David Chang (1977– ), of Korean heritage but American-born, was already a success in the restaurant business with three establishments in New York City at the time he published a book about them in 2009. Working with Peter Meehan, then at The New York Times, he produced a bold, brassy book celebrating the Asian noodle (especially his already famous ramen bowls). An explosion of inventiveness involving daring flavor combinations that seemed, almost unfailingly, to work—for himself, for his customers, and, in time, for his readers—followed.
Far from the studious, almost clinical, merging of, say French and Japanese or Chinese and Latin cuisines that had been a presence since the 1970s, this is a fusion of the imagination—cauliflower with fish sauce and mint, snap peas with horseradish and butter, oysters with pureed kimchi, the famous foie gras with pine-nut brittle. The outcome is rewarding for those who are willing and able to put in the time and the effort. For both diners and cooks it was inspirational.
The recipes are superb, but the opening of the mind and the palate to sensations that were at once familiar and surprising has made Momofuku more than just a cookbook, and we predict its openness to adventure will keep it on the shelf among those few books that will be with us—in print or out—for a long time to come.
Chang has since that time opened (and closed) many new restaurants in a variety of formats all around the world, has published further books, and has had a run as a television personality. This first cookbook, though, was the springboard for his style and influence, and we are pleased to be able to offer it here in Fine, unused condition.
This is a first printing, signed by both Chang and Meehan to Mark. We know of no other signed copies currently on the market, and more double signed copies appearing in the future is likely a ship that has sailed.
This book is also available new and unsigned here.