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Momofuku
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.
Innovations in Plastic and Aesthetic Surgery
This inspiring text, containing abundant illustrations, offers readers an overview of the latest findings in plastic and aesthetic surgery. Leading plastic surgeons from around the world contribute their most up-to-date research results and experiences in their area of expertise. It is a visionary text, with pioneers sharing their innovations with the reader, many of which have not been published before. Moreover, it is a hands-on manual offering an insight into new developments, tricks and refinements in the field.
The Color of the Land
The Color of the Land brings the histories of Creek Indians, African Americans, and whites in Oklahoma together into one story that explores the way races and nations were made and remade in conflicts over who would own land, who would farm it, and who would rule it. This story disrupts expected narratives of the American past, revealing how identities--race, nation, and class--took new forms in struggles over the creation of different systems of property. Conflicts were unleashed by a series of sweeping changes: the forced "removal" of the Creeks from their homeland to Oklahoma in the 1830s, the transformation of the Creeks' enslaved black population into landed black Creek citizens after t...
Eat a Peach
NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It wo...
David S. Chang
Biography of David S. Chang, currently Chairman and CEO at Chang Holding Company, previously Chairman and CEO at WealthBridge Inc. and Chairman and CEO at WealthBridge Inc.
Lucky Peach Issue 3
"Lucky Peach" is a journal of food writing--the creation of David Chang, the James Beard Award-winning chef behind the Momofuku restaurants in New York, "Momofuku" cookbook cowriter Peter Meehan, and Zero Point Zero Production--producers of the Travel Channel's Emmy Award-winning "Anthony Bourdain: No Reservations."
Essentials of Plastic Surgery
Essentials of Plastic Surgery: Q&A Companion is the companion to Essentials of Plastic Surgery, Second Edition, which covers a wide variety of topics in aesthetic and reconstructive plastic surgery. As such, it is designed to test your knowledge of the source book, which may be helpful in the clinical setting and beyond. It presents both multiple choice questions and extended matching questions in single best answer format. The 1200 questions are carefully constructed to be practical and thorough, and are accompanied by detailed answers that help enhance understanding of both the right and wrong answers. Compact enough to fit in a lab coat pocket, its design and organization allow for quick and easy reading. The print book is accompanied by a complimentary eBook that can be accessed on smartphones and tablets. It is the go-to resource for all students of plastic surgery, whether residents in training or experienced practitioners.
Cooking at Home
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
Cataracts
Originally published: Omaha, NE: Addicus Books, c2011.
Momofuku Milk Bar
Chef and owner of Momofuku Milk Bar, Christina Tosi brings you a complete, genuinely original, anthology of sweet recipes that are incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of recipes is perfect for cookie, pie and cake addicts who need their sugary fix. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations.
