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Momofuku

Momofuku
Author: David Chang, Peter Meehan
Publisher: Clarkson Potter
ISBN: 0307885674
Pages: 304
Year: 2010-10-26
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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.

Momofuku Milk Bar

Momofuku Milk Bar
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0307953300
Pages: 256
Year: 2011-10-25
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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Milk Bar Life

Milk Bar Life
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0770435114
Pages: 256
Year: 2015-04-07
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Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry. From the Hardcover edition.

Lucky Peach

Lucky Peach
Author: Chris Ying, Peter Meehan, David Chang
Publisher:
ISBN: 1941235107
Pages: 144
Year: 2016-08-09
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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Momofuku

Momofuku
Author: Elvis Costello
Publisher:
ISBN:
Pages:
Year: 2008
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It was Jenny's idea for Pete to play alongside his daughter, Tennessee, who plays drums in The Like and the line-up was completed by Ms. Lewis' beau, Johnathan Rice on guitar and vocals and their pal, "Farmer" Dave Scher on pedal steel and vocals with Jason Lader manning the controls. So, I went down to Los Angeles for the day and we cut a couple of versions of a song Rice had written for Jenny's record plus two songs of mine, one of which I wrote on the eve of the session. Some rock and roll music is better if you don't think too hard on it. In the absence of a full-time keyboard player, "Farmer" Dave and I split the organ duties, on an old Acetone. I especially liked the vocal harmonies that Jenny, Rice, Davey and "Farmer" Dave cooked up for "Drum & Bone". Ms. Lewis sang the entire harmony part of "Go Away" in the vocal booth with me, while the band played in the studio, lead by Rice's guitar part and the drumming of Thomas, Peré et Fille. That was Take Two. Then we went home ... I'd been telling people that I was done with recording and believed it myself. This record date reminded me that it wasn't making music in the studio that made me miserable but the nonsense that predictably follows in what we laughingly call the "music business". So I decided to change it and my mind. That's what I do. We booked Sound City Studio in Van Nuys for six days of February and cut the eight new songs that I had written in the weeks following Jenny's January session. We also recorded "Song With Rose", the lyrics of which I wrote with Rosanne Cash and "Pardon Me, Madam, My Name Is Eve" a title that was given to me by Loretta Lynn, while we were writing some songs together, late last year. I had first played these two songs an autumnal tour, opening up for Bob Dylan, although I think they sound a little different now. I called Steve Nieve in from Paris and asked our friend, David Hildalgo to add little guitar to "Flutter & Wow". He also played viola and then added Hildalguera to "My Three Sons". The Imposters and I recorded a number of songs as a quartet, including "American Gangster Time", "Mr. Feathers" and "Pardon Me, Madam, My Name Is Eve" and "Harry Worth" which is not actually about the beloved English television funnyman but a true story nonetheless. Jenny, Rice, "Farmer" Dave and their pal, the guitarist, Jonathan Wilson came back in for a couple more days and to add their voices to the new songs. We had a ball making up the parts for the vocal "supergroup" to which everyone contributed. The live band for "Turpentine" and "Song For Rose" got up to nonet. That was a fine old noise.

Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes
Author: Peter Meehan
Publisher: Clarkson Potter
ISBN: 0804187797
Pages: 272
Year: 2015
View: 622
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"For everyone who loves dandan noodles, Japanese fried chicken, and pho but thought they were too hard to make at home, Lucky Peach 101 Easy Asian Recipes is the answer. Here is all the fish sauce-spattered, Sriracha-glazed, ginger-scallion goodness anyone could ever want--all for dinner tonight. Beholden only to bold flavors and not strict authenticity, the editors of Lucky Peach share favorite Asian dishes that occupy the sweet spot of crave-worthy and stupid simple."

Fresh Off the Boat

Fresh Off the Boat
Author: Eddie Huang
Publisher: Spiegel & Grau
ISBN: 067964489X
Pages: 288
Year: 2013-01-29
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NOW AN ORIGINAL SERIES ON ABC • “Just may be the best new comedy of [the year] . . . based on restaurateur Eddie Huang’s memoir of the same name . . . [a] classic fresh-out-of-water comedy.”—People “Bawdy and frequently hilarious . . . a surprisingly sophisticated memoir about race and assimilation in America . . . as much James Baldwin and Jay-Z as Amy Tan . . . rowdy [and] vital . . . It’s a book about fitting in by not fitting in at all.”—Dwight Garner, The New York Times NATIONAL BESTSELLER • NAMED ONE OF THE BEST BOOKS OF THE YEAR BY KIRKUS REVIEWS Assimilating ain’t easy. Eddie Huang was raised by a wild family of FOB (“fresh off the boat”) immigrants—his father a cocksure restaurateur with a dark past back in Taiwan, his mother a fierce protector and constant threat. Young Eddie tried his hand at everything mainstream America threw his way, from white Jesus to macaroni and cheese, but finally found his home as leader of a rainbow coalition of lost boys up to no good: skate punks, dealers, hip-hop junkies, and sneaker freaks. This is the story of a Chinese-American kid in a could-be-anywhere cul-de-sac blazing his way through America’s deviant subcultures, trying to find himself, ten thousand miles from his legacy and anchored only by his conflicted love for his family and his passion for food. Funny, moving, and stylistically inventive, Fresh Off the Boat is more than a radical reimagining of the immigrant memoir—it’s the exhilarating story of every American outsider who finds his destiny in the margins. Praise for Fresh Off the Boat “Brash and funny . . . outrageous, courageous, moving, ironic and true.”—New York Times Book Review “Mercilessly funny and provocative, Fresh Off the Boat is also a serious piece of work. Eddie Huang is hunting nothing less than Big Game here. He does everything with style.”—Anthony Bourdain “Uproariously funny . . . emotionally honest.”—Chicago Tribune “Huang is a fearless raconteur. [His] writing is at once hilarious and provocative; his incisive wit pulls through like a perfect plate of dan dan noodles.”—Interview “Although writing a memoir is an audacious act for a thirty-year-old, it is not nearly as audacious as some of the things Huang did and survived even earlier. . . . Whatever he ends up doing, you can be sure it won’t look or sound like anything that’s come before. A single, kinetic passage from Fresh Off the Boat . . . is all you need to get that straight.”—Bookforum From the Hardcover edition.

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton & Company
ISBN: 0393058298
Pages: 320
Year: 2005-11-17
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An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

All About Cake

All About Cake
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0451499530
Pages: 288
Year: 2018-10-23
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Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.

Momofuku Ando Speaks

Momofuku Ando Speaks
Author: 百福·安藤
Publisher:
ISBN:
Pages: 87
Year: 2007
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Magic Ramen

Magic Ramen
Author: Andrea Wang
Publisher: little bee books
ISBN: 1499807031
Pages: 40
Year: 2019-03-05
View: 285
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Inspiration struck when Momofuku Ando spotted the long lines for a simple bowl of ramen following World War II. Magic Ramen tells the true story behind the creation of one of the world's most popular foods. Every day, Momofuku Ando would retire to his lab--a little shed in his backyard. For years, he'd dreamed about making a new kind of ramen noodle soup that was quick, convenient, and tasty for the hungry people he'd seen in line for a bowl on the black market following World War II. Peace follows from a full stomach, he believed. Day after day, Ando experimented. Night after night, he failed. But Ando kept experimenting. With persistence, creativity, and a little inspiration, Ando succeeded. This is the true story behind one of the world's most popular foods.

The Lee Bros. Simple Fresh Southern

The Lee Bros. Simple Fresh Southern
Author: Matt Lee, Ted Lee
Publisher: Clarkson Potter
ISBN: 0307885623
Pages: 256
Year: 2010-10-20
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From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week. From the Hardcover edition.

Lucky Peach Presents Power Vegetables!

Lucky Peach Presents Power Vegetables!
Author: Peter Meehan
Publisher: Clarkson Potter
ISBN: 055344798X
Pages: 272
Year: 2016
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Lucky Peach Presents POWER VEGETABLES!features- tested strategies for adding power to produce meat-free cooking that even carnivores can get behind more than 100 recipes that will change your weeknight routines and/or the course of human history

The French Laundry Cookbook

The French Laundry Cookbook
Author: Thomas Keller
Publisher: Artisan Books
ISBN: 1579657567
Pages: 336
Year: 2016-10-25
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2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

Six Seasons

Six Seasons
Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Pages: 397
Year: 2017
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"In 225 simple, inventive recipes that celebrate all the ways to use all the parts of a vegetable at its peak, McFadden shares his passion and expertise as both chef and farmer"--Page 4 of overleaf.

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