This book had just come out and it was honestly over my head at that time.

While I stand by my statement in the second paragraph above, my personal appreciation of this cookbook has gone up dramatically since watching "The Mind of a Chef" (available on Amazon Instant Streaming). Season 1 is all about David Chang, and it's hard to not come away from the experience without loving the guy and admiring his genius in the kitchen. Momofuku is a great companion piece to that series -- and if you enjoyed "The Mind of a Chef", I can recommend this book without reservation. If, however, you're looking for a book of Asian recipes that you can whip up on a weeknight, this isn't the book for you.
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