Momofuku představuje na poli kuchařek ojedinělý koncept, neboť se v ní prolínají skvělé recepty a osobní příběh jejich tvůrce – šéfkuchaře Davida Changa. Kniha obsahuje na 150 receptů, které kombinují prvky asijské kuchyně s ryze americkými i evropskými surovinami a pokrmy. Stálicí v receptech představují nudle ramen, které Chang doslova připravuje na 100+1 způsob, a různě upravené vepřové maso. Celou knihou se vine láska a vášeň Davida Changa k jídlu a vaření, kterou se tvůrci podařilo vtělit do knihy a snad tím i „nakazit“ případného čtenáře.
Kniha je doplněna celobarevnými fotografiemi nejen pokrmů, ale i momentek z života profesionálního kuchaře a jeho podniků. Na čtenáře tak bude působit nejen paleta chutí a vůní, ale bude mít i pocit, že žije doslova na dotek od životem kypící restaurace.
Srozumitelně napsaná a bohatě ilustrovaná kniha o léčebné metodě spočívající v tlaku na určitá místa na chodidle a jejich masáži vás seznámí s umístěním hlavních žláz a orgánů, jednotlivými reflexními zónami i potřebnými masážními technikami. Těmi se dají léčit běžné obtíže, jako například nespavost, bolest hlavy, špatné zažívání nebo ischias. Kromě toho masáž odstraňuje stres, uvolní svalové a duševní napětí. Čínské přísloví výstižně říká: Dotýkáte-li se nohou, dotýkáte se duše.
What if we saw indigenous people as the active agents of global exploration
rather than as the passive objects of that exploration? What if, instead of
conceiving of global exploration as an enterprise just of European men such as
Columbus or Cook or Magellan, we thought of it as an enterprise of the people
they discovered ? What could such a new p
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NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
In 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 endeavour 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, candour, grit, and humour, 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. Eat a Peach is 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.
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.
Drawing on newly declassified archival materials from China, Taiwan, and the
United States and interviews with surviving Chinese and North Korean prisoners
of war, Chang depicts the struggle over prisoner repatriation that dominated
the second half of the Korean War, from late 1951 to July 1953, in the
prisoners' own words.
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• Die westlichen und östlichen Techniken von Akupressur bis Reflexzonen
