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Momofuku de [Chang, David, Meehan, Peter]
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Momofuku Versión Kindle

5.0 de un máximo de 5 estrellas 2 opiniones de clientes

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Longitud: 303 páginas Tipografía mejorada: Activado Volteo de página: Activado
Optimizado para pantallas más grandes Idioma: Inglés

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Descripción del producto


This is a brilliant cookbook... this boy can cook. Technically, he's great, he acts his age, is not up his own arse. (Jamie Oliver Jamie Magazine)

The most exciting book of the year... It's an intelligent middle ground between fusion food and localism. (Guardian Word of Mouth)

... a genuinely essential purchase. (Metro)

Think of a young Gordon Ramsay crossed with Anthony Bourdain, seasoned with chilli and kimchi. (Waterstone's, Best Books of 2010)

Descripción del producto

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.

Detalles del producto

  • Formato: Versión Kindle
  • Tamaño del archivo: 6391 KB
  • Longitud de impresión: 304
  • Editor: Clarkson Potter (26 de octubre de 2010)
  • Vendido por: Amazon Media EU S.à r.l.
  • Idioma: Inglés
  • ASIN: B00480OV08
  • Texto a voz: Activado
  • X-Ray:
  • Word Wise: No activado
  • Lector con pantalla: Compatibles
  • Tipografía mejorada: Activado
  • Valoración media de los clientes: 5.0 de un máximo de 5 estrellas 2 opiniones de clientes
  • Clasificación en los más vendidos de Amazon: n.° 2.552 de Pago en Tienda Kindle (Ver el Top 100 de pago en Tienda Kindle)
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Opiniones de clientes

5.0 de un máximo de 5 estrellas
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El libro es impresionante. Si puedes comprar los otros dos libros que lo complementan tienes una trilogía estupenda. Calidad, condición y envió genial.
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Chang not only goes in detail in some of his recipes, he also brings you by the hand and tells you his story. The way his friend writes everything down is like listening to a mate telling you a story.
Great in every sense!
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Opiniones de clientes más útiles en (beta) (Puede incluir opiniones del Programa de Recompensas de Opiniones Iniciales) 4.3 de un máximo de 5 estrellas 307 opiniones
621 de 637 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas A Colombian cooking from Momofuku 2 de diciembre de 2009
Por C. Rodriguez - Publicado en
Formato: Tapa dura Compra verificada
I bought Momofuku a few weeks ago, after I heard an interview with the author on NPR. Coincidentally, my eleven year old daughter and I are going through a Ramen Noodles craze, inspired by Hayao Miyazaki's films (the grandfather in Whisper of the Heart serves noodles to the young ones when in distress; and in Ponyo the mom makes noodles look like magic).

In any case, I wanted something better than the packages available at the local Asian grocery store. Now, a month later, not only are my ramen noodles exquisite, but Momofuku has made me a much better cook. Here's why:
* Chang's attention to the quality of the ingredients one uses: I found a local farmer who raises pigs and drove an hour and a half on beautiful Oklahoma country roads to her place. My freezer is now packed with wonderful cuts of free ranging, non-chemical raised pork, stew meat, and bacon.
* His large quantities did not deter me. Actually, the book's advise on how to store food is perfect for my family of two. I made a huge pot of ramen noodle broth, let it reduce and once ready (simmered for 6 hours), stored in small containers in the freezer. Now I have absolutely wonderful broth for months. (Note: as a Colombian from the Andes, I don't want my broth to have any fishy flavor, so I excluded the Kombu from Chang's recipe)
* Chang's recipe for roasting pork is amazing too! I followed it by the book and ended up with something so good I had a hard time believing I had made it. I roasted a huge chunk of shoulder, and once ready and cool, shredded it, divided it in small zip lock bags, and to the freezer. As with the broth, I have excellent roasted pork to add to our weekly ramen noodles.
* Chang's creative techniques: I will never fry chicken any other way. Momofuku's recipe for fried chicken is exquisite. Easy, creative, and the chicken is delicious, tender, not oily, brown on the outside ...perfect.
* Small details that take once's eating experience to an entirely new level: such as the ginger, scallion recipe. Again, as a Colombian, when nostalgic sometimes I add a little chopped cilantro to the ginger-scallion sauce.

Chang's approach to Asian cuisine, his respect for tradition without the anxiety of hybridizing, bending, mixing, is perfect for a Colombian bored with the food available in central Oklahoma and trying to make good food out of an ordinary, everyday life kitchen.
9 de 9 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas We <3 Momofuku! Really fun yummy recipes! 30 de julio de 2016
Por Jennifer Guerrero - Publicado en
Formato: Tapa dura Compra verificada
We <3 Momofuku! This book is very fun and yummy. The binding, paper, and photo quality are great.

A lot of the recipes call for secondary recipes, but some of them are pretty quick.

Pictured below:
1) Ginger Scallion Noodles with Pan Roasted Cauliflower, Bamboo Shoots, Quick Cucumber Pickles, and Nori – p57. The Ginger Scallion Noodles take about 5 minutes to pull together the sauce, then it needs to sit for 20 minutes and fresh noodles only boil for about 3 minutes. The Pan Roasted Cauliflower takes about 10 minutes. The Bamboo Shoots take 5 minutes, then simmer for 30. And the Quick Cucumber Pickles take 5 and sit for 20. The Nori just gets plated. Altogether, it took about 40 minutes and it was a divine dinner that tasted really special.
2) Roasted Mushroom Salad over Braised Pistachios with Pickled Sunchokes and Radishes - – p57-58. So delicious and pretty!
3) Momofuku Ramen – p39. Okay, this one’s a time investment, but oh so worth it! My gosh – the ramen broth is so delicious that it silenced our table. The pork belly is to die for! And my youngest thinks the fish cakes look like something out of Hello Kitty, so she was on board before she even tried it. There are seven sub-recipes to pull it together: Ramen broth – p40, Tare – p42, Pork belly – p50, Pork shoulder – p51, Bamboo shoots, Seasonal vegetable (collard greens) – p54, and Slow poached egg – p52.

I can't wait to try the other recipes.

If you see ingredients listed that you don't recognize, it'll save you time shopping to look them up online so you'll have a better idea what it is and what section of the store you might be looking in.
20 de 20 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Everything I've made is amazing. 4 de agosto de 2015
Por Amazon Customer - Publicado en
Formato: Tapa dura Compra verificada
I know. I'm late to the party, but this cookbook is my fav. Everything I've made is amazing.
10 de 11 personas piensan que la opinión es útil
4.0 de un máximo de 5 estrellas Good narrative & good food for the patient cook 7 de diciembre de 2014
Por cocochia - Publicado en
Formato: Versión Kindle Compra verificada
I debated on buying this book for awhile because I wasn't sure if it'd actually be useful as a cookbook, but ultimately I figured that even if I can't actually make anything in the book, I could at least begin to understand the magic behind making good food. I ultimately purchased the Kindle version so that I could easily view it on my computer and I wouldn't have to deal with turning pages or getting the book dirty if I actually wanted to try out some recipes.

The key thing about appreciating this book is going into it with the right expectations. Other reviewers have a valid point - Chang's recipes aren't really home friendly. They require a lot of time and effort, which after a long day of working, is probably the last thing that people want to do. But Chang writes with an impressive narrative voice - you can really gain insight into his personality and his struggles as he walks through the history of his life, restaurants, and recipes. What I like about the book is that he brings in the grunge. Cooking can be pretty gross, and he showcases this side as well.

Overall, there are a couple of simple recipes that are easy to put together, but the majority of recipes in the book require more than minimal effort. I've tried a couple, including his tofu cherry tomato salad and pork butt - the recipes were both good. Easy to follow and understand. The food results were also pretty amazing. So, while this isn't the most practical book for everyday cooking, it provides a wonderful illustration of the work behind creating Momofuku and, if you have time, gives you the option of trying to produce top notch food.
1 de 1 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas Great book! 14 de marzo de 2014
Por William Shelly - Publicado en
Formato: Tapa dura Compra verificada
I've made a few of the recipes form this book; pork buns, scallions and ginger sauce, and tare sauce for chicken wings. I've had various degrees of success.

This book is great for the story that Chang tells. Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire.

I thought the recipes were written very well. There are some things that are a little bit difficult to understand. I still don't understand his process of cold smoking indoors. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. Not always. I'm still not sure why he decided to use usukuchi over regular soy sauce. I'm guessing its due to the saltiness of the soy sauce and/or the color. I'm sure there is another characteristic that he likes as well.

Some of the recipes are deceptively simple! His pork belly recipe literally have only 3 ingredients: pork belly, sugar and salt. The result is mind glowingly good. This book will make you feel and look like a genius!

I haven't made a batch of ramen from this book… yet! But it can be something that will take a home cook a full day or a few days to make.

Some of the ingredients can be a little hard to find. I had a hard time finding the soy sauce he uses (usukuchi). I've found it at one of the Korean grocery stores, but the ingredient was expired. I'm not sure if that matters very much with soy sauce, but I didn't buy it. I don't like expired ingredients. I used the soy sauce that I usually use. I'm not sure what effect that had on the dish. However, the tare turned out very good. The scallions and ginger sauce was very pungent. But the recipe calls for outrageous amounts of ginger and scallions. I'm not sure what effect my substitute ingredients had on the recipe, but I would like to try and find out.

This book is great if you are wanting experience some of Momofuku without going to NYC.
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