Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in
this stellar collection of recipes from Chang's restaurants.Momofuku, Ssam Bar and Ko. Chang
is a man possessed with a deep love of ramen and a clear passion for food. This book pays
tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array
of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative,
this book is a treat for the eye, mind and palate. Chang's special touches are seen in every
dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus
are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish
sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori.
Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline
Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned:
Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several
steps. Nevertheless, Chang presents a collection both stunning and engaging.

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