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By YumSugar, on Thu Nov 12, 2009 2:18pm PST
We've always been huge
fans of New York chef and restaurateur David Chang: He was
Sugar's pick for
Best Restaurant Chef of 2008.
By fusing innovative flavor combinations and haute kitchen
techniques with casual dining, the
Momofuku overlord revolutionized the
restaurant scene in America. What's most refreshing about
Chang, however, are his irreverent demeanor and unapologetic
opinions. Even though I'd
interviewed him before, when
I heard Chang and his co-author,
New York Times
writer
Peter
Meehan, were in town promoting their new bible, the
Momofuku Cookbook,
I couldn't resist chatting with them. His two cents on culinary
trends, TV, and
Top Chef Masters. Read More »
Related: san francisco, peter meehan, new york, momofuku cookbook, momofuku, interviews, exclusive, david chang
Fall means the return
of puffy jackets, whiskey via a flask, World Series baseball, and
big name cookbook releases. The stack of new tomes in my office
toppled over several weeks ago--and new ones arrive in the mail
daily. So, which volumes are worthy of a spot on your sacred
bookshelf, next to… Read More »
Related: vincent todoli, thomas keller, the salpicon cookbook: contemporary mexican, the craft of baking, stir: mixing it up in the italian tradition, stephane reynaud, ron and coleen suhanosky, priscila satkoff, portland, pasta sfoglia, new american table, my bread: the revolutionary no-work no-knead method, momofuku, marcus samuelsson, maine, karen demasco, jim lahey, james paterson, heston blumenthal, french feast, food for thought thought for food, fat duck cookbook, fall, essence: recipes from le champignon sauvage, david everitt-matthias, david chang, cookbooks, books, barbara lynch, bakery, ba foodist, andrew knowlton, ad hoc at home