This is a convivial and fun way to feed a crowd, and will be ideal for those days when it’s warm enough to use the barbecue to cook the meat filling.

Man, social media's emphasis on personal branding and FoodTV's invention of the celebrity chef has killed cookbooks. Now, if you’re willing to put in the time, and want some stellar Asian food, I might recommend it as well. You could stuff these light fluffy rolls with your own choice of filling, but the pork and condiments given here would be a winning combination. Inspiring and ingenious, but whenever he tries to talk about Asian stuffs (esp Vietnamese stuffs) I had to roll my eyes. But after catering a wedding I found myself with a few offcuts that needed a home – and so they sat in the freezer for a few days until I stumbled upon Chang’s recipe for sam gyup sal ssäm with mustard seed sauce.David is the much-praised chef who has enjoyed the patronage of such worthies as Ferran Adria, who described him as “a chef of prestigious talent. Decided this counts as a "real" book as well because it is as much the story of Dave Chang + Momofuku + how the recipes came to be as it is recipes.

The way the book flows-from the ramen restaurant, to a more standard sit-down, to the 12-seat gastro-shrine of Momofuku Ko-demonstrates Chang's breadth of genius so quietly that one must finish reading from cover to cover before it becomes apparent. Its gorgeous photos, sleek, personable narrative and more than 100 recipes will inspire anyone who loves restaurants—or, just bacon. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Chang's writing leaves a little to be desired and there are some editing quirks, but he and Meehan have more than made up for that with Lucky Peach.The result is a delicious brew that captures the clean brininess of Japanese cuisine and the finger-licking tastiness of American food.