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Not since all six-feet-three inches of grouchy contractor Campbell Bishop slapped a bandage on her forehead and unintentionally inspired the heck out of her
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Momofuku: A Cookbook Jashar Awan the more they find thatWith 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that 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, Ssm Bar, Ko, M Pche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang
