What is Reddit's opinion of Momofuku: A Cookbook?

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Sorry, meant to post it as a top level comment. It's from the Momofuku cookbook by David Chang and Peter Meehan.

edit: The recipe is actually by Christina Tosi (who used to be Chang's Chef). Here it is, step by step. It's the exact same as in the cookbook, but with more pictures.

recipes: Serious Eats did a lengthy series of posts on ramen, well worth a read.

There are a couple of good ramen cookbooks: Momofuku by David Chang and Ivan Ramen by Ivan Orkin. There's another one called Takashi's Noodles that's not ramen specific, but is a good read.

In this subreddit, the user /u/ramen_lord has done some ridiculously good posts miso! tonkotsu! shoyu! on making ramen at home, including a couple variations (the chicken one, I'm blanking on the name) I've not seen anywhere else.

All that said, making authentic ramen is a pain in the ass. I've done the Momofuku variation a couple of times--it came out good, comparable to real Momofuku (NYC), but I'm not sure it was worth the trouble. If you like to cook, fine, but just be aware this is not something you're going to bang out in twenty minutes on Wednesday night. The couple times I did it that was pretty much all I did for a solid weekend.

For day-to-day ramen, I'd look for an Asian grocery store (Super-H mart is my goto in the southern U.S.). The ramen you can get there is much, much better than anything you'd find at a typical U.S. grocery. If you can find a place that sells frozen ramen, I'd encourage you to try it regardless of price. It's worth it.

If you can't find frozen, Amazon also sells some dried ramen that's pretty decent.

HTH

Momofuku

https://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=mp_s_a_1_1?dchild=1&keywords=momofuku+cookbook&qid=1607232664&sprefix=momofuku&sr=8-1

It's David Change's from Momofuku https://www.amazon.com/Momofuku-David-Chang/dp/030745195X

It's decent for fussy cooking.

Basically get chicken carcasses and roast them on 450 until they are completely browned, just before black. Take them out and deglaze with roughly equal parts sake, mirin, and soy sauce, being sure to scrape up all the fond from the pan (I recommend a large cast iron if you have it). Strain it and there is your tare. It will solidify in the fridge, but warm it up and its liquid again. Adjust the three liquids to taste (I like mine a bit saltier so i use a bit more Soy).

From the Momofuku cookbook by Dave Chang. Highly recommend it, it’s advance but teaches so much. Amazon Link: https://www.amazon.com.au/Momofuku-David-Chang/dp/030745195X

Great British Chefs, Challenging Recipes

Momofuku Milkbar

Thomas Keller recipes

Not sure if this counts but Momofuku by David Chang is great. It's part autobiography and part cookbook but every enjoyable throughout.

Also, Gumbo Tales - by Sara Roahan -- The most beautifully written book about New Orleans cuisine I've ever encountered. Hilarious, poignant, reflective, uplifting and sad. Don't read if you're hungry. Or if you're not near food because you will become hungry.

i buy or receive various cookbooks all the time. i can't stand reading normal books, but i can read and reread a good cookbook multiple times. i believe i have picked up around 8 cookbooks since the holidays, and i try to make at least 1 or 2 recipes out of them right away.

currently my favorite new books are:

david chang's - momofuku

thomas keller's - ad hoc at home

nigella lawson's - recipes from the heart of the home

ethan stowell's - new italian kitchen

heston blumenthal's - the fat duck cookbook although i can't make a damn thing out of it

also, i have a few ecookbooks on my ipad, but i rarely glance at them... something about a physical copy of a cookbook with food stains and flour dust adds to it.

Just saying, you may want to look into Momofuku.

http://www.amazon.com/Momofuku-David-Chang/dp/030745195X