The breathless hype is true.Hisfood 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,thewildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain

With Momofuku David Chang does for Asian cooking what Julia Child did for French cooking...Asian recipes you can make in your American kitchen. While the book tells a narrative, it is also filled with recipes. The book is formatted with the recipes relating to a specific restaurant's menu. The two recipes that I was lusting for, ramen and XO sauce, were included and I was thrilled! Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1sted.). New York: Clarkson Potter. p.28. ISBN 978-0-307-45195-8. Momofuku Ando ( Japanese: 安藤 百福, Hepburn: Andō Momofuku, March 5, 1910 – January 5, 2007), born Go Pek-Hok ( Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok), was a Taiwanese-Japanese inventor and businessman who founded Nissin Food Products Co., Ltd. [4] He is known as the inventor of instant noodles (ramen noodles) and the creator of the brands Top Ramen and Cup Noodles. [5] [2] [6] Early life and education [ edit ] Ando died of heart failure on January 5, 2007, at a hospital in Ikeda, Osaka Prefecture, at the age of 96. [7]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 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 My awe and respect for David Chang started when I transitioned into the food science industry and began watching PBS's Mind of a Chef program. As an Asian American, I am always excited to see others being recognized and doing well. But more importantly, I am excited to see those who are creative do well.

New Google Doodle Honors Instant-Noodle Inventor Momofuku Ando". Time. 2015-03-04 . Retrieved 2022-02-13. Finally, another impressive thing in this cookbooks is the way how detailed is the journey of David Chang. You will get to know his path from novice to superstar chef as he toiled to open up his restaurants. At the End 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 TimesAfter becoming loosely obsessed with the Chang's view of food, I became interested in getting to eat at one of his restaurants. But living far from New York made this difficult, so reading Momofuku was the next best thing. Ando began the sales of his most famous product, Cup Noodle ( カップヌードル, Kappu Nūdoru), on September 18, 1971, with the idea of providing a waterproof polystyrene container. [11] As prices dropped, instant ramen soon became a booming business. Worldwide demand reached 98 billion servings in 2009. [12] Riot Police Unit eating Cup Noodles during the Asama-Sansō incident a b "Ando was king of instant ramen". Japan Times. Kyodo. 2007-01-07. Archived from the original on 2007-05-19. I'm burned out by the "let me brag about how amazing I am while making constant snarky comments about everything that doesn't live up to my personal vision....oh, and here are some recipes that may or may not be what my restaurant serves -- not that most of you will ever know for sure because you're not influential enough to get a reservation -- and, BTW, these recipes may or may not have been properly tested for a home kitchen." If you want to write a memoir, write a memoir. If you want to write a cookbook, write a cookbook. Bonus: you might sell two books instead of one. This trying to kludge the two together thing, though, has resulted in a flood of books that are unusable, annoying half-ass cookbooks and insufferable, obnoxious half-ass memoirs.