The Bookshelf: Momofuku

David Chang and Peter Meehan discussed the Momofuku cookbook at the James Beard House

Arguably the decade’s most thrilling American chef, David Chang is the guy everyone else wants to emulate. But like his fluid, fast-and-loose menus, the guy’s formula for success is elusive—even to himself. Nevertheless, Chang and his buddy, writer Peter Meehan, dropped by yesterday’s Beard on Books to try to shed a little light on the making of the Momofuku cookbook and the cookbooks they dream of owning.

“I have this neurotic fear that our restaurants are all going to close tomorrow,” Chang confessed. “That’s sort of why we wrote Momofuku—we just wanted to chronicle everything that’s happened.”

Indeed, the book is decidedly Chang’s vision, slamming doors in the faces of convention and compromise. “I didn’t want to include a glossary of ingredients and where to get them,” the chef said. “We don’t spoonfeed

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