---
product_id: 104667350
title: "Momofuku: A Cookbook"
price: "€ 14.67"
currency: EUR
in_stock: false
reviews_count: 13
url: https://www.desertcart.pt/products/104667350-momofuku-a-cookbook
store_origin: PT
region: Portugal
---

# Momofuku: A Cookbook

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- **What is this?** Momofuku: A Cookbook
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## Description

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 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, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 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.

Review: Great book, some stumbles with the recipes. - A really good origin story of the Momofuku restaurants. I concur with what most of the 5 star reviewers have said, and will not repeat. I initially had a library copy of the book but bought my own to have more time to spend with the recipes. And most are very good, but I had some problems: The pork bun recipe says it make fifty 25 gram buns. (=1250 grams) But there are less than 1000 grams of ingredients here. And the recipe specifies a volume rather than weight for the flour, which is disappointing. I used 120g/cup (as that is King Arthur Bread Flour recommendation) but I think 125 would have been better, as my dough was a little sticky. But no alternate value for a cup of flour would get you near 50 buns. My 38 buns came out tasting good but weren't pretty. The pork for the buns (or ramen) is a very simple recipe. But I don't see how you can put a piece of meat with 1/4 cup of sugar on it , into a 450 degree oven for an hour and not end up with a lot of burnt sugar. Are you maybe supposed to rinse off the salt and sugar before roasting? And I did not get any of the highly touted "pork jelly"; the mix of pork fat and burnt sugar did not decant. Maybe if it was covered for the low temperature part of the recipe. The pork was delicious but the recipe text did not match my experience (two batches.) I tried the chicken meat glue recipe. (Moo-Glue RM from desertcart) I am cooking for two, so I wanted to try the roast method one night and the fry method the second with my two boned chicken halves. The first (roast) came out OK and certainly was a novel form of chicken and its nice to have a disk of chicken with skin all the way around it. But the white and dark meat don't taste any different because they have been glued together. But the second night, when I unwrapped the other half chicken that had been glued two nights previously, it became completely, totally unglued before cooking. I have seen no mention of this happening with meat glue. I made the ramen noodle soup pretty much as written, except that I could not bear the thought of adding a pound of expensive bacon to the broth to get some smokiness. (I used bonito flakes). So I'm having a lot of fun working through these recipes, and there are plenty that work exactly as written. YMMV.
Review: A Colombian cooking from Momofuku - I bought Momofuku a few weeks ago, after I heard an interview with the author on NPR. Coincidentally, my eleven year old daughter and I are going through a Ramen Noodles craze, inspired by Hayao Miyazaki's films (the grandfather in Whisper of the Heart serves noodles to the young ones when in distress; and in Ponyo the mom makes noodles look like magic). In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why: * Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon. * 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) * Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles. * Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite. Easy, creative, and the chicken is delicious, tender, not oily, brown on the outside ...perfect. * Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce. Chang's approach to Asian cuisine, his respect for tradition without the anxiety of hybridizing, bending, mixing, is perfect for a Colombian bored with the food available in central Oklahoma and trying to make good food out of an ordinary, everyday life kitchen.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #255,626 in Kindle Store ( See Top 100 in Kindle Store ) #64 in Professional Cooking (Books) #79 in Asian Cooking, Food & Wine #109 in Culinary Arts & Techniques (Kindle Store) |

## Images

![Momofuku: A Cookbook - Image 1](https://m.media-amazon.com/images/I/817cdNuV5OL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great book, some stumbles with the recipes.
*by R***H on January 30, 2025*

A really good origin story of the Momofuku restaurants. I concur with what most of the 5 star reviewers have said, and will not repeat. I initially had a library copy of the book but bought my own to have more time to spend with the recipes. And most are very good, but I had some problems: The pork bun recipe says it make fifty 25 gram buns. (=1250 grams) But there are less than 1000 grams of ingredients here. And the recipe specifies a volume rather than weight for the flour, which is disappointing. I used 120g/cup (as that is King Arthur Bread Flour recommendation) but I think 125 would have been better, as my dough was a little sticky. But no alternate value for a cup of flour would get you near 50 buns. My 38 buns came out tasting good but weren't pretty. The pork for the buns (or ramen) is a very simple recipe. But I don't see how you can put a piece of meat with 1/4 cup of sugar on it , into a 450 degree oven for an hour and not end up with a lot of burnt sugar. Are you maybe supposed to rinse off the salt and sugar before roasting? And I did not get any of the highly touted "pork jelly"; the mix of pork fat and burnt sugar did not decant. Maybe if it was covered for the low temperature part of the recipe. The pork was delicious but the recipe text did not match my experience (two batches.) I tried the chicken meat glue recipe. (Moo-Glue RM from Amazon) I am cooking for two, so I wanted to try the roast method one night and the fry method the second with my two boned chicken halves. The first (roast) came out OK and certainly was a novel form of chicken and its nice to have a disk of chicken with skin all the way around it. But the white and dark meat don't taste any different because they have been glued together. But the second night, when I unwrapped the other half chicken that had been glued two nights previously, it became completely, totally unglued before cooking. I have seen no mention of this happening with meat glue. I made the ramen noodle soup pretty much as written, except that I could not bear the thought of adding a pound of expensive bacon to the broth to get some smokiness. (I used bonito flakes). So I'm having a lot of fun working through these recipes, and there are plenty that work exactly as written. YMMV.

### ⭐⭐⭐⭐⭐ A Colombian cooking from Momofuku
*by C***X on December 2, 2009*

I bought Momofuku a few weeks ago, after I heard an interview with the author on NPR. Coincidentally, my eleven year old daughter and I are going through a Ramen Noodles craze, inspired by Hayao Miyazaki's films (the grandfather in Whisper of the Heart serves noodles to the young ones when in distress; and in Ponyo the mom makes noodles look like magic). In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why: * Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon. * 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) * Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles. * Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite. Easy, creative, and the chicken is delicious, tender, not oily, brown on the outside ...perfect. * Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce. Chang's approach to Asian cuisine, his respect for tradition without the anxiety of hybridizing, bending, mixing, is perfect for a Colombian bored with the food available in central Oklahoma and trying to make good food out of an ordinary, everyday life kitchen.

### ⭐⭐⭐⭐⭐ Great book!
*by W***Y on March 14, 2014*

I've made a few of the recipes form this book; pork buns, scallions and ginger sauce, and tare sauce for chicken wings. I've had various degrees of success. This book is great for the story that Chang tells. Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire. I thought the recipes were written very well. There are some things that are a little bit difficult to understand. I still don't understand his process of cold smoking indoors. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. Not always. I'm still not sure why he decided to use usukuchi over regular soy sauce. I'm guessing its due to the saltiness of the soy sauce and/or the color. I'm sure there is another characteristic that he likes as well. Some of the recipes are deceptively simple! His pork belly recipe literally have only 3 ingredients: pork belly, sugar and salt. The result is mind glowingly good. This book will make you feel and look like a genius! I haven't made a batch of ramen from this book… yet! But it can be something that will take a home cook a full day or a few days to make. Some of the ingredients can be a little hard to find. I had a hard time finding the soy sauce he uses (usukuchi). I've found it at one of the Korean grocery stores, but the ingredient was expired. I'm not sure if that matters very much with soy sauce, but I didn't buy it. I don't like expired ingredients. I used the soy sauce that I usually use. I'm not sure what effect that had on the dish. However, the tare turned out very good. The scallions and ginger sauce was very pungent. But the recipe calls for outrageous amounts of ginger and scallions. I'm not sure what effect my substitute ingredients had on the recipe, but I would like to try and find out. This book is great if you are wanting experience some of Momofuku without going to NYC.

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*Last updated: 2026-05-13*