No cookbook collection is complete without it, in our humble opinion. Read the story and cook the recipes behind the chef and cuisine that changed the modern-day culinary landscape.
Chef Ferran Adrià has written, “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.”
Among numerous other awards, David Chang has won five James Beard Awards, including Outstanding Chef and Best Chef: New York City. He is well-known for combining Asian and American flavors with French technique, experimenting with molecular gastronomy and helming the Momofuku Group, a culinary empire with locations in New York City, Washington D.C., Toronto, Boston, Los Angeles, Las Vegas and Sydney; one online platform offering nationwide delivery of Milk Bar desserts and another that sells Momofuko salts and other pantry items; the Booker and Dax Lab, which seeks to solve “real world food, beverage and cooking issues”; and Momofuku Culinary Lab, purveyor of seasonings used by restaurants like Estela, Gramercy Tavern and Jean George.