Crown Pub
Price: $40.00
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DAVID CHANG
takes us inside restaurant and cookbook
Momofuku
Harvard Book Store is thrilled to welcome restaurateur and new cookbook author DAVID CHANG for a conversation about his new book Momofuku, based on the cuisine at his four beloved New York City restaurants. 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 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. "[Momofuku Ssäm Bar] opened in the summer of 2006 and before its first birthday established itself as the go-to, drop-in mess hall for enlightened food lovers on all budgets at all hours, its menu a relatively unstructured collection of small and large dishes, its kitchen open well past midnight on weekend nights, its backless stools doled out on a first-come-first-served basis.... At freewheeling Ssäm, you can drop in for just 30 minutes, have a snack of one or two small dishes, pay just $20 for them. And yet the quality of the food—its fastidious sourcing, vibrant seasoning and ingenious grace notes — isn’t dumbed down in the least for an informal context." —Franki Bruni, in a review of Momofuku Ssäm Bar for The New York Times
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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).
Photo Credit: Gabriele Stabile
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