Momofuku: A Cookbook

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.NOT the case here! I love how this book is written and presented -- great recipes, with clear, detailed descriptions. Measurements in metric (very unusual for a US-based book, but SO appreciated!), carefully laid-out instruction when needed and small tips and tricks throughout so you learn from masters of their craft (for example, a few great tips on how to get the best from your ramen broth and tare as you're making them).The prose in between recipes has some great self-deprecated humour and is interesting, with good background and explainers without ever drifting into the pretentiousness or self-congratulatory tones that similar books fall into.Sure, some of the ingredients are tough to get hold of, but there are often easier-sourced alternatives listed. A few of the recipes are long -- but invariably come with the disclaimer up-front, "The is the world's longest recipe for chicken wings. Sorry. But they're very, very good chicken wings." However, there's a great mix of simple recipes to start, more involved recipes and very complex, multi-day affairs.The photography is great, showing most of the dishes off at their best. A few additional photos showing techniques (deboning, torchon etc.) would have been appreciated, but don't take away from the book itself given the in-depth descriptions.If I was forced to think of a gripe, it would be the layout. The book is ordered by the different restaurants/bars that make up the Momofuku brand: Noodle, Ssam and Ko. This means that the recipes themselves are ordered in a slightly counterintuitive fashion.Overall though, I am so impressed with how this book has been written and produced -- it should genuinely serve as a template for similar restaurants looking to produce their own.

Birthday present for my 25 year old brother. He can't read but he likes to eat, a lot.

great cookbook - some recipes can be quite expensive to source ingredients for but I've found them to be 100% worth the time/money/trouble - Chang's recipes are absolutely delicious and have allowed me to explore world cuisine from the comfort of my flat in Scotland

I bought the book originally as it was recommended by a recipe for beef ribs done using sous vide and followed by a BBQ ...all done with a Korean marinade. I was intrigued and found that there were many other delicious recipes with an Asian flavour. I was surprised to find in the book the difficulties that the author had in building his restaurant business ...the challenges, the way he overcame them etc. A really good book that I highly recommend.

I was disappointed with this book especially since I was so excited after reading the good reviews. The book was quite pretentious and although it’s visually appealing, the recipes are hard to follow and it’s layout is all over the place. I regularly use cook books but I felt out of my depth so I returned the book