Books by Peter Meehan

1. Momofuku , by David Chang and Peter Meehan.  This Nelson/Winter treatise on industrial organization teaches you the evolution of recipes and restaurants and (most of all) the mistakes made along the way.  Smokiness is an important concept in Japanese food, pickling and fermentation are underrated cooking techniques, a cook can learn from a heart surgeon, people will pay $80 for a ribeye steak without fancy decor, and you can cook semi-safe sous vide at home (suck the air out with a straw).  R...