Momofuku Cookbook
Thursday, September 8th, 2011
Cookbook Review: Momofuku Milk Bar
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Momofuku Milk Bar cookbook $30.00 |
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Momofuku $20.45 From Momofuku: Ginger Scallion Noodles and Ginger Scallion Sauce Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mot… |
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Momofuku Milk Bar $15.87 Featured Recipe: Corn Cookies Yield 13 to 15 cookies 16 tablespoons or 2 sticks (225 g) butter, at room temperature 1-1/2 cups (300 g) sugar 1 egg 1-1⁄3 cups (225 g) flour 1/4 cup (45 g) corn flour 2/3 cup (65 g) freeze-dried corn powder 3/4 teaspoon (3 g) baking powder 1/4 teaspoon (1.5 g) baking soda 1-1/2 teaspoons (6 g) kosher salt Combine the butter and sugar in… |
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The Wagamama Cookbook $15.61 Book annotation not available for this title.Title: The Wagamama CookbookAuthor: Arnold, HugoPublisher: Natl Book NetworkPublication Date: 2007/05/01Number of Pages: 192Binding Type: HARDCOVERLibrary of Congress: … |
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Momofuku $25.2 For author information, a recipe, and more click here. The Wall Street Journal says: “Chef David Chang’s first cookbook is long, laced with profanity and full of complicated, labor-intensive recipes… In food circles, it’s one of the most highly anticipated books of the year.” David Chang is the hottest chef in America, and Momofuku is the book that shares his sought-after recipes with explosive Asian flavors, his food inspirations, his tricks of the trade, and a behind-the-scenes look at his now world-renowned restaurants. Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor 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 (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. “David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.” —Ferran Adrià “The breathless hype is true. His food 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, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.” –Anthony Bourdain “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 |
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Momofuku Milk Bar $22.05 Click here for to view Christina Tosi’s video. A natural successor to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar shares the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the sweeter side of the wildly popular restaurant group. Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery’s success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast–the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for service at Ssäm Bar that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped Ssäm Bar earn one star from the Michelin Guide and three from the New York Times. Since the bakery opened, it has become known for riffs on childhood flavors and down-home classics. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave’s Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese. Illustrated with 100 color photographs taken by the photographer of Momofuku, Momofuku Milk Bar will be this season’s must-have cookbook. |
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Momofuku Milk Bar by Tosi, Christina; Chang, David Edition ILL, $27.99 The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun. |
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Momofuku Milk Bar By Tosi, Christina/ Chang, David (FRW) $37.25 Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakerys success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: where were Christina Tosis fantastic desserts? The compost cookie, a chunky chocolatechip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugarybuttery confection as craveable as the name implies; the cereal milk ice cream, made from everyones favorite part of a nutritious breakfastthe milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Daves Asianflavored cuisine, such as Kimchi Croissant with Blue Cheese Author: Tosi, Christina/ Chang, David (FRW) Publication Date: 2011/10/25 Number of Pages: 255 Binding Type: Hardcover Language: English Depth: 1.00 Width: 8.50 Height: 10.50 |
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Momofuku by Chang, David Meehan, Peter Edition ILL, 0 $27.49 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 with candor 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 (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. |
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Momofuku by Chang, David; Meehan, Peter Edition ILL, 0 $30.49 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 with candor 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 (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. |
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Momofuku By Chang, David/ Meehan, Peter/ Stabile, Gabriele (PHT) $41.08 A master selected Best Chef: New York City 2008 by the James Beard Foundation offers recipes for his quick pickled dishes, onepan vegetable sautTs, intensely flavorful soups, and a myriad pork dishes (including his Momofuku Noodle Bars famous pork buns), all accompanied by 150 fullcolor photos. Author: Chang, David/ Meehan, Peter/ Stabile, Gabriele (PHT) Publication Date: 2009/10/27 Number of Pages: 304 Binding Type: Hardcover Language: English Depth: 1.00 Width: 8.25 Height: 10.25 |
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Mystery Cookbook $19.99 Mystery Cookbook |
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The Belarusian Cookbook $15.71 The Belarusian Cookbook |
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The Barcelona Cookbook: $18.89 The Barcelona Cookbook |
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Zodiac Cookbook $9.98 Zodiac Cookbook |
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Morton’s the Cookbook: $21.44 Morton’s the Cookbook |