by David Chang and Peter Meehan
(Clarkson Potter, $40)
Superstar chef David Chang’s arresting (and totally gorgeous) first book offers lots of doable (and some not-so-doable) recipes from his critically acclaimed Momofuku restaurants in Manhattan. The cherry tomato salad with soft tofu and shiso leaves is an easy, inspired riff on insalata caprese, and Momofuku Ko’s coveted cornflake-infused milk custard dessert isn’t nearly as difficult to make as it sounds. Noodles, pan-roasts, and braises are all within reach at home (though any recipe involving pigs’ heads should probably be left to the pros). Best yet, this book offers something that you can’t get at Chang’s restaurants: a chance to get into the mind of one of America’s most interesting chefs.