David Chang – författare

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with "New York Times" food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning, no-holds barred, debut. The epitome of no-holds barred fusion food, beloved by most foodies on the planet, lauded by the likes of Anthony Bourdain and Martha Stewart...the inimitable David Chang will be over in the UK to promote the book on publication.

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.

For readers of The Sixth Extinction, a manifesto for meaningfully confronting our role in climate change and committing to sustainable, eco-friendly living during an era irrevocably marked by human activity. Despite our brief tenure on planet Earth, Homo sapiens have caused an epoch of climate change and declining ecological diversity: the Anthropocene. This age has been singularly defined by humans' unique and unprecedented ability to destroy our only habitat. In the face of global warming and animal extinction, it is vitally important we collectively turn toward the cultivation of eco-virtues—a new set of values by which to live—if there is to be any hope for us and other species to continue to exist. Within this collection are Nunavut hunters, religious theologists, acclaimed academics and poets—including writing by philosopher and poet Jan Zwicky recently deemed a seminal text on climate change by The Guardian . The contributors bring a wide breadth of perspectives from diverse realms of philosophy, culture, belief, and writing style. A Book of Ecological Virtues: Living Well in the Anthropocene speaks to humanity's mortality and transience within the study of ecology, including the environmental ramifications of longer life, improved medicine and treatments, and even funeral rites. It is a philosophical and timely collection of essays on how we can embody a more sustainable future through daily action and habit change. "A significant contribution to eco-philosophy, and to our collective discourse on the human-nature relationship."— Laura Sewall , author of Sight and Sensibility: The Ecopsychology of Perception

For readers of The Sixth Extinction, a manifesto for meaningfully confronting our role in climate change and committing to sustainable, eco-friendly living during an era irrevocably marked by human activity. Despite our brief tenure on planet Earth, Homo sapiens have caused an epoch of climate change and declining ecological diversity: the Anthropocene. This age has been singularly defined by humans' unique and unprecedented ability to destroy our only habitat. In the face of global warming and animal extinction, it is vitally important we collectively turn toward the cultivation of eco-virtues—a new set of values by which to live—if there is to be any hope for us and other species to continue to exist. Within this collection are Nunavut hunters, religious theologists, acclaimed academics and poets—including writing by philosopher and poet Jan Zwicky recently deemed a seminal text on climate change by The Guardian . The contributors bring a wide breadth of perspectives from diverse realms of philosophy, culture, belief, and writing style. A Book of Ecological Virtues: Living Well in the Anthropocene speaks to humanity's mortality and transience within the study of ecology, including the environmental ramifications of longer life, improved medicine and treatments, and even funeral rites. It is a philosophical and timely collection of essays on how we can embody a more sustainable future through daily action and habit change. "A significant contribution to eco-philosophy, and to our collective discourse on the human-nature relationship."— Laura Sewall , author of Sight and Sensibility: The Ecopsychology of Perception

CLINICAL APPLICATION OF MECHANCIAL VENTILATION, FOURTH EDITION integrates fundamental concepts of respiratory physiology with the day-to-day duties of a respiratory care professional. Utilizing the wide degree of topics covered, including airway management, understanding ventilator waveforms, and addressing critical care issues, readers have the best resource available for understanding mechanical ventilation and its clinical application. Enhancing the learning experience are valuable illustrations of concepts and equipment, highlighted key points, and self-assesment questions in NRBC format with answers. Whether preparing for the national exam or double-checking a respiratory care calculation, this book provides the fundamental principles of repsiratory care with the clinical guidance necessary for mechanical ventilation.

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.

Chef and owner of Momofuku Milk Bar, Christina Tosi brings you a complete, genuinely original, anthology of sweet recipes that are incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of recipes is perfect for cookie, pie and cake addicts who need their sugary fix. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations.

Chef and owner of Momofuku Milk Bar, Christina Tosi brings you a complete, genuinely original, anthology of sweet recipes that are incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of recipes is perfect for cookie, pie and cake addicts who need their sugary fix. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations.

The celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his New York Times bestselling memoir.In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. Eat a Peach chronicles Chang's journey to becoming one of the most influential chefs of his generation. Laying bare his mistakes and feelings of otherness and inadequacy, Chang gives us a penetrating look at restaurant life...'Full of humour and honesty, it provides nourishment and a sense of solidarity' New York TimesFor fans of Anthony Bourdain's Kitchen Confidential and Nigel Slater's Toast

Offers a new First Amendment framework that permits deterring political deceit, while minimizing the chill of honest discourse, by targeting fraudulent intent, not false contentMore than ever, influencers and politicians communicate political messages that they do not believe to be true. This political deceit is constitutionally valueless, harms public discourse, and impedes effective public decision-making. Yet, under current doctrine, the Supreme Court would invalidate any regulation of deceitful political advocacy as an abridgement of political speech. In Deterring Political Deceit, David Chang explores why traditional efforts to target falsity in political speech have been rooted in constitutional error. While the Court has determined that the defamation of public officials is unprotected, it wrongly declared that false statements of fact lack constitutional value, and overlooked the contradiction between deceitful communicative intent and free speech values. Both errors together have prevented reformers from identifying the political fraudsters who should be deterred by law, and recognizing the politically sincere who should be protected and respected, even when wrong.Chang makes a bold and compelling legal argument for why deceitful political speech should be excluded from First Amendment protection. He proposes a dexterous solution: A false political statement is constitutionally valuable, and deserves protection–if the speaker believes their message to be true. A political message that the speaker did not believe to be true, regardless of its content, is constitutionally valueless, societally harmful, and does not deserve protection from regulatory deterrence. Drawing upon fresh, valuable insights, Deterring Political Deceit identifies wrongdoing that challenges the survival of this constitutional democracy, and charts a path for the People's self-defense through law.

Offers a new First Amendment framework that permits deterring political deceit, while minimizing the chill of honest discourse, by targeting fraudulent intent, not false contentMore than ever, influencers and politicians communicate political messages that they do not believe to be true. This political deceit is constitutionally valueless, harms public discourse, and impedes effective public decision-making. Yet, under current doctrine, the Supreme Court would invalidate any regulation of deceitful political advocacy as an abridgement of political speech. In Deterring Political Deceit, David Chang explores why traditional efforts to target falsity in political speech have been rooted in constitutional error. While the Court has determined that the defamation of public officials is unprotected, it wrongly declared that false statements of fact lack constitutional value, and overlooked the contradiction between deceitful communicative intent and free speech values. Both errors together have prevented reformers from identifying the political fraudsters who should be deterred by law, and recognizing the politically sincere who should be protected and respected, even when wrong.Chang makes a bold and compelling legal argument for why deceitful political speech should be excluded from First Amendment protection. He proposes a dexterous solution: A false political statement is constitutionally valuable, and deserves protection–if the speaker believes their message to be true. A political message that the speaker did not believe to be true, regardless of its content, is constitutionally valueless, societally harmful, and does not deserve protection from regulatory deterrence. Drawing upon fresh, valuable insights, Deterring Political Deceit identifies wrongdoing that challenges the survival of this constitutional democracy, and charts a path for the People's self-defense through law.

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.ONE OF THE BEST BOOKS OF THE YEAR: NPR, Fortune, Parade, The New York Public Library, Garden & GunIn 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?”   Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

The celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his New York Times bestselling memoir.In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. Eat a Peach chronicles Chang's journey to becoming one of the most influential chefs of his generation. Laying bare his mistakes and feelings of otherness and inadequacy, Chang gives us a penetrating look at restaurant life...'Full of humour and honesty, it provides nourishment and a sense of solidarity' New York TimesFor fans of Anthony Bourdain's Kitchen Confidential and Nigel Slater's Toast

As seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix. From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery.With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.

David Chang, der berühmte New Yorker Koch und Netflix-Star, und seine Co-Autorin Priya Krishna zeigen, wie »richtig gut kochen« wirklich geht – nicht stur nach Rezept und mit maximalem Aufwand, sondern mit cleveren Abkürzungen, kleinen Tricks undeiner guten Portion Vertrauen in die eigene Intuition.David Chang kochte nie zuhause, bis sein Sohn auf die Welt kam und er anfing, für die Familie zu kochen. Von da an folgte Chang neuen Leitsätzen. Erstens: etwas möglichst Köstliches hinzukriegen. Zweitens: mit einem möglichst geringen Zeitaufwand, und drittens: dabei möglichst wenig Chaos in der Küche anzurichten.In diesem superpraktischen und unterhaltsamen Buch zeigt Chang, wie man wirklich gut kocht: Indem man Rezepte anpasst oder auch mal ignoriert, »Abkürzungen« oder einen unkomplizierten Weg nimmt, auch wenn der verpönt ist – zum Beispiel, indem man Hühnchen in der Mikrowelle vorkocht, um es danach in 3 Minuten knusprig zu braten.Changs koreanische Mutter und die indische von Co-Autorin Krishna kochen beide ausgezeichnet, aber nie nach Rezept. Wie das gelingt, wie man dem eigenen Geschmack vertraut, souverän improvisiert und intuitiv kocht, das vermitteln sie in diesem vielfältigen Kochbuch mit »nicht-rezeptigen« Rezepten.