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Momofuku (Anglais) Relié – 27 octobre 2009


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Descriptions du produit

Extrait

Ginger Scallion Noodles

Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown.

Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It's definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles—lo mein, rice noodles, Shanghai thick noodles—and you're in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything.

At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it's a bad idea or anything, just that we've got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.)

The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with ¼ cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

ginger scallion sauce
makes about 3 cups

• 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to
    2 large bunches)
• 1/2 cup finely minced peeled fresh ginger
• 1/4 cup grapeseed or other neutral oil
• 1 1/2 teaspoons usukuchi (light soy sauce)
• 3/4 teaspoon sherry vinegar
• 3/4 teaspoon kosher salt, or more to taste


Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Revue de presse

“David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.” —Ferran Adrià

“The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new direction in dining and cooking. With his troika of Momofukus, he changed the whole game. Scary-smart, funny, and ambitious, the wildly creative Chang is the guy all chefs have got to measure themselves by these days.” —Anthony Bourdain

“As a food professional I am always on the look out for the new, the different, and the delicious. It was with great pleasure that one day I tasted David Chang’s pork buns at Momofuku. Since then, I have sampled almost all of his delectable creations and I am so pleased that I finally have a book of recipes that will allow me to try to emulate them at home.” —Martha Stewart

“[Chang is] at the forefront of the modern pork-meat-rules movement. Some of the recipes are very simple, but even the ones that are too involved for the home cook offer a fascinating window into the mind of Chang.” –Newsday
 
“One of the most talked-about restaurant books of the season is David Chang’s Momofuku…. It’s exciting to think that thousands of American kitchens will soon be stocked with dashi, kochukaru and fish sauce…. In both food and tone, Momofuku encapsulates an exciting moment in New York dining.” –New York Times Book Review
 
“Chang’s latest, perfectly timed move is his first cookbook. Like his restaurants, the book’s generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Useful flavor-amping recipes that range from sensible and easy (scallion oil) to advanced (“ghetto sous vide” steak) are broken up by insightful ingredient histories, how-tos, and vicariously thrilling autobiographical anecdotes…” –Elle magazine
 
“Broken into three categories from Chang’s three Momofuku restaurants—Noodle Bar, Ssam Bar and Ko—all the good stuff is in the book: from Chang’s famous pork buns to pig’s head torchon to the ramen that started it all.” –New York Daily News
 
“…Mr. Chang, with assistance from Peter Meehan, who has written for The New York Times, writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.” –New York Times
 
“A recipe for bacon dashi—a basic stock used in several of the book’s recipes—reflects Mr. Chang’s blending of the familiar with the entirely new…. The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.” –Wall Street Journal
 
“…[T]his book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.” –Fine Cooking
 
“…Momofuku is a must-have, if not only for its faux-wood-paneled cover and signature peach on the front. Inside, it’s what we’ve all been waiting for: some good, solid time with Chang in his element…and a peek into the philosophy that helped make him one of the most sought-after chefs in the country without any help from the Food Network.” –Manhattan magazine
 
“The most exciting cookbook of the season, to me, is without question, Momofuku, by David Chang and Peter Meehan. Momofuku combines great cooking and restaurant kitchen photography in the journalistic style I love, recipes and techniques I was eager to learn about…and an intense, passionate narrative by Meehan that captures the distinctive nature of this unusual chef.” –Michael Ruhlman
 
“I read this cookbook with the same exhilarating glee I previously had only experienced with my favorite novels. It’s the whole package: great recipes, great design, great story, great telling. This is going to be the French Laundry Cookbook for the next generation of chefs and cooks.” –EatMeDaily.com, Best Overall Cookbook of 2009
 
“…[T]his first cookbook from three-time James Beard Award winner David Chang lays bare the talent and obsession that has propelled the New York chef to stardom. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon.” –Associated Press
 
“…the read is as intriguing as the food.” –Charleston Post and Courier
 
“Let me come right out and say it: David Chang is the best chef this country’s ever produced…. Chang’s collaborator, former New York Times columnist Peter Meehan, has done a superb job of shaping the material and letting Chang be Chang…. But it would be hard for any passionate cook, or artist, or anyone who’s interested in the creative process, not to devour this book.” –Denver Post



Détails sur le produit

  • Relié: 304 pages
  • Editeur : Clarkson Potter (27 octobre 2009)
  • Langue : Anglais
  • ISBN-10: 030745195X
  • ISBN-13: 978-0307451958
  • Dimensions du produit: 20,9 x 2,4 x 26 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 115.665 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par Val Mardigan le 7 décembre 2014
Format: Relié Achat vérifié
Tout simplement une claque.
Une amie m'avait conseillé ce "roman de cuisine", en me disant qu'il ne s'agissait pas juste de recette, mais aussi d'histoire super intéressantes.

Et je confirme, les histoires sont très intéressantes et les recettes sont tout simplement succulentes.

je n'ai que deux regret, une cuisine pas assez grande pour tout faire facilement, et un manque de temps pour ne pas pouvoir tout essayer plus vite que ça :)
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Désolé, nous n'avons pas réussi à enregistrer votre vote. Veuillez réessayer

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 250 commentaires
521 internautes sur 531 ont trouvé ce commentaire utile 
A Colombian cooking from Momofuku 2 décembre 2009
Par C. Rodriguez - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
148 internautes sur 157 ont trouvé ce commentaire utile 
MO Momofuku please 14 décembre 2009
Par Shirley Lee - Publié sur Amazon.com
Format: Relié Achat vérifié
Genius. I NEVER would've thought cherry tomatoes and sesame oil went so well together!
Many of the recipes are time consuming. But it's care, quality and skill that makes good restaurants stand out. Momofuku's recipes certainly rule out the ordinary.
I am Chinese-American and make my soups by simmering bones for 6 hrs, that is what is takes - so David Chang's ramen broth is the real deal. This is the first I heard about adding tare, that must be the killer deal. No MSG here.

Some of the reviews scared me off at first but not all the recipes are difficult. I made the braised pork belly. Dude. This is an EASY recipe. Marinate w/salt & sugar overnight and stick it in the oven. Made the steam bun thing and all. Yummy, worthwhile and actually easy. Oh, and it's like one of their flagship dishes.

He is Korean-American and he actually made Kimchi better. I tried the nappa and cucumber kimchi and it rocks. So much better than the standard kimchi, it's got lots ginger, sugar and fish sauce too.
I don't think I'll ever play around with food glue or make deep fry pork rinds at home but this cookbook is not titled, 'home cookin momofuku'. It does, however, makes you appreciate what it takes to prepare their food.

This is a cookbook that requires some asian ingredients and cooking methods. So if you've never even purchased a chinese or korean cookbook or never made anything but a stir-fry, the recipes may seem daunting. If you don't make any of recipes, it teaches a few things and it's also a good read.

David Chang is a young, energetic and creative chef who takes you down the path of his success. He is very entertaining so it also fun to read (minus his expletives). You can feel his passion, hard work and he repeatedly credits those who have supported and helped him to where he is. How many chefs do that in their cookbooks?
I am hoping to visit his restaurant when I'm in NYC next spring. Just don't know which one yet.
97 internautes sur 104 ont trouvé ce commentaire utile 
For Chefs ... and Armchair Chefs 21 novembre 2009
Par emmejay - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I came to MOMOFUKU as a relatively beginning cook (despite my middle age) and an intermediate foodie, and suspected that the recipes from David Chang's acclaimed group of NYC restaurants would be over my head. I was right -- as they will be for all but the most adventurous and experienced cooks. But recipes aren't the only aspect to this book -- it's also a memoir of Chang's path from happy noodle-eater/unhappy office-worker through cooking school and apprenticeships to award-winning chef and restaurateur.

In fact, straightforward recipes are fairly rare in this book. Rather, they're tutorials -- each step is a paragraph about process and technique, and I'm already a better cook (and restaurant patron) just for having read them. The book itself is trademark Clarkson-Potter (think Barefoot Contessa and Martha Stewart books) -- smooth, heavy pages filled with full-color photographs of food, the restaurants, diners and staff -- many of which evoke a sense of motion and hectic energy. That energy is reinforced by Chang's conversational text, including profanity (which feels seamless and characterizing) and absolute gems of instruction. For example, for a pan-roasted rib eye (a do-able recipe), Chang advises to "Season the steak liberally with salt -- like you'd salt a sidewalk in New York in the winter," and, after cooking, to "Let the steak rest. Just leave it the hell alone"; about removing the fat from pigskin in the process of making pork rinds (*not* a do-able recipe): "Scrape gently but with determination."

Highly recommended for uber-motivated -- and armchair -- cooks.
177 internautes sur 214 ont trouvé ce commentaire utile 
For (party-hosting) Momofuku fans only 30 septembre 2009
Par Michael Suh - Publié sur Amazon.com
Format: Relié Commentaire client Vine pour produit gratuit ( De quoi s'agit-il? )
I'd like to take many of the other reviewers here to task. If you're going to review a cookbook, TRY TO COOK FROM IT! The back story to David Chang is interesting, but the stories lead to the food. Why not try to understand his cooking and story a little bit better by trying to make his stuff?

I've had the privilege to eat at Momofuku Ko when Chef Chang was cooking that night. The black and white pictures in the proof copy don't do justice to the food. I've also eaten at the Noodle Bar and the Milk Bar, but somehow just skipped over Ssam (though friends of mine say it's really good). So I was pretty excited to get this book.

I offer this critique, and I think it's a pretty major flaw: this book in general is not practical. The recipes are daunting and clearly in quantities only a catering company or large dinner party would serve. Many people will probably find the recipes too difficult to do on their own.

For example, his ramen broth alone is very long and complicated, and makes literally gallons of the stuff -- and that's after you cut it in half. The ramen noodles are equally terrifying -- beyond the scope of most at-home cooks. Needless to say, I didn't try this.

I did try to make the steamed pork buns. It is incredibly time consuming -- making the dough alone takes a few hours, especially for an amateur cook like myself who has never done it before. The pork belly takes hours, too. And it makes more pork buns than I care to think about -- I lost count at around 35. The taste comes close to Noodle Bar, but there's just something about their food that's just different (and better). Maybe it's their hoisin sauce. Instead of slaving away in the kitchen literally all day, you almost think it's better to drive to the restaurant in NYC and get the pork buns there instead, regardless of where you live in the US. Or abroad.

The pork belly ssam in the book is just a hop, skip, and jump away with the pork belly cooked for the pork buns. But since I've never been to Ssam Bar, I can't compare it.

The frozen foie gras is a revelation when eating at Ko. Reading the recipe turned my stomach (picking out veins and green bile spots?? Bleah!). Didn't try this either. The pine nut brittle that accompanies the foie gras looks good to make, but who has isomalt lying around?

You can kind of tell Chef Chang doesn't care too much about desserts. When I ate at Ko, all I got was funnel cake. In the book he only includes two or three, most of which are just impossible to make. There are no recipes from Milk Bar in the book, either. I wish there were -- I really like the pies there.

If nothing else, this book makes you appreciate how much work Chef Chang puts into his food. But at the end of the day, this won't be a book I'll open to find recipes to serve for dinner parties; I'll look at it before my next trip to New York City to remind myself to get more pork buns at Noodle Bar.
20 internautes sur 21 ont trouvé ce commentaire utile 
Can't Get Enough of the Ginger Scallion Sauce! 7 février 2010
Par LFB - Publié sur Amazon.com
Format: Relié Achat vérifié
I took Momofuku to bed with me and read through the whole cookbook.
The next day I purchased mega bunches of scallions and ginger and
proceeded to make the sauce for the next week eating it with soba
noodles. I eventually added tofu, radishes, sesame seeds and various
other ingredients - although I must say - this sauce is superb with
just warm noodles! A lot of the other recipes are much more involved -
although not difficult - so I look forward to trying them at some
point. David is incredibly passionate, eclectic and disciplined. I
have such great respect for one who believes ingredients and preparation -
along with a little drink - are what life is all about - well at least
a good part! We are what we eat! Regarding the commentary throughout
the book and comments about each recipe specifically ... a wonderful
read and helpful suggestions. I could do with a bit less vulgarity ...
but on the other hand - this IS who David Chang IS! So be it!
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