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Momofuku par [Chang, David, Meehan, Peter]
Publicité sur l'appli Kindle

Momofuku Format Kindle

5.0 étoiles sur 5 1 commentaire client

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EUR 19,66

Longueur : 304 pages Composition améliorée: Activé Page Flip: Activé
Optimisé pour de plus grands écrans Langue : Anglais

Description du produit

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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

  • Format : Format Kindle
  • Taille du fichier : 6391 KB
  • Nombre de pages de l'édition imprimée : 304 pages
  • Editeur : Clarkson Potter (26 octobre 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00480OV08
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5 1 commentaire client
  • Classement des meilleures ventes d'Amazon: n°252.659 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
  • Voulez-vous nous parler de prix plus bas?

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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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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.3 étoiles sur 5 307 commentaires
621 internautes sur 637 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 We <3 Momofuku! Really fun yummy recipes! 30 juillet 2016
Par Jennifer Guerrero - Publié sur Amazon.com
Format: Relié Achat vérifié
We <3 Momofuku! This book is very fun and yummy. The binding, paper, and photo quality are great.

A lot of the recipes call for secondary recipes, but some of them are pretty quick.

Pictured below:
1) Ginger Scallion Noodles with Pan Roasted Cauliflower, Bamboo Shoots, Quick Cucumber Pickles, and Nori – p57. The Ginger Scallion Noodles take about 5 minutes to pull together the sauce, then it needs to sit for 20 minutes and fresh noodles only boil for about 3 minutes. The Pan Roasted Cauliflower takes about 10 minutes. The Bamboo Shoots take 5 minutes, then simmer for 30. And the Quick Cucumber Pickles take 5 and sit for 20. The Nori just gets plated. Altogether, it took about 40 minutes and it was a divine dinner that tasted really special.
2) Roasted Mushroom Salad over Braised Pistachios with Pickled Sunchokes and Radishes - – p57-58. So delicious and pretty!
3) Momofuku Ramen – p39. Okay, this one’s a time investment, but oh so worth it! My gosh – the ramen broth is so delicious that it silenced our table. The pork belly is to die for! And my youngest thinks the fish cakes look like something out of Hello Kitty, so she was on board before she even tried it. There are seven sub-recipes to pull it together: Ramen broth – p40, Tare – p42, Pork belly – p50, Pork shoulder – p51, Bamboo shoots, Seasonal vegetable (collard greens) – p54, and Slow poached egg – p52.

I can't wait to try the other recipes.

If you see ingredients listed that you don't recognize, it'll save you time shopping to look them up online so you'll have a better idea what it is and what section of the store you might be looking in.
20 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Everything I've made is amazing. 4 août 2015
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
I know. I'm late to the party, but this cookbook is my fav. Everything I've made is amazing.
10 internautes sur 11 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Good narrative & good food for the patient cook 7 décembre 2014
Par cocochia - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I debated on buying this book for awhile because I wasn't sure if it'd actually be useful as a cookbook, but ultimately I figured that even if I can't actually make anything in the book, I could at least begin to understand the magic behind making good food. I ultimately purchased the Kindle version so that I could easily view it on my computer and I wouldn't have to deal with turning pages or getting the book dirty if I actually wanted to try out some recipes.

The key thing about appreciating this book is going into it with the right expectations. Other reviewers have a valid point - Chang's recipes aren't really home friendly. They require a lot of time and effort, which after a long day of working, is probably the last thing that people want to do. But Chang writes with an impressive narrative voice - you can really gain insight into his personality and his struggles as he walks through the history of his life, restaurants, and recipes. What I like about the book is that he brings in the grunge. Cooking can be pretty gross, and he showcases this side as well.

Overall, there are a couple of simple recipes that are easy to put together, but the majority of recipes in the book require more than minimal effort. I've tried a couple, including his tofu cherry tomato salad and pork butt - the recipes were both good. Easy to follow and understand. The food results were also pretty amazing. So, while this isn't the most practical book for everyday cooking, it provides a wonderful illustration of the work behind creating Momofuku and, if you have time, gives you the option of trying to produce top notch food.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great book! 14 mars 2014
Par William Shelly - Publié sur Amazon.com
Format: Relié Achat vérifié
I've made a few of the recipes form this book; pork buns, scallions and ginger sauce, and tare sauce for chicken wings. I've had various degrees of success.

This book is great for the story that Chang tells. Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire.

I thought the recipes were written very well. There are some things that are a little bit difficult to understand. I still don't understand his process of cold smoking indoors. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. Not always. I'm still not sure why he decided to use usukuchi over regular soy sauce. I'm guessing its due to the saltiness of the soy sauce and/or the color. I'm sure there is another characteristic that he likes as well.

Some of the recipes are deceptively simple! His pork belly recipe literally have only 3 ingredients: pork belly, sugar and salt. The result is mind glowingly good. This book will make you feel and look like a genius!

I haven't made a batch of ramen from this book… yet! But it can be something that will take a home cook a full day or a few days to make.

Some of the ingredients can be a little hard to find. I had a hard time finding the soy sauce he uses (usukuchi). I've found it at one of the Korean grocery stores, but the ingredient was expired. I'm not sure if that matters very much with soy sauce, but I didn't buy it. I don't like expired ingredients. I used the soy sauce that I usually use. I'm not sure what effect that had on the dish. However, the tare turned out very good. The scallions and ginger sauce was very pungent. But the recipe calls for outrageous amounts of ginger and scallions. I'm not sure what effect my substitute ingredients had on the recipe, but I would like to try and find out.

This book is great if you are wanting experience some of Momofuku without going to NYC.
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