Momofuku book

I was all fired up to make eight from-scratch servings of ramen last night after looking through the Momofuku book, but ulitmately the book is a Trojan horse for enticing people into the restaurants. As in: "Konbu? 5 pounds of meaty pork bones? Fuck that, let's just go to Noodle Bar."

Momofuku cookbook

Get yer clickity fingers ready: you can pre-order the Momofuku cookbook on Amazon. Publication date is October 27, 2009. It is likely to include the several recipes that David Chang shared with Gourmet magazine in Oct 2007 like the brussels sprouts and the still-amazing pork buns. (via serious eats)

Update: NY Times food critic Frank Bruni also has a book coming out soon: Born Round (weird title).

This week's New Yorker has a profile

This week's New Yorker has a profile of David Chang, chef/owner of the Momofuku family of restaurants. The profile isn't online but Ed Levine has a nice write-up with some quotes.

Just because we're not Per Se, just because we're not Daniel, just because we're not a four-star restaurant, why can't we have the same fucking standards? If we start being accountable for not only our own actions but for everyone else's actions, we're gonna do some awesome shit. [...] I know we've won awards, all this stuff, but it's not because we're doing something special -- I believe it's really because we care more than the next guy.

Reading the article, it appears that Chang is using Michael Ruhlman's The Soul of a Chef as a playbook here. Caring more than the next guy is right out of the Thomas Keller section of the book...with his perfectly cut green tape and fish swimming the correct way on ice, no one cares more than Keller.

In accordance with David Chang's wishes, I'm

In accordance with David Chang's wishes, I'm not really talking about this but I will briefly direct your attention to the following: Momofuku Noodle Bar is moving to a bigger location down the street and a new restaurant called Momofuku Ko, presumably with less seats, will take its place, making for a total of three Momofuku restaurants within a 2 block area.

Profile of "radical chef" David Chang and

Profile of "radical chef" David Chang and his restaurants, Momofuku Noodle Bar (one of my favorite restaurants) and Momofuku Ssam Bar, an Asian version of Chipotle. After a vegetarian customer threatened to sue Chang for not offering vegetarian broth, he took all but one of the veggie options off the menu. "We added pork to just about everything[...] Fuck it, let's just cook what we want."