Description
Book SynopsisFrom 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.
Trade ReviewThis is a brilliant cookbook... this boy can cook. Technically, he's great, he acts his age, is not up his own arse. -- Jamie Oliver * Jamie Magazine *
The most exciting book of the year... It's an intelligent middle ground between fusion food and localism. * Guardian Word of Mouth *
... a genuinely essential purchase. * Metro *
Think of a young Gordon Ramsay crossed with Anthony Bourdain, seasoned with chilli and kimchi. * Waterstone’s, Best Books of 2010 *
