Broken into three categories from Chang’s three Momofuku restaurants—Noodle Bar, Ssam Bar and Ko—all the good stuff is in the book: from Chang’s famous pork buns to pig’s head torchon to the ramen that started it all.” – New York Daily News T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press Expanding Market". World Instant Noodles Association. Archived from the original on 2012-06-06 . Retrieved 2008-09-19.

Chang writes in the smart,edgy, funny and somewhat irreverent style that put him where he sits today, at the head of an Asian cooking dynasty! 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.RCCラジオ－土曜はドドーンと満員御礼" (in Japanese). RCC Broadcasting. Archived from the original on 2007-12-11 . Retrieved 2007-01-08. Ando died of heart failure on January 5, 2007, at a hospital in Ikeda, Osaka Prefecture, at the age of 96. [7] I've bought a few recipe books based off famous restaurants recently and I've been broadly disappointed -- they're often overly-sycophantic with underwhelming recipes or extremely vague descriptions/instructions. Chang, David; Stabile, Peter Meehan; photographs by Gabriele (2009). Momofuku (1sted.). New York: Clarkson Potter. p.28. ISBN 978-0-307-45195-8. a b c Hevesi, Dennis (2007-01-09). "Momofuku Ando, 96, Dies; Invented Instant Ramen". The New York Times.

His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe) While the book tells a narrative, it is also filled with recipes. The book is formatted with the recipes relating to a specific restaurant's menu. The two recipes that I was lusting for, ramen and XO sauce, were included and I was thrilled! T]his book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.” – Fine Cooking New Google Doodle Honors Instant-Noodle Inventor Momofuku Ando". Time. 2015-03-04 . Retrieved 2022-02-13.

The breathless hype is true.Hisfood 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,thewildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang.” – Newsday Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” – New York Times

Foreign Currency Units per 1 U.S. Dollar, 1950-2020", by Werner Antweiler, University of British Columbia (2021) Momofuku Ando ( Japanese: 安藤 百福, Hepburn: Andō Momofuku, March 5, 1910 – January 5, 2007), born Go Pek-Hok ( Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok), was a Taiwanese-Japanese inventor and businessman who founded Nissin Food Products Co., Ltd. [4] He is known as the inventor of instant noodles (ramen noodles) and the creator of the brands Top Ramen and Cup Noodles. [5] [2] [6] Early life and education [ edit ] This cookbook is a total delight for any food enthusiast and wannabe cook. Momofuku is a tribute to Asian cuisine, especially to the humble noodle, which in this book is elevated to a near art form. Filled with 150 gorgeous, full-color photos and an incredible narrative, this book is a treat for the eye, mind, and palate.Finally, another impressive thing in this cookbooks is the way how detailed is the journey of David Chang. You will get to know his path from novice to superstar chef as he toiled to open up his restaurants. At the End The difficulties of the recipes are a wide range, but the hardest part is definitely the sourcing of ingredients or controlling the portion sizes. I recognize that this book is meant more as a companion to Chang's empire, but I appreciate the chance to try my hand at his famous noodles. Cavna, Michael (5 March 2015). "Momofuku Ando: Inventor of instant ramen artfully saluted with Google Noodle Doodle". Washington Post. Washington DC, United States . Retrieved 5 March 2015.