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If you’re lucky the skin will puff up and blister into fabulously light crackling (although we always had some chicharróns ready to go, just in case).

And that's exactly the thing about this book: it hints at culinary alchemy, like if you just follow the recipe and put this and this together, and though it looks simple enough, you'll get something unexpected and magical. Like his restaurants, the book’s generosity of spirit and lack of pretension will, I suspect, outwit the hyperpicky bitchery that hype tends to unleash. Since then, Chang and his restaurants have won several James Beard Awards and been the subject of an extended "Chef on the Edge" New Yorker article and Charlie Rose interview. It's a very atypical journey but one full of creativity and hard work (with a dash of luck) that is truly inspiring.Recipes towards the end of the book are mostly unnecessarily complicated and pretentious, which is funny, because half the book is clearly intended to make the reader think that this guy is totally unpretentious and casual. Since opening Momofuku Noodle Bar in New York City in 2004, he has been honored with six James Beard Awards, including Outstanding Chef, and has been recognized as a Time 100 honoree. If you are into that combination of "someone teaching you how to grate your frozen foie gras torchon while desperately trying to sound like he isn't stuck-up," you'll love this. Another lesson that David Chang teaches you is how important is the quality of ingredient that you use, and the impact that it has in the final result of a recipe.

The different style and atmosphere of each restaurant – Noodle Bar, Ssam Bar and Ko – is present in the food and in the pages, with the hints and tricks needed to pull each dish off included. David Chang is a Michelin-starred chef working predominantly in New York City, and this cookbook is of the recipes he used in his restaurants. Thank you, as always, for reading this, and for your support and comments: I love hearing from you so please, don’t be shy. Man, social media's emphasis on personal branding and FoodTV's invention of the celebrity chef has killed cookbooks.But any cook will tell you that the apparently simplest things can often turn out to be the hardest to accomplish well. oh, and here are some recipes that may or may not be what my restaurant serves -- not that most of you will ever know for sure because you're not influential enough to get a reservation -- and, BTW, these recipes may or may not have been properly tested for a home kitchen. A pretty common page in the book: ingredients are set in the margin, italics for the intro, then the steps, and then a bolded section for alternative approaches, along with a picture of the product.

The ever erudite Anthony Bourdain says that he is “the guy all chefs have got to measure themselves by, these days. Now, if you’re willing to put in the time, and want some stellar Asian food, I might recommend it as well.

On one hand, they will welcome the opportunity to finally have the recipes of master chef David Chang's pork buns and traditional dashi; on the other, they will instantly realize that the restaurant that they once treasured as an East Village secret has now become known to the whole world.

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