FOR IMMEDIATE RELEASE Contact: Courtney Greenhalgh

212.782.8971, cgreenhalgh@randomhouse.com

MOMOFUKU
By David Chang and Peter Meehan
Photographs by Gabriele Stabile

“…[Momofuku] has given me an intimate sense of how Chang cooks and

why his food must taste so good.” ─Sarah Dickerman for Saveur

“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.” ─Anthony Bourdain

David Chang, chef and owner of four restaurants in New York City

(Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar), has become the

hottest chef in America at record speed. His robustly flavored Asian-inspired

food has shaken up the restaurant world, and now it will influence home

cooks throughout the country with the publication of his long-awaited first

book, MOMOFUKU (Clarkson Potter/Publishers; $40.00; October 27,

2009), co-written with food writer Peter Meehan.

MOMOFUKU shares David Chang’s sought-after recipes with explosive Asian flavors, his food

inspirations, his tricks of the trade, and a behind-the-scenes look at his now world-renowned restaurants. For

those who can’t score a seat at Ko, the country’s hardest reservation to secure, and want to re-create the food

that keeps people lining up around the block at Noodle Bar and Ssäm Bar, recipes include:

• Momofuku Ramen—Put Chang on the map . . .

• Momofuku Pork Buns—Catapulted him to stardom . . .
• Kimchi: Fermented Pickles—Simple to make, but sophisticated . . .
• Ginger Scallion Noodles
• Fuji Apple Salad

And many more!

Going beyond recipes, MOMOFUKU is a cookbook accentuated with essays on the founding of the

restaurants and Chang’s culinary approach. Anyone can master Chang’s cooking philosophy: find extremely

fresh, high-quality ingredients and cook them in a way that draws out innate flavors (and usually involves

some delicious form of pork). At the heart of Chang’s cuisine are basic techniques, such as pickling, making

one-pan vegetable sautés, and serving up single-dish noodle soups.

 A hefty, visually arresting book, MOMOFUKU is full of delicious recipes, entertaining narrative, and

gorgeous photography. It’s a must-read for anyone with an interest in restaurants and chefs and how they

confront and overcome the challenges of the craft.

ABOUT THE AUTHORS

David Chang is the owner and chef of Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, and
Momofuku Bakery & Milk Bar, all located in New York City’s East Village. He has been named a Food &
Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appétit Chef of the
Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best
New Restaurant (Momofuku Ko). This is his first book.

Peter Meehan has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several
books.

ABOUT THE BOOK

MOMOFUKU
David Chang and Peter Meehan
Clarkson Potter/Publishers • On-sale date: October 27, 2009 • ISBN: 978-0-307-45195-8 • Price:
$40.00

For more information, or to schedule interviews with David Chang and Peter Meehan, please contact:
Courtney Greenhalgh, Publicity Manager/212.782.8971 or cgreenhalgh@randomhouse.com.