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 accessible. 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 recipes. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang' s "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart. . . the inimitable David Chang will be over in the UK to promote the book on publication.
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|Momofuku Milk Bar Clarkson Potter Tosi C. |
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; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave' s Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese.