FREE Shipping



RRP: £26.00
Price: £13
£13 FREE Shipping

In stock

We accept the following payment methods


Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.

Since I could never eat at Momofuku Noodle Bar (or Ssam Bar or Ko or Milk Bar--Chang flatly refuses to cater to vegetarians), reading his cookbook was the next best thing. If you are into that combination of "someone teaching you how to grate your frozen foie gras torchon while desperately trying to sound like he isn't stuck-up," you'll love this. 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). I, as a normal human not living in NY city, am not usually too aware of "hot" or "hip" restaurants "happening" in the The City. 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.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. It offers vibrant recipes from all of David’s restaurant collection, from the Momofuku Noodle Bar through to the Bakery and Milk Bar, with some stylish European fare from Ko along the way. Even though I'm (mostly, with the recent exception of occasional seafood) vegetarian, and Momofuku incessantly insists on celebrating meat, and even though many of these recipes are beyond what one could achieve even as an ambitious home cook, I just love this cookbook! That he ended up having to go with a completely different take, by exploring ingredients and ideas, and focusing on making them appealing. I had no idea what to expect and effectively hibernated for what seemed like an eternity, passing the time the only way I really knew how: undertaking several lengthy and ambitious cooking projects.

When I talk about this, I’m not trying to say “this book is pretty, therefore it’s better”, as if a hard-back glossy paged coffee-table photo gallery of a cookbook is the epitome of the form.

Change country: -Select- Albania Algeria American Samoa Andorra Angola Antigua and Barbuda Argentina Armenia Aruba Australia Austria Azerbaijan Republic Bahamas Bahrain Bangladesh Barbados Belgium Belize Benin Bermuda Bhutan Bosnia and Herzegovina Brazil British Virgin Islands Brunei Darussalam Bulgaria Burkina Faso Burundi Cambodia Cameroon Canada Cape Verde Islands Cayman Islands Chile China Colombia Cook Islands Costa Rica Cyprus Czech Republic Côte d'Ivoire (Ivory Coast) Democratic Republic of the Congo Denmark Dominican Republic Egypt Equatorial Guinea Eritrea Estonia Ethiopia Falkland Islands (Islas Malvinas) Finland France Gabon Republic Gambia Georgia Germany Ghana Gibraltar Greece Greenland Grenada Guam Guatemala Guernsey Guinea Hong Kong Hungary Iceland India Indonesia Iraq Ireland Israel Italy Jamaica Japan Jersey Jordan Kazakhstan Kenya Kiribati Kuwait Kyrgyzstan Laos Latvia Lebanon Lesotho Liberia Liechtenstein Lithuania Luxembourg Macau Macedonia Malawi Malaysia Maldives Mali Malta Marshall Islands Mauritania Mauritius Mayotte Mexico Micronesia Monaco Montenegro Montserrat Morocco Mozambique Namibia Nauru Nepal Netherlands Netherlands Antilles New Caledonia New Zealand Niger Nigeria Niue Norway Oman Pakistan Palau Panama Paraguay Peru Philippines Poland Portugal Puerto Rico Qatar Republic of Croatia Republic of the Congo Romania Saint Helena Saint Kitts-Nevis Saint Lucia Saint Pierre and Miquelon Saint Vincent and the Grenadines San Marino Saudi Arabia Senegal Serbia Seychelles Singapore Slovakia Slovenia Solomon Islands South Africa South Korea Spain Sri Lanka Swaziland Sweden Switzerland Taiwan Tajikistan Tanzania Thailand Togo Turkey Turkmenistan Turks and Caicos Islands Uganda United Arab Emirates United Kingdom United States Uruguay Uzbekistan Vatican City State Vietnam Virgin Islands (U. I read this cookbook with the same exhilarating glee I previously had only experienced with my favorite novels.

Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days. After becoming loosely obsessed with the Chang's view of food, I became interested in getting to eat at one of his restaurants.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. Every chapter starts with 13-15 pages of “So once we were kind of settled with that, we moved on, and started trying this other thing, and ended up opening THIS restaurant. Loved his amusing, humblebrag story about how he stumbled into the hipster food fad vortex of questionably earned success.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns


Address: UK
All products: Visit Fruugo Shop