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📒Momofuku ✍ David Chang
✏Momofuku Book Summary : 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.
📒Momofuku Milk Bar ✍ Christina Tosi
✏Momofuku Milk Bar Book Summary : 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.
📒Momofuku Ando Speaks ✍ 百福·安藤
✏Momofuku Ando Speaks Book Summary :
📒Magic Ramen ✍ Andrea Wang
✏Magic Ramen Book Summary : Inspiration struck when Momofuku Ando spotted the long lines for a simple bowl of ramen following World War II. Magic Ramen tells the true story behind the creation of one of the world's most popular foods. Every day, Momofuku Ando would retire to his lab--a little shed in his backyard. For years, he'd dreamed about making a new kind of ramen noodle soup that was quick, convenient, and tasty for the hungry people he'd seen in line for a bowl on the black market following World War II. Peace follows from a full stomach, he believed. Day after day, Ando experimented. Night after night, he failed. But Ando kept experimenting. With persistence, creativity, and a little inspiration, Ando succeeded. This is the true story behind one of the world's most popular foods.
📒The Knockoff Economy ✍ Kal Raustiala
✏The Knockoff Economy Book Summary : 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.
📒Eat A Peach ✍ David Chang
✏Eat A Peach Book Summary : "David Chang writes about a chef’s life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them." The New York Times In 2004, David Chang opened a noodle restaurant named Momofuku in Manhattan's East Village, not expecting the business to survive its first year. In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age. Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following. Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar. Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.
📒Time Out New York ✍ Editors of Time Out
✏Time Out New York Book Summary : 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.
✏New York Book Summary :
📒Milk Bar Life ✍ Christina Tosi
✏Milk Bar Life Book Summary : 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.
✏Bon App tit Book Summary :