Momofuku (cookbook)

Momofuku (ISBN 030745195X) is a cookbook by the American chef David Chang, the New York Times food writer Peter Meehan, and Chris Ying, who was the editor-in-chief of the food quarterly Lucky Peach.

[1] In addition to describing unique Asian-American recipes centered on the ramen noodle, the book tells the story of launching Chang's popular New York City restaurants sharing the name Momofuku.

[2][3][4] The book is illustrated by the photo journalist Gabriele Stabile with images of the dishes and scenes of the chef and staff in the restaurants.

[5] The book has three chapters, modelled around each of Momofuku's New York City restaurants: Noodle Bar, Ssam Bar, and Ko, with recipes and stories based around each topic.

[5] When writing about the recipes, Chang credits the team of people who actually developed them.