$36.00
ISBN-13: 9780307451958
Availability: Usually Ships in 1-5 days
Published: Clarkson Potter, 10/2009
Weekend Edition Saturday, October 31, 2009
Chef David Chang can never get enough ramen: big bowls of noodles in pork-based broth. A few years ago, after attending the French Culinary Institute, Chang opened a tiny restaurant in New York City's East Village as a tribute to his noodle obsession. His friends thought he was crazy. Soon, crowds clambered to get a seat at Momofuku Noodle Bar, which, in its original location, was about as wide as a one-car garage. Chang's restaurant took off, and over the next few years, he opened three sister restaurants. Diners and critics have trouble labeling Chang's cuisine, which is inspired by Asian and Southern cooking — he once lived in Japan — among other traditions. Above all, it centers on fresh ingredients.