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Momofuku
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Kurzbeschreibung
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 recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That 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 accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...the inimitable David Chang will be over in the UK to promote the book on publication.
Über den Autor
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 redisigning 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. Author lives in the US.
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5 von 7 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
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
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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120 Rezensionen
335 von 340 Kunden fanden die folgende Rezension hilfreich
A Colombian cooking from Momofuku
2. Dezember 2009
Format:Gebundene Ausgabe|Von Amazon bestätigter 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.
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.
86 von 89 Kunden fanden die folgende Rezension hilfreich
MO Momofuku please
14. Dezember 2009
Format:Gebundene Ausgabe|Von Amazon bestätigter 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.
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.
43 von 44 Kunden fanden die folgende Rezension hilfreich
For Chefs ... and Armchair Chefs
21. November 2009
Format:Gebundene Ausgabe|Amazon Vine™ Rezension
(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.
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.
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