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Loading... Momofukuby David Chang
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In both food and tone, “Momofuku” encapsulates an exciting moment in New York dining. In 20 years, when we’re all eating McKimchi burgers and drinking cereal milk, we’ll look back fondly on the time when neurotic indie stoners and their love of Benton’s bacon changed the culinary landscape.
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In fact, straightforward recipes are fairly rare in this book. Rather, they’re tutorials -- each step is a paragraph about process and technique, and I’m already a better cook (and restaurant patron) just for having read them. The book itself is trademark Clarkson-Potter (think Barefoot Contessa and Martha Stewart books) -- smooth, heavy pages filled with full-color photographs of food, the restaurants, diners and staff -- many of which evoke a sense of motion and hectic energy. That energy is reinforced by Chang’s conversational text, including profanity (which feels seamless and characterizing) and absolute gems of instruction. For example, for a pan-roasted rib eye (a do-able recipe), Chang advises to “Season the steak liberally with salt -- like you’d salt a sidewalk in New York in the winter,” and, after cooking, to “Let the steak rest. Just leave it the hell alone”; about removing the fat from pigskin in the process of making pork rinds (not a do-able recipe): “Scrape gently but with determination.”
Recommended for uber-motivated -- and armchair -- cooks. (