with co-author, Peter Meehan 

Saturday, November 7, 4:00 p.m.

Momofuku  BUY NOW

Introduction by David Kinch, chef/owner of Manresa Restaurant [Michelin: 2 Stars]

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, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. 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.

Chang has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko). This is his first book. 

Co-author of Momofuku and food critic, Peter Meehan, formerly writer of the "$25 and Under" column for the New York Times, currently writes the column "Grass Fed" for "the Moment", a NYT style blog.  

Read interview: Take Five with Momofuku’s David Chang, On the Flap Over “Fig-Gate”

by Carolyn Jung, Food Gal