David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a maniacal attention to detail and deliciousness, perhaps best encapsulated in its signature dish, a pork-belly bun that would be imitated across the country.
Along with Momofuku’s rise has come Chang’s own. He’s now attached to some 15 restaurants spanning NYC to Toronto to Sydney (not counting his growing Fuku fried chicken enterprise), is the figurehead of a media and entertainment company, and, thanks in part to well-reviewed shows on PBS and Netflix, has become a recognizable public figure, even among those who have never eaten his food. After 15 years spent in the public eye, Chang has transcended his place in the so-called “bad boy” chef generation, and is now
The Books We Read in 2020 SHARE
The Wall Street Journal asked people of some prominence to name the best books they read in 2020. So I asked my colleagues. Honestly, I like this list better. Of course, we all recommend the books Cato published this year. But we read more widely, and here are some of our favorites:
The Little House By Virginia Lee Burton - This children s story tracks our heroine a well-built, 19th-century country home enjoying the stars at night and the changing seasons as modern urban life creeps closer, surrounds her, and takes her land, her enjoyment of nature, and everything else. After skyscrapers have expropriated every inch of her once-peaceful hillside, a family finds the little pink house “sad and lonely” and, in contempt of modern permitting and historical preservation laws, manages to quickly load her onto a truck and return with her to the countryside. Perfect for ages 1-9.
Tarte Tatin, oder: Apfelkuchen: Patisserie-Muffel Steiner kann auch süß n-tv.de - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from n-tv.de Daily Mail and Mail on Sunday newspapers.
The New York Times Cookbook.
Pears were in peak season, and I had just bought half a dozen from my neighborhood fruit stand. I came across a recipe for pears a la Bordelaise, which called for poaching pears in a spiced red wine syrup, then dousing the plated dessert in rum and lighting it on fire. It seemed an appropriate way to end a dinner in this trash fire of a year.
I knew about flambéed desserts, of course. I have strong memories of eating cherries jubilee at a seafood restaurant on the Jersey shore as a kid, watching my baby sister get a little tipsy at the table. Later, in my early 20s, I learned to make crepes Suzette while working at a French restaurant in New York City. I understood the magic touch that alcohol and fire can add to a dessert, but it had never occured to me to try it at home.
Celebrity chef closing popular Mid-Shore bakery myeasternshoremd.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from myeasternshoremd.com Daily Mail and Mail on Sunday newspapers.