Momofuku

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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). There are several places where Chang really goes into incredible detail in tutorials so that even if you've never tried what he's doing, and never even considered trying it before, you'd have a tough time not doing it right if you follow his careful instructions. David’s voice is one of a man driven to succeed in a competitive field, for reasons I don’t think he fully understands.

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. This cookbook is so great because has a truly endearing voice that he uses to describe his gonzo mad scientist ramen-meets-haute cuisine-meets-PBR-fueled-imagination techniques. Or, like, with this book, there’s a ton of photos in it, including a lot showing the dishes next to their recipes, so you have at least an idea what the finished product should look like.And to an extent that can come across as a “humble brag”, but his specific word choices lead me to believe that he legitimately believes it.

Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.That he ended up having to go with a completely different take, by exploring ingredients and ideas, and focusing on making them appealing. And then, just over a week before I post the recipe, I ended up reviewing David Chang’s newest show, Ugly Delicious. With four award winning restaurants (of the same name) in New York City, (Chang conquered this city that can take a new chef, chew him up and spit him out) we know that this is more than chef this is a business man.