Serious Eats: New York
More Details on the 'Momofuku' Cookbook
At last night's "Recipe, Innovation, Replication" lecture at the Institute for Public Knowledge, Clarkson Potter editor Rica Allannic held up a galley copy of the Momofuku Cookbook, written by chef David Chang and co-author Peter Meehan.
I got to touch it.
The cover: Faux wood.
The insides: Divided into three sections, one for each restaurant: Noodle Bar, Ssäm Bar, and finally the most challenging of recipes (shaved foie gras, baby) fall into Ko.
More on the recipes: All of your favorite crack foods are accounted for. The pork bun, introduced by a two-page photo fold, is the pièce de résistance, naturally.
The photography: Usually Clarkson Potter calls up one of its go-to food photographers, but in this case, Chang wanted a guy who had worked as a documentary filmmaker (whose subjects have centered around famine and war). So let's just say the photos are a little in-your-face edgier than those in Rachael Ray's cookbook.
Related: Pre-order Your 'Momofuku' Cookbook