David Chang

Gabe Ulla

The chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir. As a young, unspectacular cook, David Chang opened a noodle restaurant in Manhattan's East Village that should not have survived its first, misbegotten year. But, through sheer stubbornness and a series of utterly reckless choices, he became a chef who the New York Times once described as "the modern equivalent of Norman Mailer or Muhammad Ali." In this memoir, Chang lays bare his self-doubt and ruminates on mental health. He explains the ideas that guide him and demonstrates how cuisine is a weapon against complacency and racism. Exhibiting the vulnerability of Andre Agassi's Open and the vivid storytelling of Patti Smith's Just Kids, this is a portrait of a modern America in which tenacity can overcome anything.

A Memoir

Eat a Peach

Peter Meehan

Offers recipes for a variety of dishes from the author's Momofuku restaurant, including quick pickled dishes, one-pan vegetable sautes, flavorful soups, and a myriad pork dishes, all accompanied by 150 full-color photographs.

Momofuku

Priya Krishna

"The globally renowned chef of Momofuku, star of Netflix's Ugly Delicious, and bestselling author of Eat a Peach now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family--and shows the rest of us how to make the most of our cooking skills. Being a chef can make you the absolute worst kind of home cook. Either you're too fussy when dinner just needs to be on the table (without an hour of dishes to do afterwards), or, like Momofuku chef David Chang, you just never cook at home--your apartment is a place to sleep. But now, with a young family to feed, David finds himself having to retrain every instinct in his kitchen. With a decidedly non-restaurant pantry and no-frills equipment, he now has the same goals as every other mortal home cook: to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. And what David learned is to never cook like a chef. Don't look at recipes. Choose frozen peas over fresh. Put the microwave to use--a lot. And go ahead, make the sauce for pasta cacio e pepe in a blender, no matter what that cool chef says. This is a book of delicious recipes that maximize flavor while minimizing effort and culinary orthodoxy. Rather than outlining formal recipes, David talks through how he tackles a dish step by step, starting with a basic template and then turning to endless variations. You might start with chicken thighs cooked with onion and garlic, but from there you can make coconut chicken curry or gochujang chicken and potatoes. You'll get a lazier version of Momofuku's ginger-scallion noodles, but then see how David riffs on it with a pesto-ish ginger-basil sauce. This cookbook is David's guide to unlocking culinary dark arts of shortcuts and hacks, brought to you by a chef who's made a career of doing everything the hard way...and is as tired of doing it as you are of hearing about it"--

Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave)

Cooking at Home

Chris Ying

Lucky Peach Issue 3

Lucky Peach Issue 5

Lucky Peach, Issue 7

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipesAlready a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisationThat it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is Bad pseudo-fusion cuisine The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessibleBacked by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chan s Momofuku is a stunning, no-holds barred, debut.

Collects essays about the meat maids of China's Cho Lon market, cooking with flowers, and the lives of Chinese food delivery men, with recipes from Chris Ying, Peter Meehan, and Fuchsia Dunlop.

The Gender Issue

Lucky Peach, Issue 8

Christina Tosi

Chef and owner of Momofuku Milk Bar, Christina Tosi brings you a complete, genuinely original, anthology of sweet recipes that are incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of recipes is perfect for cookie, pie and cake addicts who need their sugary fix. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations.

Momofuku Milk Bar

William E. Elliott

Linda Leonard

Mark Wayne Allen

Kelley Allen

Kay Andrews

Chris Baldauf

Lowell Bergeron

Taylor Clossin

Cory Conner

Kate Cradeur

Joyce Craft

Georgia Downer

Robert R. Downer

Marcia Feldes Dutton

Jasmine Hallmark

Michelyne Holbert

Sydney Manuel

Beverly Martin

Jackie Bergeron Martz

Lena Roach

Rondaja Rushing

Beth Savoie

Cliff Seiber

Linda Todd

Jerry Whiteman

Merrilyn Williams

Anthology

Seasons

Um livro de memórias corajoso e bem-humorado sobre os sucessos e decepções de um dos grandes nomes da culinária mundial. Como um filho de imigrantes, que teve um desempenho ruim na escola e foi um prodígio do golfe, depois formou-se em teologia na universidade e estudou gastronomia por apenas seis meses, ocupando cargos de pouco prestígio em um punhado de cozinhas, abriu um restaurante em Manhattan que rapidamente revolucionaria a culinária mundial? Em seu saboroso livro de memórias, que logo se tornou best-seller do New York Times, David Chang – chef do Momofuku responsável pelo boom da cozinha ásio-americana contemporânea – procura explicar sua ascensão meteórica enquanto tenta, ele mesmo, compreendê-la. O resultado é um misto de relato íntimo e reflexivo de impressionante franqueza com uma crônica bem-humorada dos bastidores do mundo dos restaurantes no século XXI. "Das cozinhas estreladas às calçadas de NYC em 11 de setembro... This is Dave Chang!" — Alex Atala "David Chang é mágico." — Ferran Adrià, considerado um dos melhores chefs do mundo "Todo o hype é justificado. [...] David Chang deu uma nova direção ao ramo dos restaurantes e da gastronomia." — Anthony Bourdain, autor de Cozinha confidencial "Uma autobiografia franca e vulnerável que vai te fazer rir e chorar ao mesmo tempo. [...] Uma leitura absolutamente imperdível." — CNN

Memórias e aventuras nos bastidores das badaladas cozinhas do Momofuku

Morder um pêssego

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. The theme ofLucky Peach Issue 22 is Chicken.

The Chicken Issue

Lucky Peach Issue 22

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.

Lucky Peach

Als jonge, middelmatige kok opende David Chang een restaurant om een reden te hebben geen einde aan zijn leven te hoeven maken. Na een aantal volgens hemzelf volslagen onbezonnen beslissingen schopte hij het op de een of andere manier tot wereldberoemd topkok. In dit boek, dat deels autobiografie is, deels een gids voor jonge koks, deels een bespiegeling over de geestelijke gezondheid, geeft Chang zich helemaal bloot. Hij is geestig, beschouwend, onbeschaamd en kwetsbaar tegelijk. Na het lezen van dit boek kijk je nooit meer op dezelfde manier naar een broodje kip.

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

We eat and eat and eat some more: at a country club in Boca Raton, at a series of wedding feasts in the Republic of Georgia, in the parking lot outside of the Iron Bowl. We attempt to beat the buffet, see how people stuff themselves at sex parties, hang out with Yu Bo, the best Chinese chef you've never heard of (All Yu Can Eat), and learn about ruminant digestion (All Ewe Can Eat).

All You Can Eat

Lucky Peach Issue 11

Van de beste manier om diepvriesgroenten te gebruiken tot leren wanneer je een recept moet laten voor wat het is om er zelf iets veel beters van te maken. Thuis koken is een handboek vol tips voor het vervangen van ingrediënten, aanpassen van recepten en het staat vol next-level shortcuts - zoals het in de magnetron voorgaren van kip voordat je het op smaak brengt in de wok of er een stoofpotje van maakt dat binnen tien minuten op tafel staan. Waar het op neerkomt is dat je leert denken als een chef, die is gestopt met denken als een chef.

Of: hoe ik ben gestopt me druk te maken om recepten (en van mijn magnetron ben gaan houden)

Thuis koken

A Journey of Discovery Through Nature

David Chang - Landscapes

More than anything, what you have to understand about Java is that it is a general purpose, object-oriented programming language - which means that it is easier to understand than other programming languages. It was designed primarily so that software developers could just code their programs once, and allow those programs run anywhere, or at least, in most platforms, as long as those platforms allow Java code to run in them. Java primarily uses some of the same elements that C+ and C++ use, but transforms them into much simple, easy to understand versions that could also be modified depending on the developer's preferences. Java has also been created to run with enough runtime support, both for hardware and software, by means of representing each bytecode in a clear, and concise manner. For example, shih tzus, border collies, and terriers are all dogs-therefore, they could all be classified as dogs, and thus, not a lot of space would be taken up in the system, and the system would be able to work in a fast manner. This is also the reason why Java is one of the world's most powerful, and most used programming languages of all time!

Learn Java in 3 Days!

Java

David Chang

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