momofuku

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Momofuku

Author : David Chang
ISBN : 9780307885678
Genre : Cooking
File Size : 82. 52 MB
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With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that have changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. From the Hardcover edition.

Momofuku Milk Bar

Author : Christina Tosi
ISBN : 9780307953308
Genre : Cooking
File Size : 64. 95 MB
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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery. A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun. From the Hardcover edition.

Momofuku

Author : Elvis Costello
ISBN : OCLC:693540213
Genre :
File Size : 73. 61 MB
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It was Jenny's idea for Pete to play alongside his daughter, Tennessee, who plays drums in The Like and the line-up was completed by Ms. Lewis' beau, Johnathan Rice on guitar and vocals and their pal, "Farmer" Dave Scher on pedal steel and vocals with Jason Lader manning the controls. So, I went down to Los Angeles for the day and we cut a couple of versions of a song Rice had written for Jenny's record plus two songs of mine, one of which I wrote on the eve of the session. Some rock and roll music is better if you don't think too hard on it. In the absence of a full-time keyboard player, "Farmer" Dave and I split the organ duties, on an old Acetone. I especially liked the vocal harmonies that Jenny, Rice, Davey and "Farmer" Dave cooked up for "Drum & Bone". Ms. Lewis sang the entire harmony part of "Go Away" in the vocal booth with me, while the band played in the studio, lead by Rice's guitar part and the drumming of Thomas, Peré et Fille. That was Take Two. Then we went home ... I'd been telling people that I was done with recording and believed it myself. This record date reminded me that it wasn't making music in the studio that made me miserable but the nonsense that predictably follows in what we laughingly call the "music business". So I decided to change it and my mind. That's what I do. We booked Sound City Studio in Van Nuys for six days of February and cut the eight new songs that I had written in the weeks following Jenny's January session. We also recorded "Song With Rose", the lyrics of which I wrote with Rosanne Cash and "Pardon Me, Madam, My Name Is Eve" a title that was given to me by Loretta Lynn, while we were writing some songs together, late last year. I had first played these two songs an autumnal tour, opening up for Bob Dylan, although I think they sound a little different now. I called Steve Nieve in from Paris and asked our friend, David Hildalgo to add little guitar to "Flutter & Wow". He also played viola and then added Hildalguera to "My Three Sons". The Imposters and I recorded a number of songs as a quartet, including "American Gangster Time", "Mr. Feathers" and "Pardon Me, Madam, My Name Is Eve" and "Harry Worth" which is not actually about the beloved English television funnyman but a true story nonetheless. Jenny, Rice, "Farmer" Dave and their pal, the guitarist, Jonathan Wilson came back in for a couple more days and to add their voices to the new songs. We had a ball making up the parts for the vocal "supergroup" to which everyone contributed. The live band for "Turpentine" and "Song For Rose" got up to nonet. That was a fine old noise.

Wedding Cakes

Author : Momofuku Milk Bar Staff
ISBN : 1479388688
Genre :
File Size : 33. 59 MB
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a quick, illustrated guide to momofuku milk bar's wedding cake options.

Milk Bar Life

Author : Christina Tosi
ISBN : 9780770435110
Genre : Cooking
File Size : 38. 29 MB
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Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry. From the Hardcover edition.

The Knockoff Economy

Author : Kal Raustiala
ISBN : 9780199911769
Genre : Business & Economics
File Size : 24. 42 MB
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From the shopping mall to the corner bistro, knockoffs are everywhere in today's marketplace. Conventional wisdom holds that copying kills creativity, and that laws that protect against copies are essential to innovation--and economic success. But are copyrights and patents always necessary? In The Knockoff Economy, Kal Raustiala and Christopher Sprigman provocatively argue that creativity can not only survive in the face of copying, but can thrive. The Knockoff Economy approaches the question of incentives and innovation in a wholly new way--by exploring creative fields where copying is generally legal, such as fashion, food, and even professional football. By uncovering these important but rarely studied industries, Raustiala and Sprigman reveal a nuanced and fascinating relationship between imitation and innovation. In some creative fields, copying is kept in check through informal industry norms enforced by private sanctions. In others, the freedom to copy actually promotes creativity. High fashion gave rise to the very term "knockoff," yet the freedom to imitate great designs only makes the fashion cycle run faster--and forces the fashion industry to be even more creative. Raustiala and Sprigman carry their analysis from food to font design to football plays to finance, examining how and why each of these vibrant industries remains innovative even when imitation is common. There is an important thread that ties all these instances together--successful creative industries can evolve to the point where they become inoculated against--and even profit from--a world of free and easy copying. And there are important lessons here for copyright-focused industries, like music and film, that have struggled as digital technologies have made copying increasingly widespread and difficult to stop. Raustiala and Sprigman's arguments have been making headlines in The New Yorker, the New York Times, the Financial Times, the Boston Globe, Le Monde, and at the Freakonomics blog, where they are regular contributors. By looking where few had looked before--at markets that fall outside normal IP law--The Knockoff Economy opens up fascinating creative worlds. And it demonstrates that not only is a great deal of innovation possible without intellectual property, but that intellectual property's absence is sometimes better for innovation.

Ein Bisschen Blutig

Author : Anthony Bourdain
ISBN : 9783641060398
Genre : Biography & Autobiography
File Size : 53. 39 MB
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Ein Buch wie ein Messer – scharf, kompromisslos und ein bisschen blutig Er führte ein Millionenpublikum hinter die Fassade der Nobel Cuisine – und zeigte uns die infernalischen Abgründe der Gastronomie. Seine Küche im legendären „Les Halles” in New York City war von derselben Leidenschaft, Besessenheit und Kompromisslosigkeit durchströmt wie die Bücher, die ihn auch als Autor weltberühmt machten – allen voran »Geständnisse eines Küchenchefs«. Heute, ein Jahrzehnt später, sind ratgebende Starköche medienpräsenter als schaumschlagende Politiker. Das Kochen ist vom Handwerk zum Hobby und schließlich zur Lifestyle-Rubrik mutiert – zur quotenheischenden Wohlfühlberieselung. In seinem neuen Buch rechnet Anthony Bourdain mit diesem „Imperium der Mittelmäßigkeit” ab und erinnert daran, was in einer Küche fließen muss. Nicht Balsamicoreduktion, sondern Blut, Schweiß und Tränen. Mit 28 Jahren Berufserfahrung in den härtesten Küchen der Welt, der Zen-Weisheit eines Lebenskünstlers und dem ungetrübten Blick eines Outlaws gibt Bourdain schnörkellose Antworten auf brennende Fragen. Warum bezahlen die reichsten Menschen der Welt verlässlich Unsummen für den schlechtesten Fraß? Warum machen die renommiertesten Köche Werbung für den größten Schrott? Was muss jeder Mensch kochen können, um als mündiger Bürger durchzugehen? Anthony Bourdains Aufruf für eine neue Küche ist denkbar einfach: weniger Bullshit, mehr Genuss!

Time Out New York

Author : Editors of Time Out
ISBN : 9781846703195
Genre : Travel
File Size : 87. 86 MB
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Now in its 20th edition, Time Out New York provides the inside track on the Big Apple in an exhaustive guide with illuminating features and hundreds of independent unbiased venue reviews covering everything from iconic skyscrapers to buzzing neighborhoods. The guide offers an exhaustive overview of everything the city has to offer in terms of tourist attractions, eating and drinking, shopping, clubs and the sights — everything from pizza and bagels to shopping green. Comprehensive coverage of the city's incomparable arts and culture scene makes this an invaluable sourcebook for tourists and natives alike. An extensive month-by-month calendar of events is included. Escapes and excursions within relatively easy reach for day or overnight trips are also included.

Los 50 Mejores Restaurantes Del Mundo

Author : Expansion
ISBN : 9788468630731
Genre : Business & Economics
File Size : 24. 86 MB
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Son los rincones gastronómicos que todo buen gourmet aspira a visitar cada año. La Lista ?50 Best Restaurants in the World?cumplió diez años en su edición de 2012, hecha pública el pasado 30 de abril. Publicada anualmente (cada primavera) por la revista británica ?Restaurant? y conocida como ránking S. Pellegrino, contiene un listado de los cincuenta mejores establecimientos del planeta a juicio de un ?jurado? de unos ochocientos expertos que emiten los votos sobre sus restaurantes favoritos cada año.Bajo este juicio subjetivo, pero muy valioso, dado que es el criterio de grandes especialistas (críticos gastronómicos, periodistas, expertos del ?gastrosector? y cocineros), resulta un posicionamiento que eleva el atractivo de los locales y sus chefs, impulsa sus negocios y, por lo tanto, genera mesas llenas y listas de espera de varios meses o, incluso, más de un año. Además, la Lista ?50 Best Restaurants in the World? aporta potentes pistas sobre tendencias culinarias internacionales a tener en cuenta por ?foodies? y profesionales de la gastronomía: ¿Qué se cuece en los fogones mundiales? ¿Qué tipo de cocina lidera los movimientos gastronómicos? ¿Qué ?gastroconceptos? triunfan?En este libro, EXPANSI?N realiza esta recopilación de los cincuenta mejores restaurantes del mundo, con un análisis sobre sus formatos de negocio, sus artífices, su oferta culinaria, los precios y los datos con sus direcciones.

Lucky Peach

Author : Dave Chang
ISBN : 1936365472
Genre : Cooking
File Size : 32. 5 MB
Format : PDF
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Collects essays about food including Lebanon bologna, apricots, and fish, with recipes from Christina Tosi, Daniel Patterson, and Alex Stupak.

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