Just two months later, David Chang expanded Momofuku Ssam Bar into an adjacent space, and opened Momofuku Milk Bar, his first dessert venture. There, he and pastry chef Christina Tosi turned the world of dessert on its head with dishes like Crack Pie, Compost Cookies, and Cereal Milk soft serve. He also collaborated with New York Times writer Peter Meehan to produce his first cookbook, aptly titled Momofuku. In typical Chang form, it was littered with swear words, and full of elaborate recipes, including one for his trademark ramen, which took up nearly 20 pages.
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