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Due to an excess of vacation hours at work, I have been taking about a week off per month since last June (and will have to continue until next June). You’ll hear no complaints from me about this time off, especially because it lets me get a lot of cooking done.

I have been looking through the Momofuku cookbook since I received it and have been mentally bookmarking dishes to get through on my week off. While the book has been criticized for being too daunting for home cooks I would argue otherwise. Nothing is terribly complicated—even the pig’s head torchon is written out simply, leaving obtaining said pig’s head as the hardest part—and while some recipes seem long, they are often broken up into sub-recipes. A nice feature is that many of the sub-recipes are used several times, or can be used on their own.

This kicks off a series of Momofuku related posts where I hope to show that cooking from this book is not as difficult as some of the reviews may state. And hey, this will be a chance to show people that I can actually post something more than once a month.

Tags: food, momofuku

This entry was posted on Thursday, December 17th, 2009 at 5:49 PM and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.