NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.
JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home
David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.
From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.
It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
Good info, lousy format
Look, I understand what Chang is on about with needing to understand methods and what you are actually trying to achieve at home as opposed to restaurant cooking, but just write the recipes out. They are recipes, even if he says they aren’t.
When they aren’t written as recipes it’s just a big wall of text. It’s like trying to do a word problem in math class. Just use a narrative recipe format, the way Joy of Cooking has been doing for over 100 years, and stop making your readers do the work you should have done.
And I know they know how to do that, that’s how the condiments section is formatted.