Momofuku By David Chang and Peter Meehan, Clarkson Potter Publishers, 2009. Hardcover. $40; 303 pagesSuperstar New York chef David Chang's style is an of-the-moment mishmash of culinary traditions (Korean, Japanese, American, and French) that yields dishes like Brussels Sprouts with Kimchi Puree and Bacon—not simple cooking but detailed recipes and techniques described with surprising thoroughness. The book captures Chang's philosophy and funny, blunt, F-bomb style. Concerning a steak: "Put [it] in the pan and don't touch it or press it or do anything stupid like that after you add it."
GIVE THIS TO: Adventurous foodies who lean to the cool. —Robin Bashinsky